Gooey Lemon Butter Cake

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This Gooey Butter Lemon Cake recipe is made with a buttery lemon cake base and a tangy layer of cream cheese filling on top of the cake.

Course: Dessert

Cuisine: American

Servings: servings

Calories: 593Calories

Preheat your oven to 350F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, mix the lemon cake mix, melted butter, egg, and lemon zest until a thick dough forms. Press it evenly into the bottom of the springform pan.
1 box, ½ cup 1 stick unsalted butter, melted, 2 large egg, 1 tablespoon lemon zest, 1 tablespoon lemon juice
Beat the cream cheese until smooth. Add the eggs one at a time, then mix in the powdered sugar, lemon juice, vanilla, and lemon zest until creamy.
8 oz cream cheese, 2 large eggs, 2 cups powdered sugar, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 2 tablespoon lemon zest
Pour the cream cheese mixture over the base, spreading it evenly. Bake for 35-45 minutes, or until the edges are golden and the center still has a slight jiggle.
Let it cool for at least 1 hour before releasing the springform. For the best texture, chill for 2 hours before slicing. Dust with powdered sugar, slice and enjoy!