Prepare to indulge in a slice of sunshine with our Gooey Lemon Butter Cake! This dessert combines the zest of fresh lemons with the creamy richness of butter and cream cheese for a delightful treat that’s perfect for any occasion. Below, you’ll find a detailed breakdown of the ingredients and steps needed to create this delicious cake, along with some helpful FAQs and a piece of expert advice from our chef.
Ingredients
For the Lemon Cake:
- 1 box of lemon cake mix
- 1½ teaspoons of fresh lemon zest
- 1 large egg
- 1 cup unsalted butter, melted
For the Filling:
- 1 (8 ounce) package of cream cheese, softened
- 2 large eggs
- 1 teaspoon lemon extract
- 1 cup unsalted butter, melted
- 16 ounces powdered sugar
Directions
1. Preparing the Cake:
- Preheat your oven to 350° F (175° C).
- In a medium bowl, combine the lemon cake mix, fresh lemon zest, one large egg, and a cup of melted unsalted butter. Stir until well mixed.
- Grease a 9×13-inch baking pan and pat the cake mixture evenly into the bottom.
2. Making the Filling:
- In a large bowl, beat the cream cheese until smooth.
- Add the two eggs, lemon extract, and another cup of melted butter to the cream cheese. Beat until these ingredients are fully integrated.
- Gradually mix in the powdered sugar until the filling is smooth and creamy.
- Carefully spread the filling over the cake layer in the pan.
3. Baking:
- Bake in the preheated oven for 40-50 minutes. The edges should be set and golden, but the center should still be slightly gooey.
- Allow the cake to cool slightly before serving, allowing the filling to set up a bit more for easy slicing.
FAQs
Q1: Can I use fresh lemon juice in addition to the zest for more flavor?
- Yes! Adding a tablespoon of fresh lemon juice to the cake mix can enhance the lemony flavor.
Q2: How should I store the leftover cake?
- This cake can be covered and stored in the refrigerator for up to 5 days. Ensure it’s tightly covered to maintain its moisture and flavor.
Q3: Can I make this cake ahead of time?
- Absolutely! You can prepare the cake a day in advance and keep it refrigerated. Just bring it to room temperature before serving for the best texture and flavor.
Q4: Is there a substitute for the lemon extract in the filling?
- If you don’t have lemon extract, you can increase the amount of lemon zest in the filling for a natural lemon flavor.
Q5: Can this recipe be made gluten-free?
- Yes, simply use a gluten-free lemon cake mix to make this dessert suitable for those with gluten sensitivities.
Q6: What’s the best way to ensure the filling sets properly?
- Make sure not to overbake the cake; the center should be slightly gooey. Letting the cake cool and set after baking is crucial for the perfect texture.
Chef’s Advice
- “For an added touch of elegance and a burst of fresh lemon flavor, garnish your cake with thinly sliced lemon rounds and a sprinkle of powdered sugar right before serving. This not only makes your cake visually appealing but also enhances the flavor profile.”