Do not keep baking until the center looks completely done. That's how you lose that luscious gooey texture. It should come out looking a little suspiciously soft.
- Kimberly
Ingredients
For the bottom layer:
- 1 box lemon cake mix
- 1 large egg
- 1/2 cup (1 stick) butter, melted
For the gooey lemon layer:
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup (1 stick) butter, melted
- 4 cups powdered sugar
To finish:
- Powdered sugar, for dusting
Preparation
Heat oven to 350°. Lightly grease a 9x13-inch pan.
Mix the lemon cake mix, 1 egg, and 1/2 cup melted butter until you have a thick dough. Press evenly into the bottom of the pan.
Beat the softened cream cheese until smooth. Add the eggs, vanilla, lemon juice, and lemon zest and beat until combined. Mix in the melted butter, then gradually add the powdered sugar. Beat until smooth and creamy.
Pour the lemon-cream cheese mixture over the crust and spread evenly. Bake for about 35-40 minutes. The edges should look set and lightly golden, but the center should still jiggle and look slightly underdone.
Let it cool completely in the pan before cutting. The center continues to set considerably as it cools. Dust generously with powdered sugar before serving.