Best 2 Lemon Chess Gooey Butter Cake Recipes
Indulge in a delectable journey with our collection of lemon chess gooey butter cakes, offering a symphony of flavors and textures that will tantalize your taste buds. These recipes showcase the perfect balance between a crisp, buttery crust and an irresistibly soft, gooey center, infused with the refreshing tang of lemon. From classic to modern variations, our selection caters to every palate, promising an unforgettable dessert experience. Embark on a culinary adventure as you explore each recipe, discovering hidden gems like a sweet and tangy lemon glaze, a luscious cream cheese filling, or a crunchy pecan topping. Prepare to be captivated by the irresistible charm of these lemon chess gooey butter cakes, whether you're a seasoned baker or a novice cook. Let your taste buds embark on an unforgettable journey as you explore the delightful world of lemon chess gooey butter cakes.
Let's cook with our recipes!
LEMON CHESS GOOEY BUTTER CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan.
- For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
- For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside.
- Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
- Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
- Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving.
LEMON CHESS GOOEY BUTTER CAKE
If you like gooey butter cake, this is a great variation!
Provided by Gay Farrar
Categories Cakes
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350.
- 2. For the crust, place the cake mix, melted butter and egg in a large mixing bowl. Blend with mixer on low for 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. With your fingertips, pat the batter evenly over the bottom of the 13 x 9 pan, smoothing it out with your fingers until the top is smooth. Set aside.
- 3. For the filling, grate the zest from the lemons and set aside (you should have about 2 tsp.). Cut the lemons in half and squeeze the juice into a small bowl (you should have about 6 tbsp.) Set this aside.
- 4. Place the cream cheese in the same mixing bowl that was used to make the crust and with the same beaters (no need to clean either) blend on low speed until fluffy. Add the lemon juice, lemon zest, eggs, melted butter and cornmeal. Beat on medium speed for 1 minute. Add the confectioners sugar and beat until well incorporated, about 1 minute more.
- 5. Pour the filling onto the crust and spread with spatula so that the filling covers the entire surface and reaches the sides of the pan. Bake for approximately 45-47 minutes until it is well browned but the center still jiggles. Place on a wire rack to cool, 30 minutes.
Tips:
- Use high-quality butter and cream cheese. This will make a big difference in the flavor of the cake.
- Make sure the cream cheese and butter are at room temperature before you start baking. This will help them to cream together smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until the edges are golden brown and the center is set. A toothpick inserted into the center should come out clean.
- Let the cake cool completely before serving. This will help the flavors to develop.
Conclusion:
Lemon chess gooey butter cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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