Lemon Chess Gooey Butter Cake Recipes

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.

Steps:

• 1. Preheat oven to 350F. Prep a 13x9 pan with non-stick spray.
• 2. Cake- In the bowl of your electric mixer place you butter, egg, and cake mix. Mix just until crumbly and butter breaks up in mix. Pat this down into your pan.
• 3. Topping- In your mixer bowl you've cleaned mix butter, eggs, powdered sugar and cream cheese until very creamy, about 3 minutes. Pour evenly over cake then spread gently to the edges with the back of a spoon. Bake at 350 for 20 minutes, Take out the cake and sprinkle alittle powdered sugar all over the top, then place back in the oven for another 20 or 30 more minutes until golden brown. I then sprinkle alittle more powdered sugar all over when it comes out. Serve warm!

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.

Steps:

• Preheat the oven to 350 degrees F. Cream the butter and sugar in a medium bowl using a hand mixer until light and fluffy, about 3 minutes. While still mixing, slowly add the eggs, then the vanilla. Whisk together the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix. Then add the lemon juice and zest. Mix, then add the remaining half cup of the flour mixture. Pour into a greased 8-inch square pan. Bake until the cake springs back when lightly pressed, about 20 minutes.

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan.
• In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan.
• In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan.
• Bake for 1 hour. Cool.