Lemon Chess Gooey Butter Cake Recipe

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Lemon Chess Gooey Butter Cake
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Ingredients
9
Count
Nutrition
846
Calories
Total time
60
Minutes
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Ingredients:

  • 1 package (18.25 oz) plain yellow cake mix
  • 8 tbsp (1 stick) butter, melted
  • 1 large egg
  • 2 large lemons
  • 2 large eggs
  • 8 tbsp (1 stick) butter, melted
  • 3 3/4 cups confectioners' sugar , sifted

Directions:

  1. 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.
  2. 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.
  3. 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.
  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 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.
  5. 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.
  6. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 846.48 Kcal (3544 kJ)
Calories from fat 671.14 Kcal
% Daily Value*
Total Fat 74.57g 115%
Cholesterol 223.82mg 75%
Sodium 34.53mg 1%
Potassium 46mg 1%
Total Carbs 46.79g 16%
Sugars 43.7g 175%
Dietary Fiber 0.24g 1%
Protein 2.15g 4%
Vitamin C 3.1mg 5%
Vitamin A 0.9mg 30%
Iron 0.2mg 1%
Calcium 31mg 3%
Amount Per 100 g
Calories 558.14 Kcal (2337 kJ)
Calories from fat 442.53 Kcal
% Daily Value*
Total Fat 49.17g 115%
Cholesterol 147.58mg 75%
Sodium 22.77mg 1%
Potassium 30.33mg 1%
Total Carbs 30.85g 16%
Sugars 28.81g 175%
Dietary Fiber 0.16g 1%
Protein 1.42g 4%
Vitamin C 2mg 5%
Vitamin A 0.6mg 30%
Iron 0.2mg 1%
Calcium 20.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.1
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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