Lemon Gooey Butter Recipes

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:

• Preheat oven to 350°F. Cream butter and cream cheese with mixer. Add egg and lemon juice and mix until combined on low. Add the lemon cake mix in three parts mixing until combined after each part. Refrigerate dough for 2 hours. Roll into 1 inch balls and roll through the powdered sugar. Place on cookie sheets covered with parchment paper. Bake 10-12 minutes. Cool for two minutes and remove to cookie cooling racks. When fully cool dust with more powdered sugar.

Steps:

• In a medium bowl, whisk together flour and baking powder until well blended. Set aside. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest, lemon juice, vanilla, lemon oil, food coloring, and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat well until creamy and light, about 1 to 2 minutes on medium speed. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners' sugar in a small bowl; set aside. Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop or by measuring a generous tablespoon of dough with a measuring spoon, making sure scoops are in equal amounts. This is important for evenly baked cookies. Roll dough between palms of hands to achieve a small rounded ball. Roll in confectioners' sugar to lightly coat. Place dough balls on prepared baking sheets at least 2-inches apart. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not over-bake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned. Transfer baking sheet to wire rack and allow cookies to cool completely on baking sheet. Once completely cooled, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container. Repeat with remaining dough on prepared cookie sheets. If desired, chill the cookies in the refrigerator in an airtight container. They will keep in the refrigerator for up to 2 days. Before serving, dust cookies with additional confectioners' sugar. Serve cookies chilled or at room temperature.

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.