Gluten Free Gooey Lemon Butter Cake

I love anything made with lemons. This cake is simple and delicious and gluten free.

Cake: 1 package gluten-free yellow cake mix
1 stick, unsalted butter, melted
2 large eggs (I used 1/2 cup liquid egg whites)
1 teaspoon vanilla extract

Filling: 2 large lemons
1 package cream cheese, at room temperature
2 large eggs (I used 1/2 cup liquid egg whites)
1 teaspoon vanilla extract
3 3/4 cups confectioners sugar, sifted

Preheat oven to 350 degrees. Place the cake mix, butter, eggs, and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are well combined, 1 1/2 – 2 minutes. Pour and spread the batter into an ungreased 9 x 13 inch baking pan. Set the pan aside.

Rinse and pat dry the lemons, then grate enough yellow zest to measure 2 teaspoons. Cut the lemons in half and squeeze the juice through a fine sieve into a small bowl, discarding the seeds. You will have about 6 tablespoons of juice.

Place the cream cheese in the same mixing bowl that was used to make the cake. Using the same beaters, beat with an electric mixer on low speed until fluffy, about 30 seconds. Add the lemon juice, lemon zest, eggs, and vanilla. Beat on medium speed for 1 minute. Add the confectioners sugar a little at a time, beating on medium speed until the sugar is well incorporated, scraping the side of the bowl. Pour the filling into the baking pan covering the cake completely.

Bake the cake 38-42 minutes until well browned but the center still jiggles when you shake the pan. Transfer the pan to a wire rack and let the cake cool for 30 minutes before cutting and serving.

This cake is amazingly delicious! The filling is cheese-cake like.
It’s one of my new favorite cakes. I hope you enjoy it too.