Summary:

This recipe for Ooey Gooey Lemon Cake is a perfect treat for summer. It consists of a soft, lemony cake paired with a sweet-tart raspberry drizzle. The cake is made by mixing together melted butter, lemon cake mix, eggs, and powdered sugar, and baking it in a 9-by-13-inch pan. The topping is made by mixing together softened cream cheese, eggs, and powdered sugar, and pouring it over the cake mixture. The raspberry drizzle is made by mixing together cornstarch, sugar, water, orange juice, and fresh raspberries, and boiling it until it thickens.

(Family Features) Enjoy the richness of summer with this Ooey Gooey Lemon Cake, which pairs a soft lemony cake with a sweet-tart raspberry drizzle that’s perfect for sharing with your nearest and dearest.

A Perfect Lemon and Raspberry Pairing

Recipe courtesy of “Cookin’ Savvy”

  • 1 stick butter, melted
  • 1 box lemon cake mix
  • 2 eggs

Topping:

  • 1 package (8 ounces) cream cheese, softened
  • 2 eggs
  • 3 1/2 cups powdered sugar

Raspberry Drizzle:

  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup orange juice
  • 1 cup fresh raspberries
  1. Heat oven to 350 F.
  2. To make cake: In bowl, mix butter, cake mix and eggs until blended well but thick. Spread into buttered 9-by-13-inch pan.
  3. To make topping: In another bowl, using mixer, mix softened cream cheese, eggs and powdered sugar until blended well. Pour over cake mixture but do not mix. Bake 30-35 minutes until edges of cake are golden brown but center is not. Wait until completely cooled to cut, 1-2 hours.
  4. To make drizzle: In saucepan over medium heat, add cornstarch and sugar. Mix in water and orange juice. Stir in raspberries and bring to boil. Remove from heat when it starts to thicken.
  5. Drizzle raspberry drizzle over each piece.

SOURCE:

Culinary.net