(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. Find more summer dessert ideas at Culinary.net.

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Ooey Gooey Lemon Cake

Recipe courtesy of “Cookin’ Savvy”

• 1 stick of 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

Heat oven to 350°F.

To make cake: In a bowl, mix butter, cake mix, and eggs until blended well but thick. Spread into a buttered 9-by-13-inch pan.

To make topping: In another bowl, using a mixer, mix softened cream cheese, eggs, and powdered sugar until blended well. Pour over the 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.

To make drizzle: In a saucepan over medium heat, add cornstarch and sugar. Mix in water and orange juice. Stir in raspberries and bring to a boil. Remove from the heat when it starts to thicken.

Drizzle raspberry drizzle over each piece.