This Lemon Gooey Butter Cake is a bright, citrusy twist on the classic St. Louis dessert—featuring a buttery crust topped with a luscious, tangy lemon filling that’s irresistibly gooey. Perfect for spring gatherings, potlucks, or anytime you crave a dessert that’s both rich and refreshing!
Why You’ll Love This Recipe
Easy to make – Just mix, pour, and bake!
Sweet-tart balance – The lemon cuts through the buttery richness
Crowd-pleasing texture – Crispy edges with a creamy center
No fancy ingredients – Uses pantry staples
Ingredients You’ll Need
For the Cake Layer:
- 1 box (15.25 oz) lemon cake mix (or yellow cake mix + 1 tbsp lemon zest)
- 1 large egg
- ½ cup (1 stick) unsalted butter, melted
For the Gooey Lemon Filling:
- 1 (8 oz) package cream cheese, softened
- 2 large eggs
- 2 cups powdered sugar
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For Garnish (Optional):
- Extra powdered sugar
- Lemon slices
- Fresh berries
Step-by-Step Instructions
1. Prep the Crust
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, mix cake mix, 1 egg, and melted butter until a thick dough forms.
- Press evenly into the bottom of the prepared pan.
2. Make the Gooey Filling
- In another bowl, beat cream cheese until smooth.
- Add 2 eggs, powdered sugar, lemon juice, zest, and vanilla. Mix until creamy.
3. Assemble & Bake
- Pour filling over the crust and spread evenly.
- Bake for 35-40 minutes—the center should still jiggle slightly when shaken.
- Let cool 30 minutes before dusting with powdered sugar.
Pro Tip: For clean slices, chill for 1 hour before cutting.
Expert Tips for the Best Gooey Butter Cake
Texture & Flavor Tweaks
- Extra tangy: Increase lemon juice to ⅓ cup and zest to 2 tbsp.
- Crispier crust: Pre-bake crust for 8 minutes before adding filling.
- Lighter version: Use neufchâtel cheese and reduce butter to 6 tbsp.
Make-Ahead & Storage
- Fridge: Keeps covered for 4 days (texture firms up when chilled).
- Freezing: Freeze unbaked or baked for 2 months (thaw overnight in fridge).
- Serving: Best at room temp—microwave slices for 10 seconds if chilled.
Troubleshooting
Problem: Filling too runny?
Solution: Bake 5-10 minutes longer (but avoid overbaking—it firms as it cools).
Problem: Crust too thick?
Solution: Use a 10×15-inch jelly roll pan for a thinner base.
Frequently Asked Questions
Can I use lime instead of lemon?
Yes! Substitute equal amounts of lime juice and zest.
What if I don’t have cake mix?
Make a homemade crust: 1.5 cups flour + ¾ cup sugar + 1.5 tsp baking powder + ½ tsp salt + same wet ingredients.
Can I add blueberries?
Absolutely! Sprinkle 1 cup fresh blueberries over the filling before baking.
Why is my cake not gooey?
Overbaking is the culprit—pull it out while the center still jiggles.
Why This Dessert is a Showstopper
Looks fancy – Dusted with powdered sugar and lemon garnish
Balanced flavors – Sweet, buttery, and citrusy
Effortless elegance – Tastes like you spent hours baking
Lemon Gooey Butter Cake: A Zesty, Melt-in-Your-Mouth Dessert
- Total Time: 30 mins
Description
Indulge in the tangy and sweet flavors of this Lemon Gooey Butter Cake. This delightful dessert features a buttery crust with a luscious lemon filling, creating a perfect balance of richness and zestiness. It’s an easy-to-make treat that’s sure to impress!
Ingredients
1 box yellow cake mix
1/2 cup unsalted butter, melted
3 large eggs, divided
1 package (8 oz) cream cheese, softened
4 cups powdered sugar
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, combine the cake mix, melted butter, and 1 egg. Mix until well combined to form a dough.
Press the dough evenly into the bottom of the prepared baking dish.
In another bowl, beat the softened cream cheese until smooth. Add the remaining 2 eggs and mix until combined.
Gradually add the powdered sugar, mixing until smooth and creamy.
Stir in the fresh lemon juice, lemon zest, and vanilla extract.
Pour the cream cheese mixture over the crust and spread evenly.
Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is set but still slightly gooey.
Allow the cake to cool completely in the baking dish before cutting into squares.
Notes
This Lemon Gooey Butter Cake is a delectable dessert that combines the tartness of lemon with a rich, buttery cake base. Perfect for any occasion, it’s sure to become a favorite with family and friends. Try it out and enjoy a burst of citrusy delight!
