Bring a burst of citrusy joy to your table with this Lemon Gooey Butter Cake – a perfect marriage of St. Louis tradition and bright lemon flavor. With its crisp golden crust and luxuriously gooey lemon center, this dessert is guaranteed to become your new favorite for potlucks, holidays, or just because you deserve something special!
Why This Recipe Wins Hearts
Effortless elegance – Looks impressive, comes together easily
Perfect texture contrast – Crispy edges meet molten lemon center
Bright yet comforting – The lemon zest cuts through the rich butteriness
Versatile serving options – Delicious warm, room temp, or chilled
Ingredients
For the Cake Layer
- 1 box (15.25 oz) lemon cake mix (or yellow cake mix + 2 tbsp lemon zest)
- 1 large egg
- ½ cup (1 stick) unsalted butter, melted
- 1 tbsp lemon zest (if using yellow cake mix)
For the Legendary Gooey Layer
- 1 (8 oz) package cream cheese, softened
- 2 large eggs
- 2 cups powdered sugar
- ¼ cup fresh lemon juice (about 2 large lemons)
- 2 tbsp lemon zest (packed)
- 1 tsp vanilla extract
- ¼ tsp salt (balances the sweetness)
For the Perfect Finish
- Powdered sugar for dusting
- Lemon slices for garnish
- Fresh blueberries or raspberries (optional)
Step-by-Step Instructions
1. Create the Buttery Base
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, combine cake mix, 1 egg, and melted butter until a thick dough forms.
- Press firmly into prepared pan, building up slight edges to contain the gooey layer.
Baker’s Note: For extra lemon punch, mix 1 tbsp zest into the crust!
2. Whip Up the Lemon Cloud
- Using a hand mixer, beat cream cheese until completely smooth (about 2 minutes).
- Add eggs one at a time, beating well after each.
- Gradually mix in powdered sugar on low speed to avoid clouds.
- Blend in lemon juice, zest, vanilla, and salt until silky smooth.
Pro Tip: Zest lemons before juicing – it’s infinitely easier!
3. The Magical Bake
- Pour filling over crust and spread evenly with an offset spatula.
- Bake for 38-42 minutes – the edges should be golden but the center should still jiggle slightly.
- Cool on a rack for at least 30 minutes before dusting with powdered sugar.
Don’t overbake! The residual heat will continue setting the center.
Expert-Level Secrets
Flavor Variations
- Blueberry Lemon: Scatter 1 cup fresh blueberries over filling before baking
- Lemon Lavender: Add ½ tsp culinary lavender to the filling
- Tropical Twist: Replace 2 tbsp lemon juice with lime juice
Serving Suggestions
- Warm with vanilla ice cream
- Chilled for firmer slices
- Room temp for maximum gooeyness
Storage Tips
- Counter: Covered for up to 2 days
- Fridge: Up to 5 days (microwave 10 seconds to restore gooeyness)
- Freezer: Wrap tightly for 2 months (thaw overnight in fridge)
Troubleshooting
| Problem | Solution |
|---|---|
| Crust too thick | Use a 10×15-inch jelly roll pan |
| Filling too runny | Bake 5 more minutes or chill before serving |
| Not lemony enough | Add an extra tbsp zest next time |
| Cracked top | Avoid overmixing filling; bake at 325°F for longer |
Why This Recipe Stands Out
This isn’t just another dessert – it’s a textural masterpiece that plays with temperature and taste. The crisp shortbread-like base gives way to a luscious lemon filling that’s neither too firm nor too runny. It’s the perfect balance of comfort and sophistication, equally at home at a backyard BBQ or fancy dinner party.
The magic lies in:
- Quality lemons – The zest carries the aromatic oils
- Proper mixing – Cream cheese must be completely smooth
- Precise baking – That jiggly center is everything
Lemon Gooey Butter Cake: A Sunshine-Sweet Dessert Sensation
- Total Time: 25 MINS
Description
Enjoy a delightful Italian No-Bake Cake, perfect for those hot days when you don’t want to turn on the oven. This layered dessert combines creamy pudding, sweet pineapple, and crunchy vanilla wafers for a refreshing and easy treat that’s sure to please everyone.
Ingredients
1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 can (20 oz) crushed pineapple, drained
1 container (8 oz) whipped topping, thawed
1 box (12 oz) vanilla wafer cookies
1 jar (10 oz) maraschino cherries, drained and halved
1/2 cup sweetened shredded coconut (optional)
Instructions
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Let it set for a few minutes.
Fold in the drained crushed pineapple and whipped topping until well combined.
In a 9×13 inch baking dish, arrange a single layer of vanilla wafer cookies on the bottom.
Spread half of the pudding mixture over the cookies.
Add another layer of vanilla wafer cookies over the pudding mixture.
Spread the remaining pudding mixture over the second layer of cookies.
Garnish the top with maraschino cherries and sprinkle with shredded coconut, if using.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cookies to soften.
Notes
This Italian No-Bake Cake is a simple and delicious dessert that’s perfect for any occasion. With its layers of creamy pudding, sweet pineapple, and crunchy vanilla wafers, it’s a refreshing treat that everyone will love. Give it a try and enjoy the effortless deliciousness!
