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This Lemon Gooey Butter Cake is one of my favorite ways to use lemons from my backyard tree. It’s rich, tangy, and has the creamiest, melt-in-your-mouth texture that makes it totally irresistible.
Want more gooey desserts? Try my peanut butter gooey butter cake, pumpkin gooey butter cake, and gooey chocolate chip pie.
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Pin ItEasy Lemon Gooey Butter Cake
🍋 It’s Bursting with Bright Lemon Flavor
I’m lucky to have a lemon tree in my backyard, and this cake is one of my favorite ways to use those sunny little gems! The fresh lemon juice and zest make every bite tangy, vibrant, and so refreshing.
🧈 That Irresistible Gooey Texture
If you know me, you know I love a good gooey dessert—and this one delivers. The buttery, soft cake base topped with a rich, creamy layer is seriously next level.
⏱️ Quick and Easy to Make
We’re taking a shortcut with a yellow cake mix (don’t worry—it still tastes homemade!) so you can whip this up without spending hours in the kitchen.
Ingredient Notes
For the Bottom Layer:
- Unsalted Butter: Adds richness and a buttery base to the cake layer.
- Egg: Binds the ingredients together and provides structure.
- Yellow Cake Mix: The foundation of the cake, offering a buttery and slightly sweet flavor.
- Fresh Lemon Zest: Infuses the cake layer with bright, citrusy notes.
- Lemon Juice: Enhances the lemon flavor with a touch of tang.
For the Gooey Lemon Layer:
- Cream Cheese: This creates a creamy, tangy base for the gooey layer.
- Eggs: Help create a smooth and set texture while adding richness.
- Powdered Sugar: Sweetens the filling and adds a smooth texture.
- Unsalted Butter: Adds a rich, velvety consistency to the topping.
- Vanilla Extract: Balances the tangy lemon flavor with a warm sweetness.
- Lemon Zest: Intensifies the citrus flavor and provides a natural fragrance.
How to Make Lemon Gooey Butter Cake
- Prepare the Pan: Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper for easy removal.
- Make the Base Layer: In a stand mixer, combine melted butter, egg, cake mix, lemon zest, and lemon juice. Mix until smooth and no dry streaks remain. Spread evenly in the prepared pan.
- Make the Gooey Lemon Layer: Using the same mixer (just wipe it down), blend cream cheese, eggs, powdered sugar, butter, vanilla extract, and lemon zest until creamy and smooth. Pour this mixture over the base layer, spreading it evenly.
- Bake: Bake for 35-40 minutes until the edges are lightly golden, and the center is still jiggly.
- Cool: Allow the cake to cool completely on a wire rack pan. Sprinkle with powdered sugar before slicing and serving.
Recipe Tips & Variations
Room Temperature Ingredients
For a smooth batter and creamy gooey layer, make sure your butter, eggs, and especially cream cheese are at room temperature. The cream cheese should be super soft—microwave it for a few seconds if needed to avoid clumps.
Zesting Lemons
Use a microplane for fine, fragrant lemon zest, and be careful not to grate the bitter white pith underneath. The zest adds so much fresh flavor.
Use a Springform Pan
I prefer baking and serving this cake in a round springform pan. It looks more polished and truly feels like a cake, rather than just lemon bars.
Make It Gluten-Free
Use a gluten-free yellow cake mix to easily adapt this recipe for gluten-free guests—still gooey and just as delicious.
Add Fresh Berries
Gently fold blueberries or raspberries into the gooey layer before baking for a pop of fruit flavor and color.
How to Tell When it’s Done Baking
The edges should be golden, and the center should jiggle because it’s a gooey cake you don’t want to over-bake because it won’t be gooey when you cut into it. The cake will fall in the center after you take it out, and that’s fine.
More Lemon Recipes
If you love lemons as much as I do, check out these recipes:
I’d love to hear what you think! Leave a review or tag @sugarandcharm if you make it—I always love seeing your creations.
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Lemon Gooey Butter Cake
Ingredients
First Layer
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 box yellow cake mix , 13.25 oz
- 2 tbsp lemon zest
- 1 tbsp lemon juice, freshly-squeezed
Gooey Lemon Layer
- 8 ounces cream cheese, super soft
- 2 large eggs
- 2 cups powdered sugar
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 1 tbsp lemon juice , freshly-squeezed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan with butter or nonstick spray, then line the bottom with parchment paper to ensure easy removal.
- In a stand mixer fitted with the paddle attachment, combine the melted butter, egg, yellow cake mix, fresh lemon zest, and lemon juice. Mix on low speed until the ingredients are fully combined, forming a thick dough-like consistency.
- Scrape the mixture into the prepared pan and press it evenly into the bottom and up the sides using a spatula or your fingers. Set aside.
- In the same mixing bowl (no need to clean it), add the softened cream cheese, eggs, powdered sugar, melted butter, vanilla extract, and additional lemon zest. Beat on low speed to combine, then increase to medium speed and mix until smooth and creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
- Pour the gooey lemon layer over the base layer in the springform pan. Use a silicone spatula to spread it out evenly, ensuring it reaches all edges of the pan. Tap the pan gently on the counter to release any air bubbles.
- Place the pan on the center rack of your preheated oven and bake for 40-50 minutes. The edges should be lightly golden, and the center should jiggle similar to a cheesecake. Avoid over-baking, as the gooey layer will continue to firm up as it cools.
- Remove the pan from the oven and allow the cake to cool completely on a wire rack. Once cooled, run a knife around the edges of the pan to loosen the cake, then carefully release the springform. If desired, dust the top with powdered sugar for an elegant finish.
- Slice the cake into wedges and serve at room temperature or chilled. The creamy texture and vibrant lemon flavor are best enjoyed fresh.
Notes
How to Store
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Ensure it is kept in a cool, dry place away from direct sunlight.
- Refrigeration: For longer storage, cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days. For the best texture, let it come to room temperature before serving.
- Freezing: Slice the cake into portions and wrap each slice in plastic. Place the wrapped slices in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this. It smells devine. I can’t wait until it cools so I can eat it.