Bright, sweet, and irresistibly tangy, this Lemon Gooey Butter Cake is a citrus lover’s dream come true. With a buttery lemon cake base and a luscious, zesty cream cheese topping, every bite is a burst of sunshine that melts in your mouth.
Want more gooey desserts? Try my peanut butter gooey butter cake, pumpkin gooey butter cake, and gooey chocolate chip pie.
Lemon Gooey Butter Cake Recipe
There’s something magical about citrus desserts; lemon holds a special place in my heart. As someone lucky enough to have a lemon tree in my backyard, lemons are a constant source of inspiration in my baking adventures.
One of my all-time favorite creations is gooey butter cake, a rich, indulgent, and incredibly versatile treat.
Combining my love for lemons with the irresistible texture of gooey butter cake was a natural choice, and the result is this zesty, tangy Lemon Gooey Butter Cake. It’s bright, refreshing, and perfect for any occasion.
Serve it with my refreshing lemon tea mocktail for the ultimate treat.
Why You’ll Love This Recipe
- Burst of Lemon Flavor: The fresh lemon juice and zest shine in every bite, giving the cake a vibrant and tangy twist.
- Easy to Make: Using a yellow cake mix as the base saves time while delivering homemade flavor.
- Perfect Texture: This dessert’s soft, buttery bottom layer topped with a creamy, gooey layer makes it irresistible.
- Great for Any Occasion: This cake always impresses, whether it’s a casual family gathering or a holiday dessert.
Ingredients in Lemon Gooey Butter Cake
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.
Eden’s Tips
Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature for a smoother batter and gooey layer. The cream cheese must be SUPER soft, so it won’t have little clumps. I suggest putting it in the microwave for a few seconds to ensure it’s softness.
Zesting Lemons: Use a microplane for fine, fragrant lemon zest. Avoid grating the bitter white pith.
Cake Pan: I like to serve this cake in a round springform pan. It looks prettier and more “cake” than serving it in squares resembling lemon bars. However, you can use a round or rectangular baking dish.
Recipe Variations
- Lime Gooey Butter Cake: Swap lemon juice and zest for lime for a tropical twist.
- Berry Lemon Cake: Fold fresh blueberries or raspberries into the gooey layer before baking.
- Gluten-Free Option: Use a gluten-free yellow cake mix to make this dessert accessible to everyone.
- Extra Tang: Add a teaspoon of lemon extract for a stronger citrus flavor.
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.
Use Fresh Lemon Juice
Fresh lemon juice is highly recommended for the best flavor and I wouldn’t use bottled for this recipe.
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:
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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.
