Lemon Gooey Butter Cake

5 from 1 vote

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.

Prep Time15

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings: poeple

Author: Eden

Cost: $20

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

Prepare the Pan: 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 and a polished look on your cake stand.
Make the Buttery Base: In a stand mixer fitted with the paddle attachment, combine 1/2 cup melted unsalted butter, 1 large egg, one 13.25 oz box of yellow cake mix, 2 tablespoons fresh lemon zest, and 1 tablespoon fresh-squeezed lemon juice. Mix on low speed until a thick, dough-like consistency forms.
Press into the Pan: Scrape the mixture into your prepared springform pan. Use a spatula or your fingers to press it evenly into the bottom and slightly up the sides. Set aside.
Whip the Gooey Lemon Layer: In the same mixing bowl (no need to clean it!), add 8 ounces of super soft cream cheese, 2 large eggs, 2 cups powdered sugar, 1/2 cup melted unsalted butter, 1 teaspoon vanilla extract, 2 tablespoons lemon zest, and 1 tablespoon lemon juice. Beat on low speed to combine, then increase to medium just until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl.
Assemble and Level: Pour the gooey lemon mixture over the base layer. Use a silicone spatula to spread it evenly to the edges, then tap the pan gently on the counter to release any trapped air bubbles for a smooth, crack-free top.
Bake to Perfection: Place the pan on the center rack and bake for 40-50 minutes. The edges should be lightly golden, and the center should still have a slight jiggle, similar to a classic cheesecake. Avoid over-baking; the gooey layer will continue to firm up as it cools!
Cool, Release, and Serve: Remove the cake from the oven and let it cool completely on a wire rack. Once cool, run a knife around the edges, release the springform, and dust with a generous layer of powdered sugar. Slice into wedges and enjoy

Notes

Eden’s Pro Tip for the Perfect Texture: The biggest secret to a perfectly gooey center is to mix the topping on low speed. If you whip too much air into the cream cheese, the cake will puff up like a soufflé and then collapse aggressively. Slow and steady ensures that dense, fudgy consistency we want!
Use Room Temperature Ingredients: Ensure your cream cheese, butter, and eggs are at room temperature for smooth blending and an even, velvety texture.
Cream Cheese Must Be Very Soft: If it’s too firm, you’ll have tiny white chunks in your filling. Let it soften naturally on the counter or microwave in 10-second bursts until it is very pliable.
Avoid Over-Baking: The cake’s center should still jiggle slightly like a cheesecake when you pull it. Over-baking will dry out the "gooey" layer. It is completely normal for the center to sink slightly as it cools—that’s the signature sign of a true gooey butter cake!
Release Air Bubbles: Gently tap the pan on the counter a few times before sliding it into the oven to ensure a smooth, even surface.

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