Lemon Gooey Butter Cake Recipe
If you love the irresistible combo of sweet, tangy, and creamy, this Lemon Gooey Butter Cake will absolutely steal your heart. Imagine a buttery lemon cake base topped with a dreamy, melt-in-your-mouth cream cheese layer, all finished with a dusting of powdered sugar. Each bite is a sunny, citrusy hug that’s rich, gooey, and totally addictive. Whether you’re celebrating a special occasion or just want to brighten an ordinary day, this dessert brings a pop of lemony joy to any table.
Ingredients You’ll Need
The beauty of Lemon Gooey Butter Cake lies in its simplicity. With a handful of pantry staples and just a few fresh ingredients, you get a treat bursting with flavor, texture, and vibrant color. Each ingredient plays a crucial role, so let’s walk through what you’ll need and why it matters.
- Lemon cake mix (15.25 oz): The secret shortcut to a tangy, tender crust that’s full of lemon flavor and saves tons of prep time.
- Unsalted butter (1/2 cup, melted): Adds richness and silkiness to the base, creating that perfect gooey texture.
- Large eggs (1 for crust, 2 for filling): Bind both layers together, giving structure and extra creaminess.
- Cream cheese (8 oz, softened): The star of the topping, lending a luscious, velvety texture that defines this cake.
- Vanilla extract (1 teaspoon): Adds warmth and depth, rounding out the bright citrus notes.
- Powdered sugar (3 1/2 cups): Sweetens the filling and creates that signature gooey top—plus, it’s perfect for dusting.
- Zest of 1 lemon: Packs in fresh, fragrant lemon oils for a punch of real citrus flavor.
- Juice of 1/2 lemon: Balances the sweetness and intensifies the lemony kick.
How to Make Lemon Gooey Butter Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F. Give your 9×13-inch baking dish a good coating of nonstick spray or a swipe of butter. This little bit of prep ensures that your Lemon Gooey Butter Cake slides out effortlessly and keeps those beautiful layers perfectly intact.
Step 2: Make the Lemon Cake Crust
In a medium bowl, combine the lemon cake mix, melted butter, and one large egg. Mix until it forms a soft, slightly sticky dough. This will serve as the sturdy-yet-tender foundation for all that gooey goodness on top. Press the dough evenly into the bottom of your prepared pan, smoothing it out to the corners with clean hands or a spatula.
Step 3: Whip Up the Cream Cheese Layer
Grab a large mixing bowl and beat your softened cream cheese until it’s ultra-smooth and creamy—no lumps allowed! Add in the remaining two eggs, vanilla extract, lemon zest, lemon juice, and powdered sugar. Beat everything together until you have a pale, fluffy, and pourable mixture. This topping is what gives Lemon Gooey Butter Cake its signature melt-away texture.
Step 4: Assemble and Bake
Pour your cream cheese mixture right over the cake crust, spreading it evenly with a spatula so every bite gets a bit of both layers. Pop the pan into your preheated oven and bake for 35 to 40 minutes. You want the edges to turn golden and the center to remain just a little jiggly—this is the secret to that irresistible gooeyness. Resist the urge to overbake!
Step 5: Cool and Finish
Once out of the oven, let your Lemon Gooey Butter Cake cool completely in the pan. This is the hardest part, but it’s worth the wait! Once cool, give it a generous shower of powdered sugar. Slice into squares, serve, and get ready for rave reviews.
How to Serve Lemon Gooey Butter Cake
Garnishes
A simple dusting of powdered sugar is the classic move, but you can take it up a notch with a few twists: try adding thin lemon slices, extra lemon zest, or a handful of fresh berries on top. A dollop of whipped cream or a scoop of vanilla ice cream is also pure magic alongside the bright citrusy notes.
Side Dishes
Since Lemon Gooey Butter Cake is rich and sweet, pair it with something light and refreshing. A bowl of mixed berries, a citrus fruit salad, or even a cold glass of unsweetened iced tea can balance out the flavors and cleanse your palate between bites.
Creative Ways to Present
Turn your Lemon Gooey Butter Cake into a showstopper by cutting it into mini squares for a party tray, stacking layers with whipped cream for a parfait, or using cookie cutters for fun shapes at a baby shower or brunch. You can even drizzle a little raspberry coulis or lemon glaze for extra flair.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Lemon Gooey Butter Cake tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay wonderfully moist and delicious for up to 5 days, making it perfect for make-ahead entertaining or late-night dessert cravings.
Freezing
Yes, you can freeze Lemon Gooey Butter Cake! Once cooled and cut, place the squares in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
If you love your cake extra gooey and warm, just pop a piece in the microwave for 10-15 seconds. It will soften the cream cheese layer and make the flavors pop, almost like it’s fresh from the oven. Just be careful not to overheat, or the texture can change.
FAQs
Can I use a different cake mix flavor?
Absolutely! While lemon is the star here, you can experiment with vanilla, white, or even strawberry cake mix for a fun twist. Just keep in mind the overall flavor will change, but the gooey butter texture stays just as delightful.
How do I know when the cake is done?
Look for golden edges and a center that’s just barely set and still a bit jiggly. Overbaking will make the cake less gooey, so when in doubt, err on the side of underbaking. It will continue to set as it cools.
Can I add more lemon flavor?
Definitely! If you’re a superfan of all things lemon, feel free to add a few drops of lemon extract to the cream cheese layer or an extra teaspoon of zest. It will give the Lemon Gooey Butter Cake even more zing.
Is it necessary to use full-fat cream cheese?
Full-fat cream cheese gives the best, richest texture, but you can use reduced-fat if you prefer. Avoid fat-free versions, as they can make the topping watery and less creamy.
Can I make Lemon Gooey Butter Cake ahead of time?
Yes! In fact, the flavors deepen and the texture sets up beautifully after a night in the fridge. Just be sure to dust with powdered sugar right before serving for the prettiest presentation.
Final Thoughts
If you’re searching for a bright, crowd-pleasing treat, Lemon Gooey Butter Cake is your ticket to dessert bliss. It’s easy enough for beginners but impressive enough for any special occasion. Give it a try and watch everyone fall in love at first bite!
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Lemon Gooey Butter Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A luscious Lemon Gooey Butter Cake featuring a tangy lemon-flavored crust topped with a creamy, sweetened cream cheese layer. This easy-to-make dessert combines the bright zest and juice of lemon with a rich buttery base for a perfectly balanced treat that is ideal for gatherings and special occasions.
Ingredients
Crust
- 1 box lemon cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 1 large egg
Filling
- 1 package cream cheese (8 oz), softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- Zest of 1 lemon
- Juice of 1/2 lemon
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make the crust: In a medium bowl, combine the lemon cake mix, melted unsalted butter, and 1 large egg. Mix until a soft dough forms. Press this dough evenly into the bottom of the prepared baking dish to create the cake base.
- Mix the filling: In a large separate bowl, beat the softened cream cheese until smooth and creamy. Add the remaining 2 large eggs, vanilla extract, lemon zest, lemon juice, and powdered sugar. Continue beating until the mixture is light, well combined, and creamy.
- Assemble and bake: Pour the cream cheese mixture evenly over the prepared crust. Smooth out the top with a spatula. Bake for 35 to 40 minutes, or until the edges are golden and the center is just slightly jiggly—avoid overbaking to maintain gooeyness.
- Cool and serve: Remove the cake from the oven and allow it to cool completely in the pan. Once cool, dust the top with additional powdered sugar before slicing into squares and serving.
Notes
- For an extra boost of lemon flavor, add a few drops of lemon extract to the cream cheese filling before baking.
- Leftover cake should be stored covered in the refrigerator and will keep fresh for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 390
- Sugar: 42g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
