There is nothing quite like the rich, tangy delight of a Lemon Gooey Butter Cake Recipe to brighten any gathering or sweet craving. This treat combines a buttery, tender crust with a luscious, creamy lemon filling that literally melts in your mouth. The burst of fresh lemon zest and juice adds just the right pop of vibrancy, making it a perfect balance of sweet and tart. If you’ve been on the hunt for a luscious, crowd-pleasing lemon dessert, this Lemon Gooey Butter Cake Recipe is your new go-to that’s as fun to make as it is to eat.
Ingredients You’ll Need
What’s amazing about this Lemon Gooey Butter Cake Recipe is how simple the ingredients are yet how essential each one is to achieving that perfect gooey texture and bright flavor. From the tangy lemon juice to the creamy richness of cream cheese, every component plays its part flawlessly.
- Yellow cake mix: The base for the crust, providing structure and a tender crumb.
- Unsalted butter: Melted butter adds moisture and richness to the crust.
- Large eggs: Eggs bind ingredients together and contribute to a light texture.
- Cream cheese: Softened cream cheese creates the signature gooey filling that’s ultra-creamy.
- Vanilla extract: Adds a subtle warm undertone that complements the lemon perfectly.
- Powdered sugar: Sweetens the filling while ensuring it stays smooth and silky.
- Lemon zest: Delivers fragrant citrus oils for a vibrant punch.
- Fresh lemon juice: Provides fresh acidity to brighten and balance the sweetness.
How to Make Lemon Gooey Butter Cake Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures the oven is at the perfect temperature to gently bake the cake, allowing the crust to set nicely without drying out the luscious filling. Grease your 9×13-inch baking dish or line it with parchment paper for an easy release.
Step 2: Prepare the Crust
Combine the yellow cake mix, melted butter, and one egg in a bowl. Stir until a soft, pliable dough forms. This crust will bake into a buttery, slightly crisp foundation for the gooey topping. Press the dough evenly into the baking dish to create a smooth base.
Step 3: Make the Filling
Beat the softened cream cheese until perfectly smooth. Gradually add the two large eggs, vanilla extract, powdered sugar, lemon zest, and fresh lemon juice. Continue to beat until the mixture is creamy and fully combined, which creates that signature gooey texture and bright lemony flavor.
Step 4: Assemble
Spread the creamy lemon filling evenly over the crust. Don’t worry if it looks a bit thick—once baked, this layer will set just enough to keep its shape while staying irresistibly gooey in the center.
Step 5: Bake and Cool
Bake in the preheated oven for 35 to 40 minutes or until the edges turn a gorgeous golden color and the center feels just set but still slightly jiggly. This will guarantee that perfect gooey consistency. Once baked, allow the cake to cool completely before slicing. Optionally, dust with powdered sugar before serving for that extra touch of sweetness.
How to Serve Lemon Gooey Butter Cake Recipe
Garnishes
To enhance the presentation, try garnishing slices with thin lemon slices, a sprinkle of fresh lemon zest, or a dusting of powdered sugar. Fresh mint leaves also add a lovely pop of green and a hint of herbal freshness that complements the lemon beautifully.
Side Dishes
This Lemon Gooey Butter Cake pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. These accompaniments balance the richness of the cake and add an extra layer of indulgence perfect for dessert parties or casual family treats.
Creative Ways to Present
For a fun twist, serve small squares of this cake as part of a dessert platter alongside other lemon-flavored treats or miniature cheesecakes. You can also cut it into bite-sized bars for a charming tea party snack or pack it in decorative boxes as thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Gooey Butter Cake keeps beautifully in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to five days. The cake retains its gooey texture even when chilled, but you may want to bring it to room temperature before serving for best flavor.
Freezing
This cake freezes exceptionally well. Wrap individual slices tightly in plastic wrap and place them in a zip-top bag or airtight container. Freeze for up to three months. Thaw overnight in the fridge before enjoying, and the cake will taste just as delightful as freshly baked.
Reheating
To bring the cake back to its soft, gooey glory after refrigeration or freezing, warm individual slices in the microwave for 15 to 20 seconds or until pleasantly soft but not hot. This simple step revives that melt-in-your-mouth texture everyone loves about this Lemon Gooey Butter Cake Recipe.
FAQs
Can I use a homemade cake mix instead of a boxed yellow cake mix?
Absolutely! If you prefer making everything from scratch, a basic yellow cake batter with a similar consistency will work just fine for the crust. Just ensure it’s thick enough to press firmly into the pan.
Is it necessary to use cream cheese softened at room temperature?
Yes, softening cream cheese before beating ensures a smooth filling without lumps, which is key to achieving that perfectly gooey texture.
Can I substitute lemon juice with bottled lemon juice?
Fresh lemon juice is best for brightness and natural flavor, but bottled lemon juice can be used in a pinch. Just keep in mind it may slightly alter the vibrancy of the cake’s citrus kick.
How can I tell when the cake is done baking?
The edges should be golden brown and set, while the center should still jiggle slightly when gently shaken. This ensures the filling is cooked through but remains gooey inside.
What’s the best way to slice this cake without it sticking?
Use a sharp knife wiped clean between cuts. Cooling the cake completely before slicing is essential to avoid messy slices and to keep the gooey filling intact.
Final Thoughts
If you want a dessert that will wow everyone with minimal fuss, the Lemon Gooey Butter Cake Recipe is your new best friend. It’s buttery, tangy, creamy, and downright addictive—a true joy to bake and even more fun to share. Trust me, once you make this, lemon desserts will never be the same again!
Print
Lemon Gooey Butter Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Gooey Butter Cake is a luscious dessert combining a buttery yellow cake crust with a creamy, tart lemon filling. It offers a perfectly gooey texture with a hint of fresh lemon zest and juice, making it a delightful treat for any occasion.
Ingredients
For the Crust:
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 8 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking.
- Prepare the Crust: In a mixing bowl, combine the yellow 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, creating the base layer of your dessert.
- Make the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the 2 large eggs, vanilla extract, powdered sugar, lemon zest, and fresh lemon juice. Continue beating until the mixture is well combined and creamy.
- Assemble: Pour and spread the cream cheese lemon filling evenly over the prepared crust in the baking dish, ensuring it covers the crust completely.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. The edges should turn golden brown, and the center should be set but still retain a gooey texture.
- Cool and Serve: Remove from the oven and let the cake cool completely at room temperature. Once cooled, slice into servings. Optionally, dust the top with powdered sugar before serving for extra sweetness and presentation.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake to maintain the gooey texture in the center.
- Use fresh lemon juice and zest for the best lemon flavor.
- This cake is best served at room temperature but can be refrigerated and eaten later.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
