Irresistible Gooey Lemon Butter Cake

What is Gooey Lemon Butter Cake?

Classic gooey butter cake is famous for its two-layer magic:

• A buttery base that bakes up soft and cake-like (or bar-like).
• A cream cheese + powdered sugar topping that turns into a thick, glossy, gooey layer once baked and cooled.

The lemon version takes that same comfort-dessert structure and makes it feel brighter and more “wow” with:

• fresh lemon zest
• lemon juice
• optional lemon extract for extra punch

The result is a dessert that slices into clean squares—but eats like a rich, lemony cloud with a buttery backbone.

Why you’ll love this Gooey lemon cake

This is the kind of recipe that wins over everyone at the table—because it checks all the boxes:

• Big lemon flavor without tasting sharp or flat
• Two textures in one bite: tender base + creamy gooey top
• Simple ingredients (no fancy grocery run required)
• Beginner-friendly method (mix, spread, pour, bake)
• Perfect for sharing
  • potlucks
  • holiday dessert tables
  • bake sales
  • “Bring something sweet,” texts

And best of all: it gets even better once it’s cooled and chilled, because the topping firms into that signature gooey lemon butter cake texture.

Key ingredients

Below are the building blocks that make Gooey Lemon Butter Cake taste as if it came from a bakery case.

For the buttery base

You’ll typically see two popular styles online:

Option A: Cake mix base (super common + super easy)

• lemon cake mix
• melted butter
• egg (or eggs)

This version bakes up like a soft cookie-cake layer—perfect under the gooey topping.

Option B: From-scratch base

• all-purpose flour
• sugar
• butter
• eggs
• a little baking powder + salt

This version tastes more “classic cake,” but it’s slightly more involved.

For the cream cheese gooey layer

This is where the signature texture comes from:

• cream cheese (softened)
• melted butter
• eggs
• powdered sugar (confectioners’ sugar)
• vanilla extract
• lemon zest + lemon juice (and/or lemon extract)

Powdered sugar matters here because it helps create that thick, smooth, sliceable “goo” once baked and chilled.

Lemon flavor boosters (optional, but amazing)

If you want a bakery-style lemon hit, consider:

• Lemon extract (a small amount goes a long way)
• Extra zest (zest is where the aroma lives)
• Lemon curd swirl (for a tangy ripple)
• Pinch of salt to sharpen the buttery-lemon contrast

Tools you’ll need

Keep it simple. Here’s what helps:

• 9×13-inch pan (best for classic bar thickness)
• parchment paper (optional, but makes lifting/slicing easier)
• mixing bowls
• hand mixer or stand mixer (for a lump-free topping)
• rubber spatula
• microplane or fine grater (for lemon zest)
• citrus juicer (optional)
• measuring cups/spoons

No 9×13?
You can use an 8×8 or 9×9 for thicker bars—just expect a longer bake time.

How to make Gooey Lemon Butter Cake (step-by-step)

Step 1: Prep the pan and oven

• Heat oven to 350°F / 175°C
• Grease the pan lightly (even if you use parchment)
• If using parchment:
  • Line the pan
  • Leave a little overhang to lift bars out later

Quick tip

• Put your cream cheese out now so it softens while you prep. Soft cream cheese = smoother topping.

Step 2: Make the buttery base

In a bowl, combine:

• 1 box lemon cake mix (about 15.25 oz / 432g)
• 1 large egg
• 1/2 cup (113g) melted butter

Mix until a thick dough forms.

Then:

• Press it evenly into the prepared pan
• Focus on an even thickness—this helps it bake uniformly

Base texture goal

• It should feel like soft cookie dough: thick, spreadable/pressable, not runny.

Step 3: Mix the gooey lemon topping

In a separate bowl, beat until smooth:

• 8 oz (226g) cream cheese, softened
• 2 large eggs
• 1/2 cup (113g) melted butter
• 1 tsp vanilla extract
• 1–2 tbsp lemon zest
• 2–3 tbsp lemon juice (adjust to taste)
• 1 tsp lemon extract (optional, for extra lemon)
• 3 1/2 to 4 cups (420g–480g) powdered sugar (add gradually)

The “no lumps” method

• Beat cream cheese first until creamy
• Add eggs and mix until glossy
• Add butter + lemon + vanilla
• Add powdered sugar in batches, mixing between additions

Topping texture goal

• Thick, silky, and pourable—like a rich batter.

Step 4: Assemble

• Pour the topping over the base
• Spread gently to the edges with a spatula
• Tap the pan lightly on the counter to level the layer

Step 5: Bake

Bake at 350°F / 175°C for 35–45 minutes (typical range).

Because ovens vary, your timing depends on:

• pan color/material
• How thick your layers are
• How “gooey” you like the center

Variations and flavor swaps

One reason Gooey Lemon Butter Cake stays popular is how easily it adapts.

1) Blueberry Gooey Lemon Butter Cake

• Sprinkle 1 to 1 1/2 cups of blueberries over the base before pouring the topping
• Or fold blueberries gently into the topping (lightly dust with flour first to help suspend)

Tip

• Frozen blueberries work too—don’t thaw; just scatter and bake.

2) Lemon curd swirl (extra “lemon bar” energy)

• Spoon dollops of lemon curd over the topping
• Use a knife to swirl gently
• Don’t over-swirl (you want ribbons, not full blending)

3) Extra-lemon version

To intensify the lemon without making it harsh:

• Add more lemon zest (the best flavor booster)
• Add a tiny splash more lemon extract (go slow)

4) Vanilla-lemon balance

If you want a softer, more bakery-style lemon:

• increase vanilla slightly
• Keep lemon juice moderate
• Let zest do the heavy lifting

5) Smaller batch / thicker bars

Use an 8×8 pan:

• expect thicker squares
• bake longer (start checking around 40 minutes)

Make-ahead and storage tips

Make-ahead strategy (best for parties)

This dessert is actually easier when made ahead:

• Bake the day before
• Cool completely
• Chill overnight
• Slice the next day for perfect squares

Storage (for best freshness and texture)

Because of the cream cheese topping, most guidelines recommend refrigerated storage and enjoying within a few days for best results.

How to store

• Place sliced squares in an airtight container
• Separate layers with parchment
• Keep chilled until serving

Freezing (yes, it freezes well!)

You can freeze gooey lemon butter cake for later:

• Chill fully first (important!)
• Slice into squares
• Wrap each piece (or place in a freezer container with parchment between layers)
• Thaw overnight in the fridge for best texture

Freezer tip

• Dust powdered sugar after thawing, not before (it can dissolve during storage).

Troubleshooting: common problems solved

Here’s the practical “save my dessert” section—because gooey desserts can be a little dramatic.

“My topping is lumpy.”

Cause

• Cream cheese wasn’t softened enough
• Powdered sugar added too fast

Fix

• Beat cream cheese alone until fully smooth
• Add sugar gradually
• Scrape bowl frequently

Prevention

• Use a reliable softening method (this one is excellent: soften cream cheese evenly).

“My center is too runny to slice.”

Cause

• Underbaked OR sliced warm

Fix

• Chill longer (many “too runny” bars set beautifully after several hours)
• If it’s truly underbaked, pop it back in the oven for 5–10 minutes and re-cool

Pro tip

• Always slice cold for best structure.

“My cake isn’t gooey—more like regular cake.”

Cause

• Overbaked

Fix

• Next time, pull it earlier when the center still jiggles slightly
• Remember: it continues to set as it cools

“The edges got too brown.”

Cause

• The pan is too close to the top heating element
• The oven runs hot
• Dark metal pan browns faster

Fix

• Move the rack to the middle
• Check 5–10 minutes earlier next time
• Tent loosely with foil near the end if needed

“The base feels dry.”

Cause

• Overmixed base
• Base pressed too thin in spots
• Overbaked overall

Fix

• Mix base just until combined
• Press evenly (especially corners)
• Pull cake when center is still a little soft

FAQs

1) What makes Gooey Lemon Butter Cake “gooey”?

The gooey layer comes from a rich mixture of:

• cream cheese
• eggs
• butter
• powdered sugar

When baked, it sets into a soft, creamy layer that firms up more as it cools and chills.

2) Can I make gooey lemon butter cake without cake mix?

Yes. A from-scratch base works great, but cake mix is popular because:

• It’s fast
• It’s consistent
• It creates a perfect buttery foundation with minimal measuring

If your readers love convenience recipes, the cake-mix base is the easiest win.

3) How do I know when it’s done baking?

Use the gooey dessert rule:

• edges set
• center slightly jiggly
• top glossy, not wet

If you wait until the middle is firm like a standard cake, you’ll lose the signature texture.

4) Do I have to chill it before slicing?

For clean squares? Yes.

Chilling helps:

• set the gooey layer
• create sharper edges
• make the bars easier to lift and slice

You can eat it warm with a spoon… but it won’t slice neatly.

5) Can I freeze it?

Absolutely. Freeze after chilling, then thaw in the fridge for best texture.

Conclusion

Gooey Lemon Butter Cake is the kind of dessert that disappears fast—soft, buttery, bright with lemon, and perfectly ooey gooey in the middle. Once you nail the simple cues (set edges, a gentle jiggle in the center, and a full chill before slicing), you’ll get bakery-style squares every time.

Irresistible Gooey Lemon Butter Cake

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• Author: Velma
• Total Time: PT55M
• Yield: 16 bars 1x
• Diet: Vegetarian

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Description

This Gooey Lemon Butter Cake is irresistibly soft, tangy, and melt-in-your-mouth delicious. With a buttery cake base and a luscious lemon cream cheese topping, it delivers that signature gooey center balanced by bright citrus flavor.

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Ingredients

Scale 1x2x3x

For the Cake Base

• 1 box lemon cake mix
• 1 large egg
• ½ cup unsalted butter, melted

For the Gooey Lemon Layer

• 8 oz cream cheese, softened
• 2 large eggs
• ¼ cup unsalted butter, melted
• 3 ½–4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Optional Topping

• Powdered sugar for dusting
• Lemon slices or zest curls

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Instructions

1. Prepare the Base

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. In a bowl, mix cake mix, egg, and melted butter until a thick dough forms.
4. Press evenly into the bottom of the prepared pan.

2. Make the Gooey Lemon Layer

1. Beat cream cheese until smooth.
2. Add eggs, melted butter, lemon juice, lemon zest, and vanilla; mix well.
3. Gradually beat in powdered sugar until smooth and creamy.

3. Assemble

• Pour the lemon mixture over the cake base and spread evenly.

4. Bake

1. Bake 40–45 minutes, until edges are set, but center remains slightly jiggly.
2. Do not overbake—the center should stay gooey.

5. Cool & Serve

• Cool completely before slicing.
• Dust with powdered sugar if desired.

Notes

• For extra lemon punch, add an extra tablespoon of zest.
• Chill before slicing for cleaner bars.
• Serve at room temperature for maximum gooey texture.

• Prep Time: PT10M
• Cook Time: PT45M
• Category: Desserts
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 320 kcal
• Sugar: 32g
• Sodium: 240mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 70mg