Lemon Gooey Butter Cake (Printable)

A luscious, tangy dessert featuring soft buttery base and creamy lemon topping with irresistible gooey texture.

# What You'll Need:

→ Base

01 - 1 box (15.25 oz) yellow cake mix
02 - ½ cup unsalted butter, melted
03 - 1 large egg

→ Gooey Lemon Layer

04 - 8 oz cream cheese, softened
05 - 2 large eggs
06 - 3½ cups powdered sugar
07 - ¼ cup fresh lemon juice
08 - 1 tablespoon grated lemon zest
09 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
02 - In a mixing bowl, combine the cake mix, melted butter, and egg. Mix until a soft dough forms.
03 - Press the dough evenly into the bottom of the prepared pan to form the base layer.
04 - In another bowl, beat cream cheese until smooth. Add eggs one at a time, then mix in powdered sugar, lemon juice, lemon zest, and vanilla extract until fluffy and smooth.
05 - Pour the lemon mixture over the base and spread evenly. Bake for 35–40 minutes, until the edges are set and the center is slightly jiggly.
06 - Allow cake to cool completely before cutting into squares. Dust with extra powdered sugar if desired.

# Expert Advice:

01 -
  • The contrast between the slightly crisp bottom and the custardy lemon topping creates a texture that keeps you coming back for just one more square
  • It uses a cake mix shortcut but tastes entirely homemade, so you get impressive results with minimal fuss
  • The bright lemon flavor cuts through the richness perfectly, making each bite feel balanced rather than overwhelming
02 -
  • The center will look underbaked when you remove it from the oven, but this is exactly what creates that signature gooey texture we love
  • Cutting this cake while still warm will result in messy slices, so resist the temptation and let it cool completely first
03 -
  • Room temperature ingredients are not optional here, they ensure the silky smooth texture that makes this cake exceptional
  • A light touch when zesting your lemons avoids the bitter white pith while still capturing all those aromatic oils

Go Back