If you are looking for a delightfully rich and tangy treat that pairs the classic gooey butter cake with a burst of citrus brightness, then this Lemon Gooey Butter Cake Recipe is an absolute must-try. The tender yellow cake crust serves as the perfect foundation for a luscious, creamy lemon filling that is irresistibly soft and slightly gooey at the center. Each bite brings a beautiful balance of sweet and tart, making it an unforgettable dessert that’s perfect for gatherings, potlucks, or simply satisfying a sweet craving with a sunny twist.
Ingredients You’ll Need
This Lemon Gooey Butter Cake Recipe relies on simple, pantry-friendly ingredients that come together effortlessly, yet each plays a crucial role in creating its wonderful texture and flavor. From the tangy lemon zest and juice that brighten the filling to the creamy richness of the cream cheese, every component offers something special to the final bite.
- Yellow cake mix: Provides a soft and slightly sweet base that forms the buttery crust.
- Unsalted butter: Adds richness and moisture, ensuring a tender crust and luscious filling.
- Large eggs: Bind ingredients together and contribute to the cake’s structure and custardy filling.
- Cream cheese: Softened to perfection for a creamy, tangy filling base that melts in your mouth.
- Vanilla extract: Enhances the overall flavor profile with its warm, aromatic notes.
- Powdered sugar: Sweetens the filling and helps achieve that classic gooey consistency.
- Lemon zest: Provides bright, fresh citrus oils that awaken your taste buds.
- Fresh lemon juice: Adds natural tartness that balances the sweetness beautifully.
How to Make Lemon Gooey Butter Cake Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Preparing your baking dish by greasing it or lining it with parchment paper will help ensure your Lemon Gooey Butter Cake releases easily once baked.
Step 2: Prepare the Crust
Combine the yellow cake mix with melted butter and one egg until you form a soft dough. This simple mix comes together quickly and presses into your dish smoothly, creating the buttery foundation that’s crisp around the edges but tender inside.
Step 3: Make the Filling
Beat the softened cream cheese until silky and smooth. Then, add the remaining two eggs, vanilla extract, powdered sugar, lemon zest, and fresh lemon juice. Mixing these ingredients until creamy gives you the luscious filling that contrasts perfectly against the cake crust.
Step 4: Assemble and Bake
Spread the filling evenly over your crust, almost like frosting a cake but with extra care to keep it smooth. Bake the entire pan for about 35 to 40 minutes, until the edges turn a lovely golden color and the center sets but remains decadently gooey.
Step 5: Cool and Serve
Allow the cake to cool completely in the pan — this resting time helps the gooey filling firm up slightly for clean slices. Optionally, dust with powdered sugar to add a pretty finishing touch and enhance the sweet-tart experience.
How to Serve Lemon Gooey Butter Cake Recipe
Garnishes
A sprinkle of powdered sugar or thin lemon slices adds a touch of elegance and extra citrus aroma. Fresh mint leaves can also brighten the plate and complement the tangy flavor beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream, adding an indulgent creamy texture to every bite. For a lighter option, fresh berries or a fruit salad offer a refreshing contrast.
Creative Ways to Present
Consider cutting the cake into squares and arranging them on a decorative platter garnished with lemon twists or edible flowers for an inviting display. You can even serve individual slices with a drizzle of lemon glaze or a few berries on top for a stunning dessert plate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Gooey Butter Cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days to keep it fresh and delicious. Keeping it cool helps maintain the filling’s creamy texture.
Freezing
You can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. Freeze up to 3 months for best results. Thaw overnight in the refrigerator before serving to preserve its gooey, lemony goodness.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or until slightly warmed through. Avoid overheating to maintain that perfect gooey center. Alternatively, let it come to room temperature for a few minutes for optimal texture.
FAQs
Can I use a different cake mix for the crust?
Yes! While yellow cake mix provides a classic base with just the right sweetness, you can experiment with other flavors like butter or white cake mix for subtle variations that still work well with the lemon filling.
Is it necessary to use fresh lemon juice?
Fresh lemon juice really makes a difference by adding bright, natural acidity that bottled juice often lacks. It enhances the flavor and freshness of the filling, making the cake more vibrant.
How can I tell when the cake is done baking?
The edges should turn a golden brown, and the center should be set but still slightly jiggly — that gooey texture is what makes this cake so special. It’s okay if the middle isn’t completely firm.
Can I make this dessert gluten-free?
To make a gluten-free version, look for a gluten-free yellow cake mix and ensure all other ingredients are gluten-free. The method remains the same, resulting in just as delicious a cake.
What’s the best way to cut this cake?
For clean slices, use a sharp knife and dip it in hot water between cuts to prevent sticking. Cooling the cake completely before slicing also helps achieve neat, gooey squares.
Final Thoughts
This Lemon Gooey Butter Cake Recipe truly shines as a simple yet stunning dessert that brings sunshine to any table. Its buttery crust combined with the creamy, tart filling makes every bite a celebration of flavors and textures. I encourage you to give it a try—once you do, it’s sure to become one of your favorite go-to recipes when you want something both nostalgic and refreshingly new.
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Lemon Gooey Butter Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This Lemon Gooey Butter Cake is a luscious and tangy dessert featuring a buttery yellow cake crust topped with a creamy lemon-infused filling. The cake is perfectly gooey in the center with a golden edge, offering a delightful balance of sweet and citrus flavors. Ideal for gatherings, this easy-to-make cake is baked to perfection and served at room temperature for an irresistible treat.
Ingredients
Crust
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
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) and prepare a 9×13-inch baking dish by greasing it well or lining it with parchment paper to prevent sticking.
- Prepare the Crust: In a mixing bowl, combine the yellow cake mix, melted unsalted butter, and one large egg. Stir until a soft dough forms, then press the dough evenly into the bottom of the prepared baking dish to form the crust layer.
- Make the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the two large eggs, vanilla extract, powdered sugar, lemon zest, and fresh lemon juice to the cream cheese. Continue beating until the mixture is fully combined and creamy.
- Assemble: Spread the cream cheese and lemon filling evenly over the prepared crust in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The edges of the cake should turn golden brown while the center remains set but gooey for that signature texture.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely at room temperature. Once cooled, slice into servings and optionally dust the top with powdered sugar before serving.
Notes
- Ensure the cream cheese is well softened to avoid lumps in the filling.
- Do not overbake; the center should remain slightly gooey for the best texture.
- Lemon zest and juice can be adjusted to taste for more or less tang.
- Use fresh lemon juice for best flavor, not bottled.
- This cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
