Lemon Gooey Butter Cake is a bright twist on St. Louis original Gooey Butter Cake. My version is truly a crowd-pleaser. The base is soft and buttery, while the gooey top later is packed with lemon flavor.
Gooey Butter Cake – sometimes called ooey gooey butter cake – was born in the 1930s when a St. Louis baker accidentally reversed the proportions of butter and flour for a cake, resulting in a flat, dense cake that everyone loved despite the mistake. It’s like a giant cheese danish that fits in a 9×13 pan.
For my gooey lemon butter cake recipe, I start with lemon cake mix instead of yellow for the base and add lemon zest to the top layer.
Whether you’re serving it at brunch, taking it to a potluck, or enjoying it at home with a cup of coffee, this cake is guaranteed to be a hit. Plus, it’s dangerously easy to make, requiring just a handful of ingredients and a few simple steps. Once you have tried my lemony twist, you may never go back!
If lemon is not your thing, try one of my other kicked up versions like my Gooey Butter Cake with Brown Butter, Pumpkin Gooey Butter Cake, or Peanut Butter Gooey Butter Cake.
Ingredients
- Lemon Cake Mix – The shortcut that makes the base of this cake both quick and delicious.
- Butter – Softened butter creates a rich crust.
- Eggs – Essential for both the base and the creamy top layer.
- Cream Cheese – The key to achieving that signature gooey texture.
- Powdered Sugar – Sweetens the gooey layer and adds a pretty dusting on top.
- Lemon Zest – Fresh lemon zest provides the bright, tangy flavor that makes this cake stand out.
Where to Find Gooey Butter Cake
You can find it at just about every bakery in St. Louis including Park Avenue Coffee (73 flavors), Russell’s, McArthur’s, Missouri Baking Company, Hartford Coffee Company, The Mudhouse, Yolklore, Boundary, and at most grocery stores.
You’ll also find it on a lot of restaurant menus served warm for dessert with a scoop of vanilla ice cream or frozen custard. Or, you can whip it up with a cake mix in minutes for a delightful danish or dessert!
More Gooey Butter Recipes
Lemon Gooey Butter Cake
Ingredients
Base Layer
- 1 box lemon cake mix
- ½ cup unsoftened butter, softened
- 2 large eggs
Filling
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 large egg
- 1 tablespoon powdered sugar
- 1 tablespoon lemon zest (zest of 1 lemon)
Instructions
- Preheat the oven to 350℉ and grease a 9×13 inch pan.In a large bowl or a stand mixer fitted with a paddle attachment, add cake mix, butter, and eggs and beat until smooth. It will remain thick.Using a spatula, spread and press mixture into the pan, covering the bottom.1 box lemon cake mix, ½ cup unsoftened butter, softened, 2 large eggs
- In a large bowl or a stand mixer fitted with a whisk attachment, add cream, cheese, powdered sugar, and the remaining egg. Slowly combine over low speed, gradually increasing speed until just smooth. Pour the mixture over the first layer and use a spatula to smooth over top. Dust with powdered sugar and lemon zest.8 ounces cream cheese, softened, 4 cups powdered sugar, 1 large egg, 1 tablespoon powdered sugar, 1 tablespoon lemon zest
- Bake 40 minutes, or until the edges form a light crust and are just set while the topping is slightly gooey.Transfer to a cooling rack and allow to cool before slicing to serve.
Julie’s Tips
Storage Notes
- Room Temperature – Store gooey butter cake covered in an air tight container for up to two days at room temp.
- Refrigerate – The cake will last up to a week in an airtight container in the fridge.
- Freeze – You can also freeze the cake for up to a month by wrapping it in plastic wrap or in a large freezer bag.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
