Lemon Gooey Butter Cake is a bright, citrusy spin on the St. Louis classic, with a soft cake base and a tangy cream cheese topping that stays irresistibly gooey in the center. It’s easy to make, full of sunny lemon flavor, and just the right mix of nostalgic and fresh.

Close-up of gooey butter cake topped with powdered sugar on parchment paper.

If you’ve ever had classic gooey butter cake, this lemon version takes everything you love and adds a fresh, citrusy twist. It’s buttery, tangy, and perfectly gooey in the center - the kind of dessert that gets requested again and again.

I tested this one several times to get the texture and sweetness just right. The cake mix keeps it simple, a little oil makes it extra moist, and three cups of powdered sugar hit that sweet spot without going overboard.

It’s easy, crowd-pleasing, and honestly, one of my favorite things to bake in spring.

Ingredient and Substitution Info

Ingredients for the recipe on a gray surface, including eggs, lemon zest, cream cheese, butter cake mix, and powdered sugar.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Lemon Cake Mix: This shortcut keeps things simple while giving the cake base that bright lemon flavor right from the start. Any standard 15.25-ounce box works well.
Large Eggs: Used in both the crust and the filling, they help bind everything together and give the filling that soft, custardy texture. Setting them on the counter for 30-60 minutes to take the chill off will help them mix in best.
Butter and Oil: Butter gives that rich, classic flavor, while a bit of oil makes the cake layer extra moist. I tested it both ways, and this combo gives the best texture.
Cream Cheese: Ensure it’s softened so the filling mixes smooth and creamy. Full-fat cream cheese works best here for that signature gooey layer.
Powdered Sugar: Three cups are just enough to make the filling sweet without going over the top. You’ll also want a little extra to dust over the top once it’s cooled.
Lemons: Fresh lemon juice and zest add a real citrus punch that balances the sweetness. Don’t skip this part, as bottled juice just doesn’t have the same flavor.

Tips to Make the Best Lemon Gooey Butter Cake

Two bowls: Left with unmixed batter ingredients, right with mixed yellow batter and a white spatula.

Prepare the Cake Layer

If your batter feels thicker than a typical cake batter, you're on the right track. It should be almost like cookie dough, dense enough to press into the pan rather than pour.

Four-step gooey filling: cream cheese, eggs, lemon zest, sugar added, mixed, powdered sugar added, mixed.

Mix the Gooey Filling

Room-temperature cream cheese is key here. Cold cream cheese can lead to lumps.
If you're in a hurry, slice it into smaller pieces to help it soften faster.
Beating the eggs and cream cheese with an electric mixer until they are light and smooth gives that signature gooey center. Once it reaches that point, you can mix in the powdered sugar.

Four stages of cake preparation in a glass dish, from spreading batter, adding filling, to a baked cake.

Layer and Bake

Use a beveled spatula, a spoon, or your fingers to press the dough into the pan, getting it all the way to the sides to create a "seal."
Pour the cream cheese mixture over the top. It is thin and should spread out on its own.
The biggest mistake here is overbaking. The edges should puff and turn golden, but the center should still look slightly underdone when you remove it from the oven.
It will set as it cools, which keeps the texture soft and custardy. If the whole top looks firm, it has likely gone too far and will be more cakey than gooey.

Make Ahead Tips ⏳

Gooey lemon butter cake is even better after it rests. Bake it the night before and let it cool completely, then store it covered at room temperature or in the refrigerator.

Rectangular glass dish of gooey lemon butter cake dusted with powdered sugar, with sliced lemons on the side.

Make it Special✨

Serve each slice with a dollop of whipped cream and a handful of fresh berries. The cream's lightness and the fruit's tartness balance the rich, gooey filling. It’s a simple touch that makes it perfect for brunch or spring celebrations.

Who Invented Gooey Butter Cake

Gooey Butter cake is said to have been an accidental invention. A baker in Missouri was attempting to make coffee cake, but he got his measurements mixed up and ended up with this gooey cake. The new cake sold so well that it became a bakery staple.

It can be served warm or cold and for brunch or as a dessert.

Squares of lemon gooey butter cake dusted with powdered sugar on plates, with sliced lemons and a pitcher in the background.

Recipe Variations

For any of these variations, just use a butter cake mix (unless otherwise specified) and leave out the lemon juice and zest from the filling. Then, add the ingredients listed below. The base recipe stays the same, so you can easily switch things up without changing the method.

Classic Gooey Butter Cake: This is the easiest swap! Butter cake mix and no lemon juice or zest. Everything else stays the same!
Pumpkin Gooey Butter Cake: Add 1 can of pumpkin puree, 8 tablespoons of melted butter, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg to the filling.
Chocolate Gooey Butter Cake: Use a chocolate cake mix and add 1 teaspoon of espresso powder. Add ¼ cup of cocoa to the filling.
Cinnamon Gooey Butter Cake: Mix together 3 tablespoons of granulated sugar and 1 ½ teaspoons of cinnamon together, and sprinkle over the topping before baking.
Red Velvet Gooey Butter Cake: Use a red velvet cake mix.
Strawberry Gooey Butter Cake: Use a strawberry cake mix. Top with sliced fresh strawberries.

More Lemon Desserts

Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

Recipe

This post was originally written on November 16, 2020 and was updated on March 25, 2025 with the recipe changed to highlight the lemon version of this recipe. If you are looking for the original recipe, it is the "Classic Gooey Butter Cake" in the variations section of the recipe card.

Here's one of the original images. The new ones are much better, wouldn't you agree?

3 squares of gooey butter cake stacked on a plate.

Comments

5 from 7 votes (5 ratings without comment)

Ingredient and Substitution Info