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.

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

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

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.

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.

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.

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.

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

Lemon Gooey Butter Cake with a Cake Mix Shortcut
Recipe by:Ingredients
Crust
- 1 package (15.26 ounces) lemon cake mix
- 2 large (2) eggs room temperature
- ½ cup (113 grams) butter melted
- 3 tablespoons (45 ml) oil
- 1 ½ teaspoons (8 ml) vanilla extract
Filling
- 1 package (226 grams) cream cheese 8 ounces, room temperature
- 2 large (2) eggs room temperature
- ¼ cup (59.15 ml) lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon (4.93 ml) vanilla extract
- 3 cups (360 grams) powdered sugar plus additional to dust over the cake
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9x13-inch pan with nonstick spray.
- Mix the cake mix, eggs, melted butter, oil, and vanilla. This batter will be thick. Press into the bottom of the baking pan, pressing against the sides of the pan to seal the base.1 package lemon cake mix, 2 large eggs, ½ cup butter, 3 tablespoons oil, 1 ½ teaspoons vanilla extract
- Beat cream cheese, eggs, lemon juice, lemon zest, and vanilla extract in a separate bowl using a hand or stand mixer for 1-2 minutes, until smooth. Add in powdered sugar and beat on low until mixed in, and then increase speed to high for an additional minute.1 package cream cheese, 2 large eggs, ¼ cup lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract, 3 cups powdered sugar
- Pour the cream cheese filling over the cake batter. Bake for 28-35 minutes, or until filling is set. The edges should be brown but the center should still look gooey.
- Remove from oven and cool completely before serving.
Notes
Variations
Leave out the lemon juice and zest, and use a butter cake mix, unless noted.- Classic Gooey Butter Cake: Use a butter cake mix with no added lemon.
- Pumpkin Gooey Butter Cake: Add 1 can of pumpkin puree, 8 tablespoons of melted butter, 1 teaspoon cinnamon, and ½ teaspoon nutmeg to the filling.
- Chocolate Gooey Butter Cake: Use a chocolate cake mix. 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.
Storage
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze individual pieces tightly wrapped for up to 3 months.Serving
Gooey lemon butter cake can be served either warm or cold, depending on your preference. When served warm, the center is extra soft and gooey, almost like a custard. If you prefer cleaner slices and a firmer texture, let the cake cool completely or chill it in the fridge before cutting. Both ways are delicious!Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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?

Sara says
I found the edges got real dark by 23 minutes. I will reduce heat in future.
Erin says
Thanks for the feedback, Sara! Every oven runs a little differently. You could also try checking a few minutes early or loosely tenting the edges with foil if they brown too fast.
AJ says
I’ve made gooey butter cake before but I’m planning on trying your lemon version! I want to prep some of it the day before serving. Should I make it all up and refrigerate, and cut day of? Or mix the components separately and then bake day of? I’m excited to try adding oil. Thank you!
Erin says
You can make it a day ahead and store it in the refrigerator. It is great the next day.
Gladys says
I forgot the butter the filling and started baking for about 10 minutes. I took it out and added the butter best I could without destroying. Should I start over?
Erin says
Oh no! If you are looking for the traditional texture of gooey butter cake then I do recommend you start over as it will likely not incorporate the same. However, it should still produce a tasty dish and since you already have it assembled it is worth baking up and seeing what happens.
Sasha says
Would the cook time be different if I use a smaller pan?
Erin says
Yes, for a 9x9 pan you would cook the gooey butter cake for 35-40 minutes. An 8x8 cake would cook even longer. Check it around 40 minutes, but it could take as long as 55 minutes to be ready.
Lois B says
Hi I don't have yellow cake mix will vanilla do?
Erin says
Hi Lois! Yes, vanilla cake mix is a fine substitution! It may be a little bit sweeter, depending on the brand, but will still be delicious.
Shannon says
Do you have a butterscotch variation?
Erin says
I've not tried a butterscotch version but it sounds delicious!
Cassie says
I am from St. Louis and grew up with ooey gooey butter cake. This recipe reminds me of home! It is perfectly gooey with just the right sweetness. And I love your variations! The lemon gooey butter cake is my favorite!
Erin Gierhart says
Isn't the lemon gooey butter cake heavenly? Almost like lemon bars, but extra creamy. Thanks for your rating!
Lynn J. says
When do you use the 3 tbsp of oil?
Erin says
It is added with the butter.