Lemon Gooey Butter Cake
Brace yourself before you take of bite of this creamy Lemon Gooey Butter Cake. I promise if you don’t you will fall over from sheer delight! 🙂
This Lemon Gooey Butter Cake totally lives up to it’s name. With a wonderful almost cookie like crust, creamy center and crunchy top. Delish!
I served this cake at a ladies brunch with my Mini Corn Muffin Sausage Sandwiches and my Breakfast Fruit and Nut Fritters.
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Lemon Gooey Butter Cake
Yield:
Serves 20
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
1 hour 10 minutes
Ingredients
For the Cake:
- lemon cake mix
- 1 1/2 teaspoons lemon zest
- 1 egg
- 8 tablespoons unsalted butter, melted
For the Filling:
- 1 - 8 ounce package cream cheese, softened
- 2 eggs
- 1 teaspoon lemon extract
- 8 tablespoons butter, melted
- 1 - 16 ounce box confectioners' sugar
Instructions
For the Cake:
- Preheat oven to 350 degrees.
- Combine the cake mix, lemon zest, egg, butter and mix well with an electric mixer.
- Pat the mixture into the bottom of a lightly greased 9x13-inch baking pan.
For the Filling:
- In a large bowl, beat the cream cheese until smooth.
- Add the eggs, lemon extract and butter and beat together.
- Add the confectioners' sugar and mix well.
- Spread over cake batter and bake for 40 to 50 minutes.
- Make sure not to over bake as the center should be a little gooey.
- Cool on wire rack before cutting into squares.
Notes
This recipe is from Lady Behind The Curtain
This sounds so easy, Sheryl!
It is Jamie! Perfect for picnics too! 🙂
How do I tell it’s done?
Hi Julie, You’ll be able to tell just by looking at it. The cake shouldn’t jiggle and lightly brown on top.
Perfect for my birthday. I don’t even want to know how many carbs. Insane but every once in a while, you need to throw common sense to the wind and enjoy!
So true Eve. 🙂
Sheryl, this is the yummiest looking cake. Oh my goodness!!!
Does it need to be refrigerated?
Hi Linda, I would refrigerate it after a few days.
Sheryl, do you use unsalted or salted butter for your Lemon Butter cake? I plan to make these for Easter, can’t wait to try them!
Hi Gabrielle, I use unsalted butter.
I made this today……but I used salted butter……tasted the batter…….ummmm good and tangy……
Hi Dorothy, I’m so glad you like the recipe. Thanks for commenting! 🙂
Can you use a round cake pan?
Hi Patti, As long as it holds as much as a 9×13 or maybe split the recipe into two pans?
We are having a Labor Day weekend dinner then go for a pontoon boat ride. These are perfect to take on the boat. Thanks for a great recipe!
Awesome Linda! Have Fun!
Is the crust crunchy?
Hi Julia, Maybe a little. It more of the texture of a lemon bar.
Is lemon juice e and lemon zest the same thing?
Hi Deborah, Lemon zest is the yellow (not white) part of the lemon peel.
Could I use the juice of the lemon instead of extract? Since I’m already zesting a lemon I thought I could do that perhaps? Thanks! 🙂
Hi Jane, You can but unfortunately fresh lemon does not offer as concentrated a flavor as lemon extract.
Sheryl, thank you so much for this! I absolutely love lemon, so this is a real treat for me. I also appreciate you giving us some ideas of what to serve this with.
Hi Kim, If you love lemon then you are going to love this recipe. It’s not only tasty it’s easy to make too!