Lemon Gooey Butter Cake (A Sunny Twist on a St. Louis Classic)
If you’re a fan of gooey butter cake and lemon desserts, you’re going to love this sunny twist on the St. Louis classic. I took my original recipe and swapped out the yellow cake mix for lemon and added a generous spread of homemade lemon curd. The result is a lemon gooey butter cake that is just as rich and decadent as the original, but with a bright, citrusy edge that makes it perfect for spring.
Last week, as part of my Forks in the Road: Recipes from across America series, I shared the full Missouri-inspired meal we made for Jacob’s and my birthday dinner—complete with smoked St. Louis ribs, cheesy corn, and the gooey butter cake redemption story.
Well, the cake was such a hit that I couldn’t stop thinking about all of the ways to play with the base recipe.
Unfortunately, my lemon tree died last winter, but I always keep lemons on hand because they’re one of my favorite ingredients to cook with.
So this weekend, I gave it a twist.
This version of gooey butter cake is perfect for Easter, Mother’s Day brunch, or any sunny spring day that calls for something special but not fussy.
Lemon Gooey Butter Cake
Same base, but with a lemon cake mix instead of yellow and a generous layer of my homemade lemon curd slathered right over the top after baking.
Y’all. I’m not exaggerating when I say we stood over the pan sneaking forkfuls straight from the dish. It’s tart, sweet, buttery, and the perfect dessert for a warm spring evening.
If you’re a lemon dessert fan, this one’s for you.
Like the original, this starts with a boxed cake mix and comes together in just a few minutes. I know some purists might argue that real gooey butter cake should be made with a yeast dough, but this version is the one I grew up with. It’s the one I made with my boys when they were little, and it’s the one that disappears the fastest whenever I bring it to a potluck or holiday gathering.
Why You’ll Love This Recipe
- Super easy to make with just a few pantry staples
- Perfect balance of sweet and tart thanks to the lemon curd
- Great for spring holidays, brunches, potlucks, or just because
- A nostalgic Midwestern favorite with a bright citrus upgrade
What Makes Lemon Gooey Butter Cake So Special?
It’s that contrast: a soft, chewy crust topped with a rich, creamy, tangy-sweet lemon layer that’s somewhere between cheesecake and custard. When it’s baked just right, the edges are golden and chewy, and the center stays soft and gooey without being runny.
Let’s Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
- Lemon cake mix– Provides a quick, consistent base with a soft crumb and light vanilla flavor.
- Eggs– Add structure and richness; help bind the ingredients together.
- Butter– Contributes to the richness, creates a tender crust, and adds the buttery flavor these bars are known for.
- Cream cheese– gives the filling its creamy texture and slight tanginess, adding richness.
- Vanilla extract– Enhances the sweetness and rounds out the flavor with a warm, aromatic note.
- Powdered sugar (confectioners’ sugar)- Sweetens the filling and contributes to the gooey, custard-like consistency.
- Lemon Curd– brings that unmistakable zing of real lemon that cuts through the sweetness of the gooey layer. It’s rich, tart, and buttery—basically sunshine in a spoon—and it balances the sweet, dense filling with a pop of brightness.
Instructions
Preheat oven to 350°F and lightly grease a 13×9-inch baking dish.
In the bowl of your electric mixer or a mixing bowl, combine cake mix, 1 egg, and 8 tablespoons of melted butter. Mix well with an electric mixer, then pat mixture evenly into the bottom of the prepared pan.
In the same bowl, beat the cream cheese until smooth. Add the remaining 2 eggs, vanilla, and the remaining 8 tablespoons of melted butter. Mix until well combined.
Gradually add the powdered sugar and beat until smooth.
Pour the cream cheese mixture over the cake mix layer, spreading evenly.
Place in the preheated oven and bake for 40 to 50 minutes, being careful not to overbake—the edges should be brown, but the center should remain slightly gooey.
Let the cake cool before dusting the top with more powdered sugar.
Slice into bars and enjoy!
Tips for Success
- Use room temperature ingredients – Let the butter and cream cheese soften at room temperature. This ensures a smoother, more cohesive filling.
- Don’t overbake – The center should still jiggle slightly when you take it out. It’ll continue to set as it cools.
- Line your pan – Parchment paper makes it easy to lift out the bars and gives you cleaner slices.
- Let it cool completely before slicing – This helps the gooey layer set up so you don’t end up with a runny mess.
- Chill it for neater bars – If you want clean squares, pop it in the fridge for an hour or so before slicing.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is best here—it’s brighter and more vibrant. Bottled juice can make the flavor taste flat.
Can I make this ahead of time?
Yes! You can bake it a day in advance and store it in the fridge. Let it come to room temperature before serving or enjoy it chilled.
How should I store leftovers?
Keep any leftovers covered in the fridge for up to 4 days. They’re great cold, but you can also bring them to room temperature or warm slightly before serving.
Can I freeze lemon gooey butter cake?
Yes! Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
What’s the texture supposed to be like?
The edges are firm, almost chewy, while the middle is soft, creamy, and gooey—kind of like a cross between cheesecake and custard.
Can I skip the lemon curd?
You can, but it adds so much to the lemony goodness. If you skip it, consider adding extra zest to the cream cheese layer for more punch.
Cooking for Two
For years, I was used to cooking for a full table—two growing boys with big appetites, plus my husband and me. Now that we’re empty nesters, I’ve had to rethink the way I cook.
Scaling down recipes isn’t always as simple as cutting everything in half, and I don’t always want a fridge full of leftovers. At the same time, I don’t want to give up the meals we’ve always loved.
That’s why I’ve started writing my recipes both ways—one for a family-sized portion and one designed just for two. Whether you’re still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
Related Recipes
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
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Lemon Gooey Butter Cake (A Sunny Twist on a St. Louis Classic)
Equipment
- Stand mixer or hand mixer and a large bowl
- 9×13 baking dish
Ingredients
For the cake layer:
- 1 18.25 oz box lemon cake mix
- 1 large egg
- 8 tablespoons melted butter
For the gooey layer:
- 1 8 oz package softened cream cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 tablespoons melted butter
- 1 16 oz box powdered sugar otherwise known as confectioners’ sugar
- lemon curd
Instructions
- Preheat oven to 350°F and lightly grease a 13×9-inch baking dish.
- In the bowl of an electric mixer or a mixing bowl, combine cake mix, 1 egg, and 8 tablespoons of melted butter. Mix well with an electric mixer, then pat mixture evenly into the bottom of the prepared pan.
- In the same bowl, beat the cream cheese until smooth. Add the remaining 2 eggs, vanilla, and the remaining 8 tablespoons of melted butter. Mix until well combined.
- Gradually add the powdered sugar and beat until smooth.
- Pour the cream cheese mixture over the cake mix layer, spreading evenly.
- Place in the preheated oven and bake for 40 to 50 minutes, being careful not to overbake—the center should remain slightly gooey.
- Let cool before slicing and serving. Enjoy!
I had never had homemade lemon curd before, but I ran across this recipe and decided to give it a try. Wow! It was so good and was the perfect addition to this cake. I did feel like the cake needed to be chilled once I added the topping, but every one agreed that ii needed to make it again. Thanks for sharing
I made this recipe this morning for my family gathering today. It turned out wonderful. I can’t wait for them to try it.