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Lemon Gooey Butter Cake cut into bars and sprinkled with powdered sugar.

Lemon Gooey Butter Cake (A Sunny Twist on a St. Louis Classic)

This lemon gooey butter cake starts with a tender, buttery crust, layered with a rich, gooey filling and finished with a bright, tangy homemade lemon curd. A fresh twist on the classic St. Louis favorite!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Equipment

  • Stand mixer or hand mixer and a large bowl
  • 9x13 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!

Notes

Lemon Gooey Butter Cake for Two (Make One Now, Freeze One for Later)

Instead of making one 9×13 cake, consider dividing the full recipe between two 8×8 disposable aluminum pans. Follow instructions above, but adjust the cooking time to 35-45 minutes.
 
This approach gives you one cake to enjoy immediately and another to save for future cravings or unexpected guests.
 

Freezing Instructions:

For the cake you plan to freeze, allow it to cool completely, then wrap it tightly with aluminum foil while still in the disposable pan. For extra protection against freezer burn, place the wrapped cake inside a gallon-sized freezer bag, squeezing out as much air as possible before sealing.
 
Your frozen gooey butter cake will maintain its delicious flavor and texture for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator and bring to room temperature before serving.
 
 
 
Calorie Disclaimer:
 
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
 
 
Keyword Lemon Gooey Butter Cake, St Louis