Gooey Lemon Butter Cake is a vibrant, tangy-sweet dessert that captures the brightness of citrus in every bite. With a soft, buttery crust and a creamy, lemon-infused topping, this golden treat is baked to perfection and finished with a dusting of powdered sugar. Whether you’re hosting a spring brunch, serving afternoon tea, or simply indulging in something cheerful and rich, this cake brings sunshine to the table.
Why You’ll Love This Recipe
- Incredible texture: A contrast of tender cake base and gooey cream cheese topping.
- Bold citrus flavor: Packed with lemon zest and juice for fresh, tart-sweet brightness.
- Easy to prepare: Simple steps with no fancy equipment needed.
- Stunning presentation: A golden, glossy top dusted with powdered sugar looks effortlessly elegant.
- Perfect for gatherings: A crowd-pleasing dessert that slices neatly for sharing.
- Make-ahead friendly: Best enjoyed after cooling, making it ideal for preparing in advance.
- Comforting yet refined: Combines homestyle baking with elegant flavor.
- Versatile serving: Serve chilled, at room temperature, or slightly warmed.
- Seasonal and refreshing: A beautiful dessert for spring and summer occasions.
- Great for lemon lovers: Intensely zesty with a creamy, rich finish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Base:
- all-purpose flour
- baking powder
- salt
- unsalted butter, softened
- granulated sugar
- large egg
- lemon juice
- lemon zest
For the Gooey Topping:
- cream cheese, softened
- large egg
- powdered sugar
- lemon juice
- lemon zest
Directions
- Preheat oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another mixing bowl, cream the softened butter with granulated sugar until light and fluffy.
- Beat in the egg, lemon juice, and lemon zest until well incorporated.
- Gradually add the dry ingredients to the wet mixture and mix until a soft, cohesive dough forms.
- Press the dough evenly into the bottom of the prepared pan to form the base layer.
- For the topping, beat the softened cream cheese until smooth. Add the egg, powdered sugar, lemon juice, and zest, mixing until creamy and lump-free.
- Spread the topping evenly over the base.
- Bake for 35–40 minutes, or until the edges are golden and the center is just set but still slightly jiggly.
- Cool completely in the pan.
- Dust with powdered sugar before slicing and serving.
Servings and timing
Servings: 9 squares
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Calories: Approximately 360 kcal per square
Variations
- Lemon-lime version: Substitute half the lemon juice and zest with lime for a citrus blend.
- Gluten-free: Use a 1:1 gluten-free flour substitute.
- Add berries: Scatter fresh raspberries or blueberries into the cream cheese layer before baking.
- Lemon glaze: Add a thin lemon glaze in place of powdered sugar for more tartness.
- Mini bites: Bake in a mini muffin pan for bite-sized versions; reduce baking time accordingly.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual squares tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Optional—warm slightly in the microwave for a softer texture, or serve chilled.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for best flavor, but bottled can be used in a pinch.
How do I know when the cake is done baking?
The edges should be golden and the center just set—slightly jiggly but not liquid.
Can I use a different size pan?
A 9×9-inch pan will yield thinner layers; reduce baking time slightly.
Why is the topping still soft after baking?
The topping sets as it cools. Let the cake cool completely before slicing.
Can I make this cake a day in advance?
Yes, it holds up well and may taste even better the next day.
Can I substitute cream cheese with mascarpone?
Yes, but the texture will be slightly more delicate and rich.
How do I get clean slices?
Chill the cake first and use a sharp knife wiped clean between cuts.
Can I add extract for more flavor?
A small amount of vanilla or lemon extract can enhance the flavor, but it’s optional.
Is it overly sweet?
The powdered sugar balances the tart lemon. You can reduce the sugar in the topping if desired.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Extend baking time slightly.
Conclusion
Gooey Lemon Butter Cake is a simple yet sophisticated dessert bursting with bright, fresh citrus and a decadent, buttery base. Whether served for afternoon tea, spring holidays, or a sunny weekend treat, this cake offers the perfect balance of tang and sweetness in each luscious bite. With minimal effort and maximum reward, it’s a lemon lover’s dream come true.
PrintGooey Lemon Butter Cake
This gooey lemon butter cake is a tangy-sweet masterpiece with a golden crust and soft, buttery center. Infused with fresh lemon zest and topped with a light dusting of powdered sugar, this creamy, zesty treat melts in your mouth and leaves a citrusy glow on your palate—ideal for spring brunches or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp lemon juice
- Zest of 1 lemon
- 8 oz cream cheese, softened
- 1 large egg (for topping)
- 1 2/3 cups powdered sugar
- 2 tbsp lemon juice (for topping)
- Zest from 2 large lemons
Instructions
- Preheat oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and granulated sugar until light and fluffy. Beat in the egg, lemon juice, and lemon zest.
- Gradually add the dry ingredients and mix until a soft dough forms. Press dough evenly into the prepared pan.
- For the topping, beat cream cheese until smooth. Add the egg, powdered sugar, lemon juice, and zest. Beat until creamy and lump-free.
- Spread the cream cheese mixture evenly over the base layer.
- Bake for 35–40 minutes until the edges are golden and the center is just set but still slightly jiggly.
- Cool completely in the pan, then dust with additional powdered sugar before slicing.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Don’t overbake—center should be slightly jiggly for a gooey texture.
- Store leftovers in the refrigerator for up to 4 days.
- Best served chilled or at room temperature.
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 32g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg