Lemon Gooey Butter Cake

It’s somewhere between a blondie and a lemon bar.

By
Jasmine Smith
Jasmine Smith
Jasmine Smith
Jasmine Smith is a recipe developer and tester for the Dotdash Meredith Food Studios in Birmingham, Alabama, and her work has been published in Southern Living, EatingWell, RealSimple, Food & Wine Magazine, MyRecipes, Health, and Simply Recipes. 
Learn about Simply Recipes' Editorial Process
and
Sheela Prakash
Sheela Prakash
Sheela Prakash
Food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her work can be found in numerous online and print publications.
Learn about Simply Recipes' Editorial Process
Updated April 24, 2025
close up of Lemon Gooey Butter Cake slices

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel

Think blondie meets lemon bars. This sweet treat is buttery and super lemony, with a dense and chewy cake layer on the bottom and a creamy, gooey layer on top. I think the edges are the best part since they’re caramelized and super chewy. 

Originally from St Louis, Missouri, gooey butter cake exists in a few different ways—there’s the traditional yeasted version and the more common cake mix and cream cheese version. This recipe is in the style of the cake mix and cream cheese version, but uses a homemade cake base instead of a box mix.

How To Store Lemon Gooey Butter Cake

You don’t necessarily need to refrigerate this gooey butter cake. You can store it at room temperature for up to 2 days. However, the fridge will extend its life up to 5 days. 

Most people eat this cake at room temperature, so take it out of the fridge a little before serving to warm up on the counter. It can also be eaten chilled, though it’s less gooey when cold.

Simple Tip!

Revive your cake with a fresh dusting of powdered sugar, since the cake will likely absorb your first coating of sugar while stored. This isn't a necessary step, but will make for a lovely presentation.

Lemon Gooey Butter Cake slices on a cutting board with powdered sugar in a sifter

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel

Lemony Desserts

Lemon Gooey Butter Cake

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 18 servings
Yield 1 (9x13-inch) pan


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Ingredients

For the cake layer

  • Baking spray with flour

  • 2 cups (255g) all-purpose flour

  • 1 1/2 cups (300g) granulated sugar

  • 2 teaspoons baking powder

  • 1 large egg, room temperature, beaten

  • 1/2 cup (1 stick) salted butter, melted and cooled

  • 1 tablespoon grated lemon zest (from 2 lemons)

  • 1/4 cup fresh lemon juice

For the gooey layer

  • 1 (8-ounce) package cream cheese, softened

  • 3 cups (340g) powdered sugar, plus more for dusting

  • 2 large eggs, room temperature

  • 1 tablespoon grated lemon zest

  • 2 tablespoons fresh lemon juice

Method

  1. Preheat the oven to 350°F.

    Coat a 9x13-inch baking dish with baking spray; set aside.

  2. Prepare the cake layer:

    Whisk the flour, sugar, and baking powder together in a medium bowl until combined. Make a well in the center of the flour. Add the egg, melted butter, lemon zest, and lemon juice and stir until a thick, firm, shiny dough forms. Using a rubber spatula, press the mixture into an even layer in the prepared baking dish; set aside.

    overhead view of large bowl of flour with egg mixture added in for Lemon Gooey Butter Cake recipe

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
    cake ingredients mixed together to form a thick batter for Lemon Gooey Butter Cake recipe

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
    cake batter spread out into a large baking pan for Lemon Gooey Butter Cake recipe

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
  3. Prepare the gooey layer:

    Whisk the cream cheese in a medium bowl until smooth. Gradually whisk in the powdered sugar until combined. Whisk in the eggs until smooth, then whisk in the lemon zest and juice. Pour the mixture over the cake layer in the prepared baking dish and gently jiggle the baking dish to distribute the layer evenly.

    gooey layer added to the cake pan for Lemon Gooey Butter Cake recipe

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
  4. Bake the cake:

    Bake the cake until the top is golden and the edges are puffed, 35 to 40 minutes. The gooey layer should be set, but it will still be a bit jiggly—that's what makes this cake so special. Let cool completely on a wire rack, about 2 hours, before slicing. Dust with powdered sugar and slice into bars.

    Love the recipe? Leave us stars and a comment below!

    lemon gooey butter cake slices on a platter next to a stack of plates and a colander

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
Nutrition Facts (per serving)
292 Calories
10g Fat
48g Carbs
3g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 292
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 57mg 19%
Sodium 147mg 6%
Total Carbohydrate 48g 17%
Dietary Fiber 0g 2%
Total Sugars 36g
Protein 3g
Vitamin C 3mg 14%
Calcium 52mg 4%
Iron 1mg 5%
Potassium 52mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.