This post may contain affiliate links. Please read our disclosure policy.

Biting into a piece of lemon gooey butter cake is an experience everyone needs to have! This is an easy cake mix recipe that is truly impossible to resist! It’s a great reminder that Spring is just around the corner!

A few pieces of lemon cake are stacked on top of one another on a wooden surface.
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

Guys, I know I’m supposed to make something pretty and pastel for Easter Sunday, but I can’t get my mind off of this lemon gooey butter cake. However, I don’t think anyone will be upset it I make it for dessert!

If you like lemon desserts, this recipe is seriously going to rock your world. Each bite of this gooey cake is delicately sweet, zesty, buttery, and totally delicious.

Oh, and besides being undeniably delectable, this cake is also SO easy to whip up. Thank you, cake mix!

Whether you like the purely gooey middle or the chewy outside pieces, you’re going to want more than one slice of this lemon gooey butter cake.

A few slices of lemon are placed next to a piece of gooey lemon cake.

Ingredients for gooey lemon butter cake

  • Lemon cake mix – Any brand should do the trick!
  • Eggs
  • Butter – Use unsalted butter, and be sure to melt it before using.
  • Cream cheese – Let the cream cheese soften on the counter for a few hours. Don’t melt it – just soften!
  • Vanilla
  • Lemon – The juice of one lemon is enough to add a perfect amount of tanginess.
  • Powdered sugar
Pieces of buttery lemon cake are sprinkled with powdered sugar.

How long will lemon gooey butter cake stay fresh?

In an airtight container at room temperature, this cake will stay fresh for up to 3 days.

If you want to extend that time just a little, keep this cake in the fridge, where it’ll stay fresh for up to 5 days. Just be sure to still keep it in an airtight container.

Plus – these pieces of cake are actually pretty tasty when they’re cold!

A lemon slice garnishes a square slice of lemon cake.

Can this lemon cake be frozen?

Yes, it definitely can be frozen!

The key to freezing this cake is to not cut into it prior to freezing. When a cake like this is cut into pieces, then frozen, it tends to dry out.

To avoid it drying out, place the entire cake in an airtight container, or wrap it tightly in a good amount of plastic wrap.

In the freezer, lemon gooey butter cake will stay fresh for up to 3 months. When you’re ready to serve it, let it thaw at room temperature for a few hours. Then, slice it up and enjoy!

For best results, I also recommend topping it off with powdered sugar after it’s thawed, not before freezing it.

Lemon slices and cake pieces are placed on top of a wooden surface.

Are you a lemon lover? Then you’ll love these other delicious lemony recipes!

Raspberry Lemon Streusel Muffins

Lemon Pound Cake

Lemon Cornmeal Cake

Honey Lemon Chia Seed Muffins

4.60 from 5 votes

Lemon Gooey Butter Cake

A gooey, buttery, and zesty cake for any occasion!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 16 bars


  • 15.25 ounce (432 g) package lemon cake mix
  • 3 eggs
  • 16 tablespoons (224 g) melted butter, divided
  • 8 ounce (227 g) cream cheese, softened
  • 1 teaspoon vanilla
  • 1 lemon
  • 16 ounces (454 g) powdered sugar
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.


  • Preheat oven to 350 °F (177 °C)
  • In a large bowl combine the cake mix, 1 egg and 8 tablespoons (112 g) melted butter until well mixed.
  • Pat the mixture into the bottom of a greased 9×13" baking dish.
  • In another large bowl, using an electric mixer beat together the cream cheese, 2 eggs, vanilla, 8 tablespoons (112 g) melted butter and the juice of one lemon until smooth.
  • Next, gently add in all the powdered sugar and mix well.
  • Pour that mixture all over the cake layer and spread out evenly.
  • Bake for 40 to 50 minutes.
  • The key to this cake is to not overbake it! You want the middle to be gooey.
  • Let cool and serve!!


Serving: 1bar, Calories: 397kcal, Carbohydrates: 51g, Protein: 4g, Fat: 22g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 395mg, Potassium: 140mg, Fiber: 1g, Sugar: 39g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I bake for the Bingo group in our town. Words can’t describe how they “chowed down” every piece within 10 minutes! (some don’t move so fast). Great recipe and easy to follow directions.