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If you love classic ooey gooey cake, you’re going to adore this lemon version. With a soft buttery base and a rich, creamy lemon topping, this dessert is sweet, tangy, and perfectly luscious. It’s everything you love about the original with a bright citrus twist that makes it irresistible for lemon lovers.
Why You’ll Love This Recipe
If you love soft, rich desserts with a bright citrus twist, this recipe is for you. I’ve always loved ooey gooey cake and I’m lemon’s biggest fan, so this sweet and tangy combination is pure perfection in my book. Even my non lemon lovers loved this cake!
The buttery cake base paired with the creamy, zesty lemon topping creates the perfect balance of rich and refreshing—and the best part? No cake mix required. It’s made from scratch with simple ingredients, giving you that classic ooey gooey texture with fresh, homemade flavor.
Ingredients Needed
- All purpose flour
- Granulated sugar
- Baking Powder
- Salt
- Lemon Extract
- Vanilla Extract
- Lemons
- Eggs
- Butter, salted
- Cream Cheese, softened
- Powdered Sugar
How to Make Lemon Ooey Gooey Cake
- Grease a 9 x 13 inch pan.
- Preheat oven to 350 degrees F.
- Mix together flour, sugar, baking powder, salt in a bowl.
- Melt Butter in the microwave.
- Add melted butter to flour mixture and then add in egg, lemon extract, vanilla extract, lemon zest and lemon juice.
- Pat mixture into prepared pan.
- Combine softened cream cheese, eggs, lemon extract, vanilla extract, lemon zest and powdered sugar in a separate bowl. Mix until smooth (a few lumps are fine.)
- Pour mixture over top of base layer in pan.
- Bake at 350 degrees F for 35-40 minutes or until set and top is beginning to turn golden brown.
- Allow cake to cool and then sprinkle with powdered sugar.
- Cut into squares and serve. It is delicious served with a side of fresh berries.
Tips from leigh Anne
- Don’t Overbake. The center should still have a slight jiggle when you take it out of the oven. It will continue to set as it cools. Overbaking is the fastest way to lose that signature gooey texture.
- Use Room Temperature Ingredients. Softened cream cheese and room temperature eggs blend more smoothly, giving you a creamy, lump-free lemon layer.
- Line Your Pan Parchment paper (with a little overhang) makes it much easier to lift the cake out cleanly for slicing.
- Let It Cool Completely. As tempting as it is to cut in right away, this cake slices best once fully cooled. For super clean cuts, chill it for 30–60 minutes before serving.
- Dust Right Before Serving. If you’re adding powdered sugar on top, wait until just before serving so it stays pretty and doesn’t melt into the cake.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is best for bright, clean flavor. Bottled juice works in a pinch, but adding a little fresh lemon zest will really elevate the taste.
Do I need to refrigerate lemo ooey gooey cake?
Yes. Because of the cream cheese layer, it’s best stored in the refrigerator. Just let slices sit at room temperature for 15–20 minutes before serving for the best texture.
Can I freeze ooey gooey cake?
You can! Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
Why did my cake crack?
A few cracks are completely normal and don’t affect flavor. They’re usually caused by slight overbaking or rapid cooling—but a dusting of powdered sugar fixes everything!
Whether you’re serving it at a spring gathering, bringing dessert to a friend, or simply satisfying your own lemon craving, this cake never disappoints. It’s rich yet refreshing, indulgent yet bright—the kind of dessert that disappears quickly and has everyone asking for the recipe. One bite and you’ll see why this lemon twist on a classic is worth making again and again.
Try some of these other yummy desserts recipes:
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Lemon Ooey Gooey Cake
Ingredients
Cake Layer
- 1 1/4 cups all purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter salted and melted
- 1 egg
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
Cream Cheese Layer
- 8 oz cream cheese softened
- 2 eggs
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
Instructions
Cake Layer
- Grease a 9 x 13 inch pan.
- Preheat oven to 350 degrees F.
- Mix together flour, sugar, baking powder, salt in a bowl.
- In a small bowl, in the microwave, melt butter.
- Add melted butter to flour mixture and then add in egg, lemon extract, vanilla extract, lemon zest and lemon juice.P
- Pat mixture into prepared pan.
- In another bowl, mix together softened cream cheese, eggs, lemon extract, vanilla extract, lemon zest and powdered sugar. Mix until smooth ( a few lumps are fine.)
- Pour mixture over top of base layer in pan.
- Bake at 350 degrees F for 35-40 minutes or until set and top is beginning to turn golden brown.
- Cool and sprinkle with powdered sugar.
- Cut into squares, keep leftover cake refrigerated.
Tips & Notes:
- 1. Don’t Overbake The center should still have a slight jiggle when you take it out of the oven. It will continue to set as it cools. Overbaking is the fastest way to lose that signature gooey texture.
- 2. Use Room Temperature Ingredients Softened cream cheese and room temperature eggs blend more smoothly, giving you a creamy, lump-free lemon layer.
- 4. Line Your Pan Parchment paper (with a little overhang) makes it much easier to lift the cake out cleanly for slicing.
- 5. Let It Cool Completely As tempting as it is to cut in right away, this cake slices best once fully cooled. For super clean cuts, chill it for 30–60 minutes before serving.
- 6. Dust Right Before Serving If you’re adding powdered sugar on top, wait until just before serving so it stays pretty and doesn’t melt into the cake.
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