Lemon Gooey Butter Cake with Powdered Sugar and Zest

Why You’ll Love This Recipe

• Classic gooey butter texture: custardy center with a delicate, crinkly top.
• Bright, fresh lemon flavor from real zest and juice—no extracts needed.
• Simple pantry ingredients and one bowl per layer for easy cleanup.
• Great make-ahead dessert that slices cleanly and travels well.

Grocery List

• Produce: 3–4 lemons (for zest and juice)
• Dairy: Unsalted butter, cream cheese (full-fat), eggs
• Pantry: All-purpose flour, granulated sugar, confectioners’ sugar, baking powder, cornstarch, vanilla extract, fine sea salt

Full Ingredients

For the Lemon Cookie-Cake Crust

• 1 1/2 cups (180 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tbsp finely grated lemon zest, divided (use 1/2 tbsp here)
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract

For the Lemon Gooey Layer

• 8 oz (226 g) full-fat cream cheese, very soft
• 1/2 cup (113 g) unsalted butter, softened
• 3 cups (360 g) confectioners’ sugar
• 2 large eggs, at room temperature
• 2 tbsp fresh lemon juice
• 1/2 tbsp finely grated lemon zest (remaining from above)
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

To Finish

• Confectioners’ sugar, for dusting
• Extra finely grated lemon zest (about 1 tsp), optional

Step-by-Step Instructions

Step 1: Prep the pan and oven

Heat the oven to 325°F (163°C). Line a 9×13-inch metal baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Lightly grease the parchment and pan sides.

Step 2: Make the lemon cookie-cake crust

In a large bowl, whisk the flour, granulated sugar, baking powder, and salt. Stir in 1/2 tablespoon of the lemon zest. Add the melted butter, egg, and vanilla; mix with a spatula until a thick, soft dough forms. Scrape the dough into the pan and press into an even layer, making sure to reach the corners. Tip: Lightly dampen fingers or use a piece of parchment to press evenly without sticking.

Step 3: Beat cream cheese and butter until perfectly smooth

In another large bowl (or the bowl of a stand mixer fitted with the paddle), beat the cream cheese and softened butter on medium speed for 1–2 minutes until completely smooth and lump-free. Scrape the bowl and paddle.

Step 4: Build the gooey lemon filling

With the mixer on low, gradually add the confectioners’ sugar until incorporated. Add the eggs one at a time, mixing well after each addition. Mix in the lemon juice, remaining 1/2 tablespoon zest, vanilla, cornstarch, and salt. Increase speed to medium and beat 30–45 seconds until glossy and pourable. Do not overbeat once the eggs are in.

Step 5: Assemble and bake

Pour the filling over the crust and smooth the top. Tap the pan firmly on the counter 3–4 times to release air bubbles. Bake 32–38 minutes, until the edges are puffed and lightly golden and the center still has a pronounced jiggle (like set custard). The top should look matte with fine, delicate cracks—do not bake until fully firm or you’ll lose the gooey center.

Step 6: Cool and finish

Cool the pan on a rack for 45–60 minutes. For the neatest slices, chill an additional 30 minutes. Lift the slab out with the parchment, dust generously with confectioners’ sugar, and sprinkle with a little fresh zest.

Step 7: Slice and serve

Use a warm, dry knife (dip in hot water and wipe) to cut 16 squares. Serve slightly warm for extra-gooey centers or at room temperature for clean slices and a custardy bite.

Pro Tips

• Room temp ingredients are key: soft cream cheese and butter beat smooth without lumps.
• Don’t overbake: pull it while the center still jiggles; it sets as it cools.
• For a prettier top, avoid opening the oven for the first 25 minutes.
• Use fresh zest and juice—bottled juice lacks the brightness and aromatic oils.
• Line the pan with parchment sling for easy, clean removal and sharp edges.

Variations

• Meyer Lemon: Swap in Meyer lemon zest and juice for a floral, slightly sweeter profile.
• Lemon-Blueberry: Scatter 1 cup fresh blueberries over the crust before adding the filling; bake as directed.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend for the crust; no other changes needed.

Storage & Make-Ahead

Store covered at room temperature up to 2 days or refrigerate up to 5 days. For longer storage, freeze tightly wrapped bars (with parchment between layers) up to 2 months; thaw overnight in the refrigerator. Dust with confectioners’ sugar and add fresh zest just before serving. You can bake the day before; chilling helps the custardy center set for tidy slices.

Nutrition (per serving)

Approximate for 1 of 16 squares: 320 calories; 17 g fat; 41 g carbohydrates; 31 g sugar; 4 g protein; 170 mg sodium.