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Lemon Chess Gooey Butter Cake Recipe

Lemon Chess Gooey Butter Cake

Recipe courtesy of Ann Byrn's The Cake Mix Doctor (Workman, 2000)

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on August 13, 2011

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    I made this for a co-workers birthday. It got amazing reviews. Everyone loved it. Very easy to make. Only thing I did differently would be not to measure out the lemon juice and lemon zest. I just used all the zest and juice from two large lemons. It has just right amount of tang to cut down on the sweetness!

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  • on May 08, 2010

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    I have made this cake a couple times and its ALWAYS so delicious! The crust is by far the best. I however recommend cutting some of the sugar out....it would be way to sweet with the full amount.

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  • on April 20, 2010

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    Headline says it all.... I love this recipe!

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  • on April 01, 2010

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    This recipe as is is NOT great. I made t again using one similar to Paula Dean's. All you need for the top layer is: the 2 lemons, 8 ounces cream cheese, 2 eggs, and 2 cups confectioner's sugar. LEAVE OUT the stick of butter, cornmeal, and extra 1 3/4 cup sugar. Bake at 350 for 40 minutes. DELICIOUS! Tastes like cheesecake with a chewy cookie crust. YUM.

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  • on January 01, 2008

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    I can't eat wheat, so I can't tell you personally how it tasted, but I can tell you that my daughter-in-law, my daughter, my sons, and husband all love the lemon butter cake. I make the recipe as printed, except that I don't add the cornmeal, and I use slightly more than 1/3 cup of lemon juice. I don't follow most recipes exactly, I make them the way my family likes them, and they like lemon recipes to
    be tart, but not mouth puckering tart. I make all the gooey butter cakes, but this and the pumpkin are the clear winners in my family. This recipe is rich, easy, and will win you endless accolades. They are rich, so you might want to take a smaller slice if you can!

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  • on June 09, 2005

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    I used juice from a can of mandaran oranges instead of lemon and orange peel. I will definitely be trying the chocolate version of this.

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  • on July 09, 2004

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    While Paula Dean's double chocolate version of this cake is the hands-down favorite in our household, this is very, very good. The recipe went home with everyone at our luncheon today. When I make it again, I'm going to add more zest or juice to make it just a touch more tart.

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