On a recent trip to St. Louis we stopped by one of our “must visit” sites, Gooey Louie, home of the famous St. Louis gooey butter cake. Brittany, who is an avid lover of gooey butter cake, was adamant about her displeasure with the lack of a gluten free gooey butter cake. Since I had picked up some fresh raspberries at Soulard Farmer’s Market and needed something to do with them, I decided to appease her with this raspberry lemon gooey butter cake recipe. With seven ingredients it is a snap to make and tastes so good.
Raspberry Lemon Gooey Butter Cake Recipe
I used fresh raspberries and lemon juice for the cake, but you can substitute bottled lemon juice and frozen raspberries. If you use frozen raspberries, be sure to drain them and pat them dry or they will make the cake mushy. No one likes mushy cake! I wanted a gluten free version so I used a gluten free cake mix. If you don’t need gluten free, use a regular cake mix instead. Tip: It’s important when you mix the ingredients to not over mix. You want the dough to be crumbly, not sticky.
While these bars taste good the way I prepared them, the next time I make the bars I plan to add almond extract. This will give the bars an extra flavor kick.
Printable Recipe
- 1 package (18.25 ounce) yellow cake mix (gluten-free or traditional)
- 1 egg
- 1 (14 ounces) can sweetened condensed milk
- 8 ounces fresh raspberries, washed and dried
- 1/2 cup (4 ounces) fresh lemon juice
- 1 teaspoon almond extract (optional)
- 6 Tablespoons butter softened
- 1/4 (2 ounces) cup sour cream
- Mix cake mix, egg, butter and sour cream together until the mixture is crumbly. Spread 1/2 of the mixture on the bottom of a greased 9 X 13 inches pan. Pat down to make sure the mixture covers the bottom of the pan. Bake in a 350-degree oven for 8 minutes or until mixture is light brown.
- While cake mixture is baking, mix together the sweetened condensed milk, lemon juice and almond extract (if using) until mixture is thickened. Set aside.
- When cake mixture is removed from the oven, spread the sweetened condensed milk mixture evenly over the top of the cake. Top with raspberries spread evenly across the cake.
- Sprinkle the remaining cake crumb mixture across the top of the bars. Return to the oven for approximately 8 more minutes or until the top mixture is light brown. Allow the bars to cool and cut into squares.
I think these bars are best served warm, but I’ve had no complaints from family members who have eaten them at room temperature. If you prefer them warm, just wrap the bar in a paper towel and microwave for a few seconds.
Pingback: Ingredients You Need To Stock A Gluten Free Kitchen Pantry
Delicious! I could eat a whole tray of that lemon-raspberry butter cake! Thanks for sharing the recipe. I will make this on the weekend. I hope mine turns out to be as perfect as yours.
That looks fantastic. I have been having a sweet tooth tonight, that would hit the spot, I wish I could reach through the monitor and have a slice.
Anything lemon, and l’m in. Raspberries and lemons make a delightful combination in any kind of dessert, l love the sound of gooey cake, a real treat for those days when you crave something yummy.
this bar reminds me of all the summer-fruity flavor and the color is so gorgeous too. I can totally see them in a summer party or get together.
I’ve been craving a fruit filled bar all week and can’t wait to make these next! Anything that’s lemon with fresh fruit is a plus in my book!
Raspberries are one of my favorite berries this is a lovely dessert and the combination such a classic. Wish I had one now =)
My mouth is watering just looking at it. Yum! Love the added lemon.
Looks very bright and delicious! Lemon gives very good flavor in dessert:)
Yu had me at gooey! These raspberry lemon gooey cake bas look so good! I know my family would love these, as would I!
This cake looks amazing! I would love to make this at home!
This looks like a great recipe, I love Raspberry. I may switch it up for strawberries? I am thinking about taking kids strawberry picking so going to try to do some switch ups to recipes with strawberries, wonder if it would hold the same good flavor?
I think strawberries would work just as well!
Lemon and Raspberry.. now there’s a combination you can’t resist – Love the sound of butter cake. Sound like my kinda treat. Yum.
It’s not that difficult to make and I love that it’s gooey! It’s the kind of consistency that I enjoy, without a doubt. I’m keeping this recipe, thanks!
That looks amazing and it would be nice to make it for the kids. It’s also a treat you’d like to have when you’re sipping your favorite cup of tea!
Yummy! This looks like something I would love to dig my teeth into.
I love using raspberries in recipes and these sound good! I think adding the almond extract next time should be a nice boost in flavor!
That looks so good. I would make that for my husband over the weekend. He loves raspberries.
Oh my. Everything about this cake is desirable! Good tip on draining the frozen berries – most of the year fresh berries are unavailable to me.
Oh my goodness, my mouth is watering just looking at the photos! What a delicious summer dessert!
Ooey, gooey is the best. I love the flavor combination of raspberry and lemon….oh, and butter…..yum!
Now this sounds utterly delicious, I can just imagine it being the perfect afternoon snack with a cup of tea.
Om nom nom nom. Yep. I think that pretty much covers every conceivable point that I could make on this. Just a whole lot of om nom nom nom.
Ahhh! I must have these! You had me at gooey butter. Om nom nom.
Lemon and raspberry? Yes please. This looks so delicious!
This is right up my alley as far as desserts go! It sounds really tasty!!