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.
- 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
- ½ cup (4 ounces) fresh lemon juice
- 1 teaspoon almond extract (optional)
- 6 Tablespoons butter softened
- ¼ (2 ounces) cup sour cream
- Mix cake mix, egg, butter and sour cream together until the mixture is crumbly. Spread ½ 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.