Paula Deen Lemon Lavender Gooey Butter Cake

Paula Deen lemon lavender gooey butter cake takes 1 hour and yellow cake mix, cream cheese and fresh lemon to make a buttery, soft-centered dessert bar. Try this easy Southern dessert for your next potluck, church supper or holiday table, since it's a simple 13x9 pan recipe that feeds a crowd.

Pull the cake while the center still jiggles, because the gooey middle is the whole point of this dessert. Bake it until firm and you end up with a dry, plain lemon cake instead.

Pulverizing the cooking lavender before it goes into the crust spreads a soft floral note through every bite instead of leaving woody bits. Fresh lemon juice and zest in the cream cheese layer then keep that floral flavor from tasting like soap.

Paula Deen Lemon Lavender Gooey Butter Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

340

kcal

A pressed cake mix crust holds a tangy lemon cream cheese layer that sets on top and stays soft underneath. Once it cools, the edges turn lightly golden and chewy while the center slices into creamy squares.

Ingredients

• 1 (18 1/4 oz) package yellow cake mix
  

• 1 egg
  

• 2 sticks melted, divided Butter
  

• 2 teaspoons pulverized culinary lavender
  

• 1 (8 oz) package softened cream cheese
  

• 2 eggs
  

• 2 large juice and zest lemons
  

• 1 teaspoon vanilla
  

• 1 (16 oz) box powdered sugar
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then lightly grease a 13 by 9-inch baking pan so the crust lifts out cleanly later.
• Mix the crust: Combine 1 package yellow cake mix, 1 egg, 1 stick melted butter and 2 teaspoons pulverized cooking lavender in a bowl. Mix well with an electric mixer until it forms a thick dough.
• Press the crust: Pat the dough into the bottom of the greased pan in an even layer. Press it all the way to the corners so the edges bake evenly.
• Beat the filling: Beat 1 package softened cream cheese in a large bowl until smooth. Then add 2 eggs, the juice and zest of 2 large lemons, 1 teaspoon vanilla and 1 stick melted butter and beat until combined.
• Add the sugar: Add 1 box powdered sugar to the bowl and mix well. Keep going until the filling is smooth with no dry streaks.
• Layer and bake: Spread the filling evenly over the crust in the pan. Bake for about 45 minutes, until the top is lightly browned and set but still jiggly in the center.
• Cool and slice: Let the cake cool in the pan so the center can firm up as it rests. Then cut it into squares and dust with a little powdered sugar if you like.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Microplane zester grater, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Where do I find cooking lavender?

Look for it in the spice aisle, a specialty grocery or online, and make sure the label says cooking. Lavender sold for crafts or potpourri can carry sprays you don't want in food.

How do I pulverize the lavender?

Grind the dried buds in a spice grinder or with a mortar and pestle until they look like coarse sand. If you only have a knife, chop them as finely as you can, since big pieces taste bitter.

How do I know the cake is done without overbaking it?

Look for a lightly browned top and edges that are set while the center still jiggles when you nudge the pan. It firms up as it cools, so pulling it at that point keeps the middle gooey.

Can I make gooey butter cake ahead of time?

Yes, bake it a day ahead and let it cool completely before covering the pan. Since the filling is made with cream cheese, keep it in the fridge and let it sit out for a bit before serving.

Can I leave out the lavender?

You can, and the cake will taste like a classic lemon gooey butter cake. The lavender is only a mild floral note, so the crust and lemon filling work fine without it.