Lemon Lavender Gooey Butter Cake

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Lemon Lavender Gooey Butter Cake Lemon Lavender Gooey Butter Cake Recipe Courtesy of

54321 Based on 7 Reviews

Servings: 6 to 8
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

Cake:
1 (18 1/4 oz.) package yellow cake mix

1 egg

8 tablespoons (1 stick) butter, melted
2 teaspoons pulverized culinary lavender

Filling:

1 (8 oz.) package cream cheese, softened 

2 eggs 

2 large lemons, juice and zest
1 teaspoon vanilla 

8 tablespoons (1 stick) butter, melted 

1 (16 oz.) box powdered sugar

Directions

Preheat oven to 350º F.

Combine the cake mix, egg, butter and lavender and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth. Add the eggs, lemon juice, lemon zest, vanilla, and butter and beat together. Add the powdered sugar and mix well. Spread mixture over the cake batter and bake until lightly browned on top and set but still jiggly, about 45 minutes. Make sure not to over bake as the center should be a little gooey.

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Reader Comments:

54321

Yum,Yum,Yum this stuff is great, I didn't taste the lavender at all, but I did feel the pounds piling on as I reached for the second or maybe the third piece. Smile

By Ann on December 27, 2012

54321

wanda - You can find culinary lavender at Williams Sonoma or online. Just make sure you are buying CULINARY lavender. I pulverized it myself at home...with a hammer. No kidding. LOL. I put the lavender in a ziplock baggie and hammered at it with a hammer wink

By Lisa on August 31, 2012

54321

Gosh, all these recipes look great, but I have a question. I don't know what, pulverized culinary lavender is, or where to find it.

By wanda on March 05, 2012

54321

This will be my next gooey butter cake project but I have one question...Do I use dried lavender or fresh? I just need to know whether to shop the grocery store or health food store. Thanks

By Angela J. on November 30, 2011

54321

Thank you, thank you Paula. I've been making your Ooey Gooey Butter Cakes for years ever since I found it in one of your cookbooks and like you have experimented with different flavors having my friends challenge me with a flavor they like to be made into the OGBC. I have a secret ingredient in my cabinet that I sneak into my stews, pot roasts, soups and steak rubs and have been trying to figure out how to put it into the OGBC - I didn't think about pulverizing my lavender. I can't wait to try it. You are very right about the health conscious friends they have a very hard time turning these cakes down, complaining they can feel the pounds piling on and their arteries clogging as they reach for a second piece or wrap one up to take home for later.

By Paula Bankester on October 15, 2011

54321

GOULASH! Y'all.

By Anonymous on September 25, 2011

54321

DELICIOUS! Though, to be honest, the lavender isn't a necessary ingredient. I couln't taste it at all. Still, this cake tastes like lemon bars...only better. I will definitely be making this again!

By Lisa on September 02, 2011

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