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Love & Best Dishes: Lemon Lavender Gooey Butter Cake Recipe | Lemon Dessert Ideas
May 4, 2022
Lemon Lavender Gooey Butter Cake Recipe | Lemon Dessert Ideas - This Mother's Day dessert recipe with lavender is almost an upscale version of Paula Deen's ooey gooey butter cake recipe.
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Lemon Lavender Gooey Butter Cake Recipe: https://www.pauladeen.com/recipe/lemon-lavender-gooey-butter-cake/
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0:00
- Hey friends.
0:01
I hope y'all are doing really, really well today.
0:07
Myself, I've been kind of thinking about Mother's Day.
0:12
You know, the time just rolls
0:14
like you wouldn't believe doesn't it,
0:16
Teresa? - It does.
0:18
- Where does it go?
0:19
Did it go this fast when we were young?
0:21
- [Teresa] No.
0:22
- I don't think so.
0:23
I don't remember. - Especially
0:23
when we were in school.
0:24
- Oh, in school, the days were so long.
0:27
(laughs)
0:28
But anyway, having said that,
0:31
I kind of am thinking about Mother's Day now.
0:35
So I thought, well, I will share some recipes
0:37
with the family members of the mother
0:43
and maybe they can make your mother's day meal.
0:48
- [Teresa] Hint hint.
0:49
- Yeah.
0:50
So if you like this recipe, share it with whomever
0:55
you're going to designate to be your dessert maker.
0:58
And I think you'll like this one.
1:03
We're going back with our good old standby,
1:09
our gooey butter cakes.
1:11
But we are gonna dress this one up just a little bit.
1:17
If you like lavender,
1:19
if you like that little hint of lavender,
1:23
you will love this recipe.
1:25
So we're gonna start with the one box of cake mix.
1:32
Whoa, get out of there.
1:35
Any kind of cake mix, it doesn't matter who it's by.
1:39
But for this one we are using a yellow cake mix
1:43
because we want to keep the flavor of our cake simple,
1:48
so our lavender will be able to stand out.
1:52
All right, so we're gonna put in one egg
1:57
and we're putting in how much lavender is this?
2:00
- [Teresa] Two teaspoons.
2:01
- Two teaspoons.
2:03
And Teresa told me, and it smells so good, y'all.
2:07
And I asked Theresa, I said, now
2:09
where did you find that pulverized lavender?
2:14
And she said, well, I wound up having to order it off
2:17
- Amazon. - Amazon, yeah.
2:19
So I wish you could smell it.
2:21
Smell, Eddie, you like lavender, don't you?
2:25
- [Eddie] Yes, you know,
2:26
- my favorite is - From back in the day.
2:30
- [Eddie] Back in the day shortbread cookies,
2:31
with the lavender.
2:33
- [Teresa] I'm was gonna try to make those.
2:35
- Well, I think they would be delicious
2:37
but I remember Eddie saying
2:38
we have a friend here that has Back in the Day Bakery.
2:41
And I remember Eddie making the comment,
2:44
oh, I love her lavender cookies.
2:46
- [Teresa] You know, she makes them also into like a
2:49
sandwiched cookie with buttercream in the middle.
2:51
Oh my Lord. - Oh, like.
2:54
- [Teresa] Like a sandwich cookie with.
2:56
- Well now I can't think of the word, like a.
3:01
- [Eddie] Like a Whoopie pie.
3:02
- A Whoopie pie, thank you, Eddie.
3:05
It's a good thing he knows me so well,
3:07
he can finish my sentences for me.
3:09
(laughs)
3:10
- [Teresa] It is so good.
3:11
- All right, you know what?
3:12
I'm not gonna do that lavender with the beater.
3:17
Because I want to just stir in our lavender.
3:26
I don't wanna lose a bit of that lavender,
3:31
you know in my beaters, because it will get caught
3:34
and you'll lose some, so.
3:37
I'm just gonna stir that in.
3:41
What's wrong?
3:43
Oh, somebody cut it off.
3:46
Somebody had cut it off
3:50
at the main switch.
3:54
That york is so pretty and orange.
3:58
Oh, y'all I have missed my chickens.
4:02
But Eddie and I are making plans
4:07
we gonna get us a little old lean tooth Chicken coup
4:13
and we gonna get our chickens back,
4:15
which we're so excited over.
4:25
Okay.
4:27
And you remember this is a real stiff batter
4:31
because this is a crust to our gooey butter cake.
4:43
Okay, come on, sling off, but don't sling on me.
4:50
Am I slinging on you, Eddie?
4:52
- Nope. (laughs)
4:55
- I don't think it's gonna sling off.
4:58
So I'll just have to encourage it.
5:06
You know, I still love just the plain gooey butter cakes.
5:11
- [Teresa] This might be my new favorite,
5:12
'cause I love lavender, I'm like Eddie.
5:14
- Well, y'all gonna have
5:17
plenty of lavender gooey butter cakes in just a minute.
5:24
In goes our lavender.
5:30
And I'm just gonna work it in.
5:33
And then we gonna press this in
5:36
to the bottom of the 13 by nine by two pan.
5:40
And you know, if you want thicker
5:45
then you could use a nine by nine
5:48
I don't know if they make a 10 by 10 or not,
5:50
but that's if you just want
5:52
them thicker. - Nowadays
5:53
they make everything.
5:54
- And I'll tell you what else works good for 'em,
5:57
is a spring form pan, y'all.
6:00
Yeah.
6:05
And it makes 'em so easy to get out
6:07
and of course the presentation is very, very pretty.
6:14
All right, so this is lightly greased.
6:17
It doesn't take a bunch, y'all
6:21
because our crust has a stick of butter in it already.
6:26
So we just gonna press this out where it's completely even.
6:38
Looks like we got grass in there, doesn't it?
6:41
(laughs)
6:42
Like we got grass shavings.
6:58
Well maybe trying to scoot it up the sides
7:00
just a little bit.
7:05
Just a whee little bit.
7:21
- I'm gonna go ahead and. - Preheat that oven.
7:23
- [Teresa] That's right.
7:30
So you do put it up the sides a little bit.
7:32
- Yeah I said I'm yeah, yeah.
7:34
I'm gonna put it up just a little bit,
7:36
so it'll hold that cream.
7:40
I don't always do that, Teresa,
7:42
'cause usually I'm in a hurry.
7:44
- [Teresa] But I like what you mean
7:46
in order to hold the filling. - Yeah.
7:47
Kind of holds the filling.
7:51
- [Teresa] Well, back in the day
7:52
you had to make so many at one time
7:53
you wouldn't have. - Oh gosh,
7:55
I threw that stuff in there.
7:56
(laughs)
7:59
Oh I threw it in there.
8:00
- [Teresa] I lived off of them
8:01
when we were in the restaurant.
8:04
What a great thing to live off of.
8:05
- That and a fried chicken leg.
8:08
A handle sandwich.
8:11
Oh great time, (indistinct) that was so good.
8:13
That's all we had time to eat.
8:15
We didn't,
8:17
even though at three o'clock the restaurant,
8:20
I had to hold the restaurant and sit down
8:23
and have lunch together.
8:25
after we had served lunch to all our guests.
8:31
And you could always tell a new person,
8:34
'cause honey they couldn't get enough of that food.
8:39
I mean they would sit down and eat and eat and eat.
8:46
And then you could tell if they've been there a while.
8:50
I think I'm gonna grab me a sandwich somewhere.
8:53
(laughs)
8:55
I'll go to McDonald's.
8:58
Okay, so I've got that patted out really, really nice.
9:02
So in our next bowl
9:05
and you don't even have to clean your beaters
9:12
because it's all going in the same pot.
9:18
- [Teresa] Got you a bigger bowl.
9:19
I don't know if you need it. - Oh no, this is fine.
9:23
I could stand some new eyes.
9:26
(laughs)
9:26
There, okie dokey.
9:31
So I'm gonna start with a eight ounce bar of cream cheese.
9:48
And I'm gonna just beat it a little bit,
9:54
just get it a little softer.
9:57
(beater whirs)
10:04
It's good, Teresa.
10:09
- [Teresa] Paula, one of the questions said.
10:11
- Yeah.
10:13
- [Teresa] One of the questions we get a lot
10:15
is how do you know they're done
10:17
because you still want 'em to be gooey?
10:19
- You know, that is the,
10:24
that is where people have a great opportunity to overdo it.
10:30
Because when you shake that pan,
10:31
it should still be a little loose in the center
10:35
because after it cools,
10:37
you know, it's gonna harden back up,
10:40
but just don't overcook it.
10:44
Start watching it close, that last five minutes
10:48
and you should be good.
10:55
All right so now I'm gonna add two eggs.
11:02
The crust just takes one egg and the filling takes two.
11:11
Because that helps set the gooey filling.
11:16
(beater whirs)
11:24
Okay.
11:27
Putting that egg in first will keep me from eating it,
11:31
'because I don't like the thought of eating raw eggs.
11:35
So that works out good.
11:37
(laughs)
11:47
- [Teresa] Look how pretty those yolks are,
11:48
I mean the color is just beautiful.
11:53
- Beautiful, bright orange.
12:01
Yeah, I can't hardly wait to get our chickens back.
12:05
I can't hardly wait.
12:07
All right, we've got our two eggs
12:09
with a eight ounce package of cream cheese.
12:11
Now I'm gonna add one pound of powdered sugar.
12:27
Okay?
12:28
And then we're gonna add our butter
12:32
and we're gonna add our lemon juice
12:34
because remember this is a lemon lavender.
12:41
So we've got to bring in that lemon flavor to it.
12:50
You know, the grocery stores makes a lemon cake mix,
12:59
but I have tried it
13:01
and to me it tastes very, very artificial.
13:05
So I don't know, maybe they've changed their recipe for it
13:09
but I just found that it was too artificially tasting.
13:15
So if you want lemon, I would suggest doing it
13:20
just like I'm gonna do by adding the lemon juice
13:23
and the zest.
13:28
Look at that, how pretty that is.
13:32
Beautiful.
13:34
All right.
13:36
Now I'm gonna add the juice of two lemons.
13:46
Just beat that in.
13:51
So these are gonna be nice and tart.
14:02
That makes me wanna make a lemon meringue pie.
14:06
You remember that lemon meringue pie, Eddie
14:08
that I'll make once in a while with that
14:10
Swiss meringue? - Yes, yes.
14:12
- Lord have mercy.
14:15
That thing will make you talk back to your mama.
14:27
You'll want to make sure that you go around your bowl,
14:31
scraping everything back down in here.
14:37
So it'll all get mixed up real good.
14:42
And I'm gonna stir in our lemon zest
14:45
because like I was talking about earlier,
14:49
the zest will get caught up in your beaters
14:51
and you'll lose some of it and I don't like losing my zest.
14:59
All right, now I'm gonna add our stick of melted butter.
15:04
All right, now I'm gonna add my vanilla.
15:09
You know what?
15:10
I'm gonna have to shut this thing off.
15:13
The sugar in the vanilla, you know,
15:16
kind of makes those tops kind of sticky.
15:23
Teaspoon full.
15:26
We're almost there, kids.
15:34
(beaters whir loudly)
15:45
That looks just like lemon pie.
15:51
All right.
15:54
And last, this is the zest from two large lemons.
16:01
Watch it (indistinct) go in our mix.
16:12
That's what happened that day I dropped that
16:15
little glass ramekin in the cake at Oprah's.
16:19
It's slick.
16:21
(laughs)
16:25
Okie dokey.
16:28
And I do love the zest in there.
16:34
Okay, so that is it.
16:36
Now we're just gonna pour this on top of our crust.
16:39
And I'll make it come down a little bit
16:43
with that crust.
16:49
Go, Teresa, you can have everything I got.
16:51
- [Teresa] I hate that but I like to keep it
16:53
(indistinct). - No.
16:54
- [Teresa] So people can to see what you're doing.
16:56
- That's exactly right.
16:59
No, you are perfect.
17:03
Theresa was just telling me we've been together 19 years
17:07
and I still love her.
17:08
(laughs)
17:10
- Ooh, that's a job too.
17:12
(laughs)
17:13
- I ain't heard her say well,
17:14
I loved you back. - Of course, I love you.
17:17
Oh my gosh. (laughs)
17:18
- I didn't hear her say that, did y'all?
17:20
(laughs) - Of course I do,
17:22
oh my Lord.
17:23
It's like family. - I know, it truly is.
17:28
All right.
17:31
This is a thinner batter because of the lemon juice.
17:36
You know we don't usually put any liquid in it
17:41
besides the butter.
17:45
- [Teresa] Is that gonna affect anything?
17:47
- No.
17:51
Might affect me eating more of it.
17:53
(laughs)
17:54
Thinking it's too thin.
17:59
Look at that, that's just beautiful.
18:05
- The oven's ready. - And we're gonna get
18:06
every bite of it out.
18:11
All right so Teresa, - Yes, ma'am.
18:15
- this may be ready in 40 minutes, maybe 45.
18:19
- [Teresa] Okay, well we're gonna put it at 35
18:21
and start looking.
18:22
- Yeah.
18:23
And maybe we can shoot inside the oven
18:29
when I think it's ready and I can jostle it
18:31
and kind of show people, you know what it should look like.
18:35
- Absolutely. - Because
18:36
that is the biggest mistake.
18:38
- [Teresa] And we get that question
18:40
all the time. - Is over cook it.
18:40
And with it being called gooey butter cake, you know
18:44
people tend to think, well a cake is not supposed to jiggle,
18:52
but this really should be called.
18:57
- Gooey. - Gooey butter cake squares.
19:01
Rather than cake. - Well it's heavy,
19:02
so I'm gonna get it for you.
19:02
(laughs)
19:03
Okay.
19:04
So we'll come looking at you in like 40 minutes,
19:08
35 or 40 minutes.
19:11
We're getting closer, y'all
19:14
but because of the extra liquid in it
19:18
it's a little thinner, you can see that,
19:20
that's still, I'm gonna run that for about 10 more minutes
19:25
and then we'll take another peak at it.
19:28
But we're sure gonna try not to overcook it.
19:33
You twisting your butt, not the pan.
19:36
- [Teresa] I know, but you're supposed to talk.
19:37
(laughs)
19:40
There it is. - You're shaking
19:41
your little hiney.
19:45
Yeah, that's what you doing.
19:47
See that? - Jiggle, jiggle, jiggle.
19:49
- [Paula] Hold your arms straight,
19:51
and I'll do the jiggling for you, how about that?
19:53
- [Teresa] There we go.
19:54
- So that's what it should look like, y'all
19:56
And when it cools it'll stay together, I promise.
20:01
Now how long did we wind up cooking that?
20:03
- This was actually for 45 minutes.
20:06
- It was.
20:07
Because, here I'll get the oven door for you.
20:11
- Thank you.
20:16
- Because we put it back on,
20:18
what'd you start it at, Teresa?
20:20
- I started it at 35. - 35,
20:22
- And then we checked it. - then we added
20:23
10 more minutes, so 45 minutes.
20:26
- Which is what the recipe says.
20:27
- Yes.
20:29
Our lavender lemon gooey butter cakes are ready
20:35
and 45 minutes was the magic number for this one.
20:41
Now that's without knowing how your oven runs,
20:46
that would be up to you.
20:47
But 45 minutes was perfect in mine.
20:51
And you saw the little jiggle
20:54
the little wiggle jiggle it did?
20:58
And the more this cools, the easier it's gonna slice.
21:11
Oh my gosh, Eddie.
21:13
And it's so rich that you don't need, you know,
21:20
a huge piece.
21:24
- [Eddie] I know that piece that we've got
21:26
down in Panama City,
21:29
I think I ate off that for like two days.
21:32
- You did. - Just a little at a time.
21:35
- I pinched a little bit off,
21:39
but by time I got to it, it's a little old.
21:45
All right so do y'all see what that looks like?
21:50
See how it's gooey looking?
21:56
It's a perfect goo.
22:01
And I just happen to have
22:04
a little bit of fresh whipped cream.
22:09
So look at that.
22:13
Look at that, Teresa.
22:15
Poor baby, now, when you gonna be able to eat sweets again?
22:18
- [Teresa] 12:01 Sunday morning.
22:21
- Are you stay up Saturday night
22:23
'til 12:01? - Probably not, but I may.
22:26
- Well, I wish you could take a bite of this with me.
22:32
- [Teresa] I might have to make my own.
22:34
- Well, you know what?
22:35
This will still be good 'til Sunday night, so.
22:38
- Sunday morning. - Sunday morning.
22:45
I'm going need that, Teresa.
22:47
I'm gonna need that, that's why I left it out.
22:50
'Cause I'm doing a cooking show, do you know it?
22:53
- I didn't know that. (laughs)
22:59
Can you taste the lavender?
23:01
- I was gonna say the lavender is very faint.
23:05
I really am more ready for Eddie to taste it rather than me
23:11
because he is such a big fan of lavender.
23:14
- [Teresa] Why don't you hand me that thing.
23:16
- Okay. - And you go right on over
23:17
and taste it.
23:18
- Yeah, let me. - Too bad.
23:23
- [Paula] Let me get him a fork.
23:25
- [Teresa] Come on Eddie.
23:27
- 'Cuz you can taste the lemon.
23:30
- I think.
23:33
- What? - The.
23:35
- You can't eat some of these?
23:36
- Oh yeah, I can eat some of that.
23:37
- [Teresa] The whipped cream might also be taking a little.
23:38
- I got you a clean fork.
23:42
- I think I could eat just the base.
23:45
It looked like it was gonna be a cookie and some.
23:50
- Here.
23:52
Let me cut it for you.
23:54
- Yeah.
23:55
The lemon really takes over. - Micheal and I love this.
23:58
Yeah, it kind of does, doesn't it?
24:01
- [Teresa] So would you add more lavender or cut out?
24:03
- No I would say. - Lemon?
24:05
- Omit. - Yeah, yeah.
24:08
Or maybe do just. - One lemon.
24:11
- Or just the maybe grate some lemon rind.
24:17
- [Teresa] So just the zest, we did put zest in there.
24:19
So it has zest and juice. - Yeah, it's got the gest.
24:22
- Gest. - Look,
24:24
I sound like Aunt Peggy. - The gest.
24:26
- She said you've got the gest of it right, Paula?
24:30
Or no, no.
24:31
I was cooking one day and she said
24:35
do you want me to gest that?
24:39
God love her.
24:42
She's a hoot and a half.
24:44
- [Teresa] So I'm gonna adjust the recipe just as an FYI.
24:48
And put just the zest in there and not the lemon, agreement?
24:53
- Yeah.
24:54
Or if you really want lavender, just do the lavender.
24:58
- Just do lavender, eat up, Eddie.
25:00
- Actually, you know what? - What?
25:02
- I could taste it now.
25:03
It's an after taste, yeah. - Oh, okay.
25:05
(laughs)
25:07
- Took a second.
25:08
- His tongue.
25:11
Yeah, I'm tasting it, I'm really tasting it.
25:14
- Yeah. - So.
25:15
- Yeah, so it's a two for one.
25:17
You get the lemon first and then the rind.
25:19
- I would probably recommend that y'all
25:22
go right by the recipe the first time.
25:25
And then you decide
25:27
and then do it the way your tongue wants you to do it
25:31
the second time.
25:33
Eat up, Eddie, 'cause I don't want to have to do this.
25:36
I've sacrificed enough, man. - I'm gonna take it.
25:39
(laughs)
25:43
- It's a wonder my eyes are not brown.
25:47
(laughs)
25:48
Y'all know I'm talking about?
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