Gooey Butter Cake with Lavender and Lemon Zest
A tender yellow cake crust holds a dense, custardy topping scented with lemon and dried lavender.
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Cooking tools:
- Hand mixer
- Microplane
- Mortar and pestle
- Cooling rack
- Baking pan
- Oven
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
Ingredients
- 1 box yellow cake mix (15.25 ounces)
- 1/2 cup unsalted butter, melted
- 2 large eggs, divided
- 1 tablespoon lemon zest, finely grated, divided
- 8 ounces cream cheese, softened
- 1 teaspoon dried culinary lavender buds, finely crushed
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, divided
- 1/4 teaspoon salt
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