Thursday, January 19, 2012

Lavender Cake

Today I thought I might share one of my favorite recipes. For those of you who have never tried lavender on your tastebuds it might sound a bit strange but give it a go when you are feeling brave and in need of something a little different. I was uncertain about it myself until that first bite melted in my mouth....mmmmm....& the smell! Now I will add this one thing before I give the recipe, be prepared for a variety of reactions from all who are willing to sample the goods. My hubby, who I expected to turn up his nose, liked it. My daughter's loved it {no surprise there}. My mother liked it, as expected. My dad, who eats and likes just about anything and everything nearly gagged and claimed it tasted like "dirty dish soap". Don't know exactly when or where he had that culinary experience {maybe as a naughty child!}. And all of my faithful knit night girls gave it a thumbs up. So ~ without further ado ~ I give you:


3/4 c. Butter, softened                                     
3/4 c. Sugar
3 Large Eggs, beaten
1 1/2 c. Self~Rising Flour
1t. Pure Vanilla
2T. Milk
1T. Lavender Buds* {fresh or dried}

Cream the butter & sugar until fluffy. Add eggs one at a time. Fold in flour, lavender buds, vanilla & milk. Pour into two 8" greased & floured pans or one prepared bundt pan {or these are gorgeous as individual fairy cakes!}.
Bake at 350 degrees for about 1 hour for the bundt and a little less for the 8" pans. And, of course, watch those fairy cakes more closesly! When finished, cool for 5~8 minutes on wire racks then turn out. Sometimes a bundt takes a wee bit longer.


1/2 c. Powdered Sugar
1/2 t. Water or Cream {Yum~yum!}
1/4t. Lemon Zest or a drop of Lemon Extract
1/2t. Lavender Buds ~ for pretty sprinkles on top! {or you can mix in if you like}

Drizzle over cooled cake. If one recipe doesn't seem like enough I sometimes double the drizzle!

Or you can opt for a good old ~ fashioned buttercream frosting like the one I made to frost the little square fairy cake I have pictured here. Which is made up of:

2Lbs. Powdered Sugar {that's the whole bag}
1 Stick Sweet Unsalted Butter
1t. Pure Vanilla {substitute 1/2~1t. lavender extract* for this recipe if you like or stick with the lemon}
Splash of Milk or Cream if needed for desired consistency {I like mine a bit thick}

*If you don't either grow your own lavender or have a place nearby to purchase quality, organic culinary lavender and lavender extract you can google the site I order mine from called Lavender Wind Farm. They are in the state of Washington and have excellant products, prices and are very prompt and easy to do business with. Their lavender soaps are wonderful as well.  Happy Baking!


  1. It looks yummy! I have to tell you tho' I've only had lavender 2 times. One in a cookie, which I wasn't fond of and the other as lavender tea which i did like (unsweetened). I'm guessing I'm not liking lavender in anything sweet. But, then again, if you had so many that did like it, maybe its worth giving it a go again hmmm.

  2. I also have a recipe for lavender shortbread cookies that I love. I will post it soon. It will really surprise you!


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