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This eye-catching, moist cake has a terrific buttery texture and a lovely lavender flavor. It's a top-notch example of a great lavender recipe. —Lillian K. Julow, Gainesville, Florida
Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Nutritional Facts 1 slice equals 493 calories, 23 g fat (13 g saturated fat), 126 mg cholesterol, 291 mg sodium, 65 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Almond Lavender Cake in Taste of Home August/September 2008, p34
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Reviewed on Apr. 20, 2011 by ckarenfriend
I really just have a question. Could this be made using lavender oil instead of flowers?
Reviewed on Mar. 22, 2011 by Sunshineandlucy
This cake was moist and the lavender didn't overwhelm the flavor. just a hint. I can't wait for my friends to try it. Texture was perfect
Reviewed on Apr. 28, 2010 by autumvaught
I have made this cake a couple of times now and it is always a hit! It has a very light floral flavor, but not over powering. It is hard to find lavender in stores, so last year I dried some that I picked from my father-in-laws garden. It turned out wonderful! This is the perfect cake for spring and stands out from the usual spring desserts!
Reviewed on Apr. 24, 2010 by autumvaught
I made this for my grandmothers birthday. It was a big hit. It has a very refreshing flavor. You can really taste the lavendar when you breathe in. It's wonderful for spring and summer! I love this cake!
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