Almond Lavender Cake Recipe

 Almond Lavender Cake Recipe Almond Lavender Cake Recipe photo by Taste of Home Rating 5

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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
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Almond Lavender Cake Recipe
  • Prep: 20 min. Bake: 55 min. + cooling
  • Yield: 12 Servings
    •
20 55 75

Ingredients

  • 2 cups sugar, divided
  • 1/2 cup slivered almonds
  • 1 tablespoon plus 1 teaspoon dried lavender flowers, divided
  • 1 cup butter, softened
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup (8 ounces) sour cream
  • 1/4 cup half-and-half cream
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons boiling water
  • 3/4 cup confectioners' sugar
  • Additional dried lavender flowers, optional

Directions

  • Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
  • In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
  • Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired. Yield: 12 servings.

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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Reviews for Almond Lavender Cake

Almond Lavender Cake Recipe

Almond Lavender Cake

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(1-5) of 5 reviews

Reviewed on Aug. 10, 2012 by Kimberly Hines

I found lavender in bulk at Whole Foods. What a fun change of pace! This cake took second place in a local pound cake contest.

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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