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

Almond Lavender Cake Recipe

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4.5 9
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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
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 12 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Almond Lavender Cake in Taste of Home August/September 2008, p34

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Reviewed May. 9, 2015

"Moist Cake, but I thought the lavender flavor was very strong and overpowered."

Reviewed Sep. 4, 2014

"Loved this cake, it was a big hit! The lavender flavor was very nice and not too overpowering. I lessened the total sugar called for to 1 1/2 cup in favor of my diabetic father and it was great. Am going to print out a copy and give it to our neighbor who loved it too.

P.S. I found my jar of lavender in the food section of Marshalls!"

Reviewed Jul. 21, 2014

"I am a bit disappointed by the recipe. It was a very moist cake, but other than that it was way too sweet and I couldn't notice the lavender flavor."

Reviewed Jul. 7, 2013

"I fed this to a room of extremely skeptical martial artists and they devoured it all!"

Reviewed Aug. 10, 2012

"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."

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