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

Almond Lavender Cake Recipe

Read Reviews (6)
4.88 6
Publisher Photo
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

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 King Arthur Unbleached 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.

Directions

  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

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.

Reviews for Almond Lavender Cake(6)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 7, 2013

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

MY REVIEW
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.

MY REVIEW
Reviewed Apr. 20, 2011

I really just have a question. Could this be made using lavender oil instead of flowers?

MY REVIEW
Reviewed Mar. 22, 2011

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

MY REVIEW
Reviewed Apr. 28, 2010

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!

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