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Almond Lavender Cake

 Almond Lavender Cake
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
12 ServingsPrep: 20 min. Bake: 55 min. + cooling


  • 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 McCormick® Pure 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


  • 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

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Almond Lavender Cake (continued)

Directions (continued)

  • 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.
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.