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Almond Lavender Cake Recipe

Almond Lavender Cake Recipe

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 YIELD: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


  • 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.

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

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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."

Reviewed Apr. 20, 2011

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

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"

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!"

Reviewed Apr. 24, 2010

"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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