- 2 cups sugar, divided
- 1/2 cup slivered almonds
- 1 tablespoon plus 1 teaspoon dried lavender flowers, divided
- 1 cup butter, softened
- 4 Nellie’s Free Range 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
- 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 in 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.
Reviews forAlmond Lavender Cake
"I made this for a work pot luck, and it was a hit!! I loved that the lavender wasn't overpowering, it was just a lovely floral hint in a moist pound cake. I will definitely make this again"
"Baked this lovely caked for Easter family gathering. Delish! The amount of Lavender is perfect for this cake recipe, one must be careful when adding Lavender to baked goods, since Lavender can overpower easily and present a soap flavor."
"Made cupcakes. I took the sugar down and did not do the glaze at all, then frosted with 7 minute frosting (egg white and sugar water) which was infused with lavender, and sprinkled the top with a mixture of purple sugar and lavender which I wizzed in the blender for a good minute. It was perfect. As the recipe is written it is way to sweet, and the lavender does not pop. The body of the cake however is fantastic."
"Moist cake, but I thought the lavender flavor was very strong and overpowered."
"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!"
"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."
"I fed this to a room of extremely skeptical martial artists and they devoured it all!"
"I really just have a question. Could this be made using lavender oil instead of flowers?"
"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"