This eye-catching, moist lavender cake has a terrific buttery texture and a lovely flavor. It's a top-notch example of a great lavender recipe. —Lillian K. Julow, Gainesville, Florida
Almond Lavender Cake
Almond Lavender Cake
Prep Time
20 min
Cook Time
55 min
Yield
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 large eggs
- 2 teaspoons vanilla extract
- 1 cup 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
Directions
- Preheat oven to 350°. 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 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.
Nutrition Facts
1 slice: 493 calories, 23g fat (13g saturated fat), 126mg cholesterol, 291mg sodium, 65g carbohydrate (44g sugars, 1g fiber), 7g protein.
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