Almond Lavender Cake
Total TimePrep: 20 min. Bake: 55 min. + cooling
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 found lavender in bulk at Whole Foods. What a fun change of pace! This cake took second place in a local pound cake contest.
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I really just have a question. Could this be made using lavender oil instead of flowers?