Best Lavender Cake Recipes

LEMON LAVENDER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
• Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
• Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
• Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
• Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.

ALMOND LAVENDER CAKE

Steps:

• 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.

LAVENDER POUND CAKE

Steps:

• Heat oven to 350°F Grease and flour two 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pans.
• Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup sugar with the lavender in a food processor until lavender is ground.
• In large bowl, beat butter, lavender-flavoured sugar, remaining 1 1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at the time. In a small bowl combine sour cream and milk. On a low speed, alternately, beat in flour mixture with sour cream mixture, beginning and ending with the flour. Divide between pans.
• Bake at 350 F for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remouve cakes from pans and let cool completely.
• DRIZZLE:.
• Microwave water and lavender for 30 seconds on HIGH power. Let stip for 5 minutes. Strain out lavender flowers and discard.
• Once cake is cool, whisk lavender water and the confectioner sugar. Drizzle over both loaves. Slice and serve.

LEMON POLENTA CAKE WITH LAVENDER SYRUP AND RASPBERRIES

Steps:

• Heat oven to 180 C or 360 F or Gas mark 4.
• Sift the polenta, flour, baking powder & salt into a bowl.
• Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
• Beat the eggs and egg whites with half the sugar until thick and creamy.
• Fold in the dry ingredients.
• Pour the batter into a greased & lined 2 pint loaf tin.
• Bake for 40-45 minutes or until set & a skewer comes out clean.
• Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
• Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
• Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later.
• TO SERVE:.
• Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
• The normal portions I use are 2 thin slices on each plate, overlapped for effect and then a drizzle of syrup around the slices with raspberries scattered over the top and a rounded tablespoon of creme fraiche to one side.

LAVENDER POUND CAKE II

Steps:

• Preheat oven to 350 degrees.
• Grease bundt pan. Cream butter and sugar gradually until fluffy.
• Add flour slowly to creamed mixture. Blend well.
• Add lavender. Then add eggs one at a time until well mixed.
• Pour into prepared pan and bake for 30 minutes.
• Cover top with aluminum foil and bake another 30 minutes or until golden and a toothpick inserted in cake comes out clean.
• Cool in pan for 10 minutes then remove from bundt pan and cool on wire rack. Once cooled, invert bundt pan onto serving platter or cake pan. Garnish with fresh lavender stems if desired.
• I like to serve this pound cake with real vanilla ice cream!
• * NOTE: I tested using 3 tablespoons of lavender one time in this recipe and I wouldn't recommend it.

LAVENDER POUND CAKE

Steps:

• Shift together flour and baking powder, set aside.
• In a large bowl cream butter, add lavender, sugar and lemon zest. Continue beating until light in colour and texture.
• Add eggs, one at a time, beating througly after each one.
• Add half of the flour, mix, add milk.
• Fold in the remaining flour, transfer the mixture into a greased and lined 8x4x2 1/2 pan.
• Bake at 325 F for 1 hour, cool on wire rack.

ROASTED NECTARINE CUSTARD CAKE, NECTARINE CARPACCIO, LAVENDER HONEY BRULEE AND CITRUS CRACKER DOUGH ROUNDS

Steps:

• Nectarine Custard Cake: Preheat oven to 325 degrees F.
• Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note)
• Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours.
• Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator.
• Citrus Cracker Dough rounds: Preheat oven to 325 degrees F.
• Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool.
• Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender.

FRENCH ALMOND CAKE WITH LAVENDER LEMON GLAZE RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350 degrees F. Grease a 8×8 inch square pan. To blanch the almonds, pour boiling water over them to cover. Let them sit for about 5 minutes or until the peels slip off easily. Discard the peels and let the almonds air dry for a few hours. Grind the almonds with ¼ of the sugar. Cream the butter and ½ cup of sugar until light and fluffy, about 4-5 minutes. Add the egg yolks one at a time, beating until the mixture is pale and fluffy, another 3-4 minutes. Add the vanilla, almond extract, and lemon zest and beat just until combined. Fold in the ground almond mixture. Beat the egg whites in a clean, dry bowl on medium high speed until foamy, then add the cream of tartar. Continue to beat until stiff peaks form. Sift the cake flour and baking powder into a small bowl. Fold in ⅓ of the egg whites, then ⅓ of the flour mixture. Repeat with the remaining egg whites and flour. Be very careful not to over-stir. Pour the batter into the prepared cake pan. Bake for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Be careful not to over-bake. Remove the cake from the oven and let sit for 10 minutes. Carefully invert the cake and the place top side up on a cake platter. GLAZE Heat the lemon juice in a small saucepan or microwaveable dish until steaming hot. Remove from heat and add the lavender flowers until cool. Add the 1 cup of powdered sugar to make a glaze. If it is too thick, add a little water or milk until glaze consistency. Pour the glaze over the cake and let the cake sit for at least 20 minutes before serving.

LEMON PUDDING LAVENDER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, water, eggs, butter, instant pudding mix, and 1 tablespoon lavender in a large bowl. Beat with an electric mixer on medium-low speed, occasionally scraping down sides, until smooth, about 2 minutes. Pour into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool cake in the pan, 10 to 15 minutes. Invert onto a wire rack and allow to cool completely, about 30 minutes.
• Mix lemon frosting and 2 tablespoons lavender together in a small bowl until combined. Spread over cooled cake.

LAVENDER POUND CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Butter and lightly flour a 13x9x2" baking pan.
• In a mixer, cream butter and sugar until light and fluffy.
• Beat in egg yolks one at a time.
• On low speed, add cake flour alternately with milk.
• Beat in baking powder and vanilla.
• Beat in lavender flowers.
• Pour into prepared pan and bake for 50 minutes at 350 degrees, until cake tester inserted in center comes out clean.
• Cool in pan for 15 minutes, then turn out on to a pretty platter and cool completely.

LAVENDER-LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
• Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
• In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
• Sift together the flour and salt in a bowl.
• Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
• In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.
• Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
• Transfer the cake to a wire rack and let cool completely.
• Meanwhile, make the lavender-lemon syrup.:.
• Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
• Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
• Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
• For the glaze:.
• In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
• Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.

LEMON-LAVENDER CAKE

Steps:

• Preheat oven to 350, Generously butter a 9x5 inch loaf pan.
• To make cake, strip flowers from lavender sprigs. Place in food processor and add superfine sugar, butter, lemon zest and salt. Process until pale and fluffy, 2-3 minutes.
• Transfer to large bowl. Add eggs one at a time, alternating with one-fourth of the flour, beating well with a wooden spoon after each addition.
• Gently stir in ground almonds and lemon juice.
• Spoon batter into prepared pan and smooth top.
• Bake for 10 minutes.
• Reduce overn temperature to 325 and bake until a skewer inserted in center of cake comes out clean, 50 to 55 minutes.
• Transfer pan to a wire rack and let cool for about 5 minutes, then run a knife around edge of pan and turn cake out onto a rack.
• Place right side up and let cool.
• Meanwhile, make icing: Sift confectioners' sugar into a bowl. Using wooden spoon, stir in the lemon juice, few drops at a time. Icing should be thick but spreadable. If it is too stiff, add a little more lemon juice.
• Using a knife and dipping it in hot water if it becomes to sticky, spread icing over the cooled cake, making sure that it drips down the sides. Let stand until icing is set, about 1 hour. Decorate with fresh lavender flowers if desired. The cake will keep, stored in an airtight container without the flower garnish, for up to 3 days.

LAVENDER BUTTERMILK POUND CAKE

Steps:

• 1. Preheat oven to 325°F. Grease a 9x5" loaf pan and dust lightly with flour.
• 2. With an electric mixer, cream the butter well. Then cream in the sugar until fluffy and well blended. Beat eggs in one at a time, beating well after each addition. Add vanilla.
• 3. Sift together the cake flour, buttermilk powder, cream of tartar, and salt. Add the flour mixture to the creamed mixture a little at a time, alternating with the buttermilk, mixing slowly until thoroughly blended. Fold in lavender blossoms.
• 4. Spread batter in prepared pan, and bake about 55-60 minutes, until tester or toothpick inserted in center comes out clean.
• 5. Cool cake 10 minutes in pan, then remove and finish cooling on wire rack.

LEMON LAVENDER LAYER CAKE

Steps:

• For the cake: Preheat oven to 350 degrees and grease 2 (9 inch) round baking pans. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside.
• In medium saucepan heat butter, milk, and lavender over low heat just until mixture is hot and butter is melted. Remove from heat. Meanwhile, in a large mixing bowl with an electric mixer on medium speed beat eggs and sugar until thickened and lightened to a cream color. Beat in vanilla and lemon zest. On low speed gradually add flour mixture and mix until blended. Slowly add hot milk mixture and beat until combined.
• Divide batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in pans for 10 minutes then carefully invert cakes onto cooling racks to cool completely.
• For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth. On low speed gradually add powdered sugar and beat until smooth. Beat in honey and lemon zest just until blended.
• To assemble: Place one of the cooled cake layers top side down on a serving plate and spread about a ½ cup of frosting over it. Top with remaining cake layer top side up and frost the top and sides of the cake with the rest of the frosting. Garnish cake with long strips of lemon zest and some crumbled lavender flowers. Keep cake in the refrigerator and bring out to room temperature when ready to serve.

FAERIE CAKE WITH LAVENDER WHIPPED CREAM

Steps:

• 1. Mix butter, 1/2 cup sugar, egg yolks, milk, flour, baking powder, salt and 1 tbsp. vanilla. Place cake batter evenly into two 10 inch pans. Beat egg whites stiff and add 1 cup sugar and vanilla. Spread mixture onto raw cake batter. Sprinkle with chopped nuts. Bake in very slow oven - 300 degrees for 35 minutes or until done. Serve with whipped cream or Lavender Whipped Cream.
• 2. LAVENDER WHIPPED CREAM INGREDIENTS 1 cup heavy cream 3 tbsp. fresh lavender flowers or 1 tbsp. dried lavender flowers (with no oils) 1 tbsp. sugar Fresh lavender for garnish DIRECTIONS Combine cream and 3 tablespoons lavender. Cover and refrigerate 8 hours while cream absorbs flavor of flowers. Strain cream, discarding flowers. Beat cream at medium speed of electric mixer, until almost stiff. Gradually add sugar, continuing to beat until cream is stiff. Sprinkle lavender flowers over cream before serving with fresh fruit or cake.

POUND CAKE WITH BLUEBERRIES AND LAVENDER SYRUP

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Generously butter and flour loaf pan, knocking out excess flour.
• Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
• Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
• Prepare blueberries in syrup:
• Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and stir in lavender, then steep 30 minutes for dried lavender or 40 minutes for fresh. Pour syrup through a fine-mesh sieve into a bowl, discarding lavender. Stir in lemon juice and blueberries.
• Spoon berries and syrup over slices of cake just before serving.

MEYER LEMON CAKE WITH LAVENDER CREAM

Steps:

• Make cake:
• Preheat oven to 325°F with rack in middle.
• Invert bottom of spring form pan and lock on side. Brush pan with melted butter, then chill 2 minutes to set. Line bottom of pan with a round of parchment paper, then brush pan and parchment with another layer of melted butter and chill 2 minutes more. Dust with flour, knocking out excess.
• Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until pale and thick, about 3 minutes. At medium speed, beat in oil and lemon zest and juice until just combined. Sift in flour and mix at low speed until just combined.
• Beat whites with salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add remaining 1/4 cup sugar a little at a time, beating, and continue to beat until whites just hold soft peaks. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Transfer batter to springform pan, smoothing top, and gently rap against counter once or twice to eliminate any air bubbles. Bake until golden brown (top will crack slightly) and a wooden pick inserted in center of cake comes out clean, 40 to 50 minutes. Cool in pan on a rack 10 minutes, then remove side of pan and cool cake to room temperature, about 1 hour (sides will cave in a little).
• Make filling while cake cools:
• Whisk together sugar, flour, and salt in a small heavy saucepan, then add lemon juice in a slow stream, whisking until combined. Bring to a boil, whisking constantly, then simmer, whisking, until thickened, about 3 minutes. Remove from heat.
• Whisk yolk in a small bowl, then add about one fourth of lemon-juice mixture, whisking vigorously. Whisk into remaining lemon-juice mixture and gently boil, whisking, 1 minute. Remove from heat and stir in butter and zest. Transfer filling to a bowl and cover surface with buttered parchment paper. Chill until cool, at least 30 minutes.
• Make lavender cream while cake cools:
• Bring cream, honey, and lavender blossoms just to a boil in a small saucepan, then remove from heat and let steep, covered, 30 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids, and chill lavender cream, covered, until cold.
• Assemble cake:
• Invert cake and discard parchment. Cut cake horizontally into 3 even layers with a long serrated knife. Transfer 1 layer, cut side up, to a cake plate. Lightly whisk filling to loosen, then spread half of filling evenly over cake layer on plate, leaving a 1/2-inch border around edge. Place a second cake layer over filling and spread with remaining filling in same manner. Top with remaining cake layer, cut side down, pressing gently so that filling is spread to edge of cake.
• Just before serving, beat lavender cream with a whisk until it is thickened and barely holds soft peaks. Dust cake with confectioners sugar and serve with lavender cream.

GLAZED LAVENDER TEA CAKE

Steps:

• METHOD.
• Preheat oven to 350°F Grease and line a loaf pan.
• Beat sugar, butter, vanilla bean paste, and lavender extract paste together in a mixer on medium speed until well-blended (about 5 minutes). Beat in the egg and egg white.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter and eggs in three batches, alternating with the yogurt, beginning and ending with the flour mixture.
• Pour the batter into prepared pan. Bake for one hour or until a skewer comes out clean. Leave to cool in the tin for ten minutes, before removing to a wire rack to cool completely.
• Stir together the ingredients for the icing in a small bowl. Spread the icing over the cooled cake and serve.

LAVENDER CAKE WITH LAVENDER GLAZE

Steps:

• 1. To make Lavender water in a glass bowl add the lavender to the boiling water and let it sit for 2 hours, using a small wire mesh strainer pour water into another bowl or jar
• 2. Make cake as directed on the box substituting the liquid with Lavender water, Bake as you normally would
• 3. Remove cake from oven and cool, remove from pan and invert onto a platter. allow cake to cool completely, then drizzle the Lavender glaze over the top
• 4. **** I pour any left over lavender water into a container and place in the refrigerator, great for making pancakes or biscuits, just substitute the regular water that is called for in the recipe

LAVENDER-POLENTA COFFEE CAKE

Steps:

• Preheat oven to 350 deg. Butter and flour a 9" springform pan. In a small bowl, stir together the raisins and brandy let stand 10 minutes to plump. In another bowl, stir together the polenta, flour, baking powder, baking soda, salt and lemon zest. Set aside. In a large bowl, combine eggs, olive oil, honey and yogurt. Using an electric mixer, beat on med-low speed until just blended. Set aside 3 T pine nuts for the topping. Add the polenta mixture, raisins and remaining pine nuts to the egg mixture and beat on low speed until batter is almost smooth. Pour the batter into the prepared pan and smooth top with a rubber spatula. Sprinkle the reserved pine nuts over the top. Bake for 25 to 30 minutes. test with toothpick. GLAZE: Make the glaze i a small saucepan over med. heat, combine the honey, lemon juice, zest and lavender. Bring to boil, stirring until honey is dissolved. Remove from heat. Let cool. Transfer cake to a wire rack. Immediately poke the top all over with a thin wooden skewer and brush top with half glaze. Invert cake onto rack, lift off bottom, repeat process with the other half glaze. Reinvert cake and let cool. Makes one 9" coffee cake.