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Nutrition Facts
Serving Size 1 cake 1365g Recipe makes 1 cake) The following items or measurements are not included below: lavender flowers
Calories 5025
Calories from Fat 2018		(40%)
Amount Per Serving		%DV
	Total Fat 224.3g	345%
	Saturated Fat 132.5g	662%
	Monounsaturated Fat 62.6g
	Polyunsaturated Fat 13.3g
	Trans Fat 0.0g
Cholesterol 1780mg		593%
Sodium 929mg		38%
Potassium 1050mg		30%
Total Carbohydrate 692.0g		230%
	Dietary Fiber 8.2g	32%
	Sugars 302.5g
Protein 65.4g		130%
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Recipe #63384 | 1¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
May 29, 2003

You can ice with my recipe for lavender icing! You all have just got to grow lavender! This is a cake that is on the dry side but very good if you want go ahead and pour some of this (OPTIONAL)syrup on it Moisten & Flavor the Cake With This Simple Syrup Moisten & Flavor the Cake With This Simple Syrup. You have your choice of flavors but I would go with the lavender!

1 cake (change servings and units)

Ingredients

1 1/2 cups sugar
1 cup unsalted butter, room temperature
6 large egg yolks
3 1/2 cups cake flour
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
2 tablespoons finely chopped lavender flowers

Directions

1
Pre-heat oven to 350 degrees.
2
Butter and lightly flour a 13x9x2" baking pan.
3
In a mixer, cream butter and sugar until light and fluffy.
4
Beat in egg yolks one at a time.
5
On low speed, add cake flour alternately with milk.
6
Beat in baking powder and vanilla.
7
Beat in lavender flowers.
8
Pour into prepared pan and bake for 50 minutes at 350 degrees, until cake tester inserted in center comes out clean.
9
Cool in pan for 15 minutes, then turn out on to a pretty platter and cool completely.

Questions about this recipe?

Featured Reviews for This Recipe

From: lemoncurd

On Aug 3, 2005

I made this cake yesterday for a British expat friend leaving the kingdom after 26 years. Please bear in mind I am reviwing this cake with out tasting it. Whilst the cake was baking I had to steap out for a while and left my domestic maid in charge, Its a possibility she left it too long in the oven cuz it was abit dry and crumbly, it also cracked quite abit. I iced it with your lavender rose icing. I had asked my friend this morning what she though about the cake and her complain was too dry,but she loved the lavender taste and it was just right for her. I will try this cake again for myself, when i do I will review it again

1 person found this review helpful

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From: ellie_

On Jul 20, 2004

Very good simple-to-make cake. I used a little less lavender than called for since I frosted it with lavender icing Lavender, Rose Icing and I was worried that the lavender would be overpowering. Shouldn't have — next time I will use the full amount. Thanks for sharing!

3 people found this review helpful

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From: Janie Cooper

On Jun 24, 2003

Cake had ggod texture but I think there could have been more lavender to provide a more distinct flavor. I made it at work, and customers liked it. I frosted it with lavnder colored frosting and sprinkled little frest blooms on top. Very pretty

5 people found this review helpful

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From: Lori Mama

On Jul 3, 2005

Wow! I've always known you could eat the flowers, but never have tried it. This was awesome, Rita! I didn't have any red food coloring so I just made it plain with the flowers and appeared to be just fine in the presentation department. Wonderful flavor.

3 people found this review helpful

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Read all 5 reviews