Lavender Lemon Cake
I recently made a Lavender Lemon Cake for my oldest niece who is in the midst of starting college. She is a natural beauty, she is super connected with nature and she LOVES flowers so I thought it would be fun to make use of some of the lavender we grew this summer in a special cake for her.
Lavender is one of the most versatile flowers because you can do so much with it. If you are going to have a garden, lavender is generally a dependable garden staple, as are mint, oregano, thyme (and I can go on….). Back to lavender–you can use it in potpourri, floral waters (hydrosols), and for various culinary dishes. A great lavender cookbook that I have had for years is called “The Lavender Cookbook” by Sharon Shipley. You can get it on Amazon.
Anyway, the recipe I used for this cake though is from the blog, Simply Recipes. The recipe can be found here. I did make some changes to the frosting portion of the recipe. Instead of adding whole milk to the frosting, I added condensed milk because I find that it makes the frosting creamier. Also, I don’t like the flavor of lemon extract too much so I added a little less of the lemon extract that the recipe called for and I added about a ¼ tsp lemon zest. Just play with it and see what suits your taste.
I think it’s a fun cake to close out the summer months. See what you think =)