This yummy cake is a breeze to make. As much as I would love to experiment and create my own recipes, there are so many great bakers out there that have figured things out…so why reinvent the wheel? Check out this recipe by Kate Riley, Centsationalstyle.com

1 cup butter (room temperature)

1 cup sugar

4 large eggs

1 tsp pure vanilla extract

1 lemon (zest for cake, juice for glaze)

3 cups sifted flour (or cake flour)

2 tsp baking powder

1/4 tsp baking soda

1 package instant lemon pudding

2 1/2 cups whole milk (2 cups for pudding; 1/2 cup for cake)

3 cups confectioners sugar

1 tsp culinary lavender buds (half for glaze, half for garnish)

Preheat oven to 350 degrees.   Bring butter to room temperature.  In separate bowl, mix butter and sugar with hand mixer, beat until fluffy.  Add eggs one at a time.  Add vanilla and lemon zest to form batter. 

 In separate bowl, combine flour, baking powder, baking soda, and salt.  Slowly add flour mixture to batter and blend with mixer.  Meanwhile, prepare instant pudding as directed on box, then allow to set for five minutes.  Add pudding and additional milk to cake batter, beat on medium for 2-3 minutes. 

Pour prepared batter into greased Bundt pan and bake at 350 degrees for 50 minutes (test at 45).   Allow cake to cool for 30 minutes, remove cake from Bundt pan, and place on cake plate to cool another 20 minutes. 

For lemon and lavender icing:  Bring 1/2 cup of water to a boil, then place 1/2 tsp lavender buds in boiling water and boil for 1 minute.  Remove from heat, and remove and discard lavender buds, then allow lavender infused water to cool.  In separate bowl, combine the juice of one lemon with 3 cups of sifted confectioners sugar. 

Add 3 tablespoons of lavender infused water.  Blend together to make icing – add more confectioner’s sugar if necessary to thicken.  Once cake is cool, pour icing on top and garnish with a few fresh lavender buds, then dust with confectioner’s sugar. 

*Please note: culinary lavender is available from our online shop!