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Ingredients1 h 30 m servings 435 cals
Original recipe yields 12 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) 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.
Per Serving: 435 calories; 19.4 g fat; 60.7 g carbohydrates; 4.4 g protein; 92 mg cholesterol; 527 mg sodium. Full nutrition
How can I make my cakes moist?
Why do my cakes fall?
My cakes do not rise evenly – they are tall in the middle, and slope down to the sides. What am I doing wrong?
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