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A lemon cake with flavor brought to life with a touch of lavender. Great for get-togethers or as a weeknight dessert.

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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
40 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.

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  • 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.

Nutrition Facts

435 calories; protein 4.4g; carbohydrates 60.7g; fat 19.4g; cholesterol 91.7mg; sodium 527.4mg. Full Nutrition
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