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Lemon Pudding Lavender Cake

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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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1 h 30 m servings 435 cals
Original recipe yields 12 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray.
  2. 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.
  3. 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.
  4. Mix lemon frosting and 2 tablespoons lavender together in a small bowl until combined. Spread over cooled cake.

Nutrition Facts

Per Serving: 435 calories; 19.4 g fat; 60.7 g carbohydrates; 4.4 g protein; 92 mg cholesterol; 527 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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