Prep 25 mins
Cook 55 mins
I made this cake few times already and it is always a success. Easy to do, very refreshing. Brought it to my DH Christmas stuff party and everything was gone. Something different without being weird. I think I got this recipe from Familly Circle magazine few years ago. The recipe makes 2 loves.
- Heat oven to 350°F Grease and flour two 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pans.
- Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup sugar with the lavender in a food processor until lavender is ground.
- In large bowl, beat butter, lavender-flavoured sugar, remaining 1 1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at the time. In a small bowl combine sour cream and milk. On a low speed, alternately, beat in flour mixture with sour cream mixture, beginning and ending with the flour. Divide between pans.
- Bake at 350 F for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remouve cakes from pans and let cool completely.
- Microwave water and lavender for 30 seconds on HIGH power. Let stip for 5 minutes. Strain out lavender flowers and discard.
- Once cake is cool, whisk lavender water and the confectioner sugar. Drizzle over both loaves. Slice and serve.
Super De-lish! Worked OK when I halved the recipe for one loaf, too. I used a little more lavender then the recipe called for and it wasn't too strong. I love lavender!!! :-) We were very impressed with the texture of the cake. Thanks Heidi!
I didn't do the glaze. I did only 1 cake. Maybe I should have made 2 like you suggested. It's so easy to eat. It's moist a lot. And so tasty. The lavender is the perfect quantity. For 1 cake, it was 1 cup of sugar. But I used 3/4 cup. I used vegetable oil instead of butter. Thanks Heidi. Made for Alphabet chef.
PAC Spring 2007 - made this thinking it would last a few days. Surprise company appears and loved this cake. Very light, served with no drizzled frosting, just fresh fruit. Very nice to serve with coffee or tea to guests. Thanks for sharing!