Almond Lavender Cake    12 Servings

Bake Temp: 350°
Bake Time: 55-60 minutes
Note: Toothpick inserted near center must come out clean 10 minutes before removed from oven—cool completely
2 cups sugar, divided
½ cup sliced almonds
1 tablespoon plus 1 teaspoon dried *culinary lavender buds, divided
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
1 cup sour cream (8oz)
1/4 cup half and half or yogurt
2½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
4 teaspoons boiling water
¾ cup confectioners’ sugar
Additional dried *culinary lavender buds for garnishing optional but recommeded

  Grease a 10” fluted Bundt or Angel food cake pan and sprinkle with sugar, set aside. Place ½ cup sugar, the almonds, and 1 tablespoon lavender in a food processor, cover and process until finely ground.

  In a large mixing bowl, cream butter and remaining sugar until light and fluffy, beat in almond mixture until combined. Add eggs, one at a time beating well after each addition. Beat in vanilla.

  In a small bowl, combine sour cream and yogurt. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition. Pour into prepared pan and bake at 350° for 55-60 minutes.

  Drizzle—In a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners’ sugar and enough infused water to achieve desired consistency drizzle over cake. Garnish with additional lavender if desired.

*Culinary lavender buds available in the Shop.