The Lavender Lane

This being my very first blog I thought I would start out with a delicious recipe...food is always a good way to bring folks together and this one is sure to please.

Almond Lavender CakeLavender Lane’s 5«rating

From Taste of Home Magazine-modified by Kristin Tice of Shipshewana

12 Servings

Bake Temp: 350^o

Bake Time: 55-60

Note: Toothpick inserted near center must come out clean 10 minutes before removed from oven—cool completely

Ingredients:

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 (8 oz) yogurt (or half-and-half cream)

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 :)

Preparation:

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 at Lavender Lane