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Lavender Lemon Poppyseed Mini Cakes
We love taking this cake frozen to Oval Beach on a hot summer day. It is light and refreshing. Our beach friends absolutely love it!
Ingredients:
1/4 Cup Poppy Seeds 1 Tablespoon Culinary Lavender 1/2 Cup Vegetable Oil 1 Cup Water 4 Eggs 1/2 Teaspoon Lemon Extract 1 Box Lemon Cake Mix 1 Box Lemon Instant Pudding Mix
Preparation:
1) In stand mixer: mix all ingredients for 2 minutes 2) Grease 5 mini loaf pans 3) Fill pans with batter mixture 4) Bake in preheated oven at 350 degrees for approximately 45 minutes 5) While warm, drizzle your favorite glaze (optional) 6) Garnish with grated lemon rind, dried lavender buds and/or a fresh lavender sprig (optional) 7) May be served warm, room temperature, chilled or frozen with a scoop of vanilla bean ice cream.
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