“This is a quick cake you can whip up when you are in a hurry and may be made with a variety of herbs. Our favorites are lavender or rosemary. 

We change it up depending on our season. It is our most asked for dessert in our tea room. In the winter I use Rosemary. It works really well with a variety of herbs."

- Ellen Reynolds

Author: Ellen Reynolds
Beagle Ridge Herb Farm
Serves: 6 to 8

INGREDIENTS

• One yellow cake mix
• 1 package of vanilla or lemon pudding mix 4 eggs
• 8 oz. sour cream 1/2 C of sugar
• 3/4 C of vegetable oil of your choice
• 2 T of crushed lavender buds or herb of your choice

INSTRUCTIONS

1. Mix all ingredients and beat on medium speed for 4 minutes
and place in a greased and floured tube or Bundt pan. Place in a preheated oven (325 degrees) and bake for 45 minutes until it begins to pull away from the sides.

2. Cool on a rack for 20 minutes, and then remove from the pan. Dress with the following glaze if desired.

3. Glaze: Take 1 C of water, add 2 T of crushed lavender or herb of your choice and bring to a boil, strain off the herbs and mix 1C of confectioners' sugar. This will make a very light but flavorful glaze to dress the cake with after it has been cut into serving pieces.

4. We usually add a quick sprinkle of whole buds along the spine of the cake for a garnish and serve each piece with a short stem of Royal Velvet lavender on the plate.

5. If you prefer a naked cake, a dusting of powdered sugar will work just as well. Presentation is everything.