Hey Beleafers!

Let’s talk about a cake that’s light, citrusy, and bursting with floral flavor – my Lavender Lemon Cake! This dessert perfectly balances the bright zing of lemon with the delicate notes of lavender for a treat that’s as beautiful as it is delicious. It’s an effortless showstopper for brunches, special occasions, or whenever you’re craving something sweet and refreshing.

The magic comes from lavender-infused almond milk and fresh lemon juice, which add depth and vibrancy to every bite. Topped with lemon icing and fresh lavender flowers, this cake is guaranteed to impress. Let’s bake!

Lavender Lemon Cake Recipe

Ingredients:

• Duncan Hines Lemon Cake Mix (1 box)

• Duncan Hines Lemon Icing (1 container)

• Almond milk: 1 cup

• Fresh lavender flowers: 2 tbsp (plus extra for garnish)

• Vegetable oil: 1/2 cup (or as instructed on the cake mix box)

• Eggs: 3 (or as directed on the package)

• Fresh lemon juice: 2 tbsp (or juice from 1 lemon)

• Butter: for greasing the pan

Instructions:

1. Infuse the Almond Milk:
Start by heating 1 1/2 cups of almond milk in a small saucepan over medium heat (we are adding a little extra to make up for some of it that will be lost when it boils down.) Add the fresh lavender flowers and let them steep as the milk gently simmers. Turn off the heat and let the lavender infuse for 10-15 minutes. Strain out the lavender flowers and refrigerate the milk overnight for maximum flavor.

2. Prepare the Cake Pan:
Before pouring in the batter, make sure to grease the inside of your cake pan. If you have cooking spray, that works great. Since I didn’t, I used a stick of butter and rubbed it generously along the edges and bottom of the pan to prevent sticking.

3. Make the Cake Batter:
Preheat your oven according to the cake mix instructions. Usually I bake at 350°F. In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and 1 cup of the lavender-infused almond milk (this replaces the water.) Add 2 tablespoons of fresh lemon juice (or juice from half a fresh lemon) to the batter. Mix until smooth and well combined.

4. Bake the Cake:
Pour the batter into your prepared cake pan(s), ensuring an even layer. Follow the baking time and temperature on the cake mix package. To check if the cake is done, insert a toothpick or fork into the center. If it comes out clean, your cake is ready!

5. Cool and Add Icing:
Let the cake cool completely before adding the icing. Once cooled, spread a generous layer of Duncan Hines Lemon Icing over the top for a bright, citrusy finish.

6. Add a Lemon Twist and Garnish:
Squeeze the juice from the remaining half of the lemon over the cake for an extra burst of citrus flavor. Sprinkle fresh lavender flowers on top for a stunning finish and a touch of elegance.

Final Thoughts:

This Lavender Lemon Cake is a delightful combination of citrus and floral flavors – light, refreshing, and irresistibly pretty. The lavender-infused almond milk and fresh lemon juice create a cake that’s both simple and stunning, perfect for sharing or savoring solo.

So, Beleafers, if you’re ready to bake something that’s as tasty as it is gorgeous, give this recipe a try! Don’t forget to tag me in your photos – I can’t wait to see your lemon-lavender creations. Bon appétit!