Lemon Pudding Lavender Cake recipe

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Ingredients

cooking spray
1 (15.25 ounce) package lemon cake mix
1 cup water
4 eggs
½ cup butter, softened
1 (3 ounce) package instant lemon pudding mix
1 tablespoon ground lavender
1 (16 ounce) container lemon frosting
2 tablespoons ground lavender

Nutrition Info

435 calories
carbohydrate: 60.7 g
cholesterol: 91.7 mg
fat: 19.4 g
fiber: 0.4 g
protein: 4.4 g
saturatedFat: 8.6 g
servingSize: -
sodium: 527.4 mg
sugar: 16 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.

  2. Combine cake mix, water, eggs, butter, instant pudding mix, and 1 tablespoon lavender in a large bowl. Beat with an electric mixer on medium-low speed, occasionally scraping down sides, until smooth, about 2 minutes. Pour into the prepared tube pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool cake in the pan, 10 to 15 minutes. Invert onto a wire rack and allow to cool completely, about 30 minutes.

  4. Mix lemon frosting and 2 tablespoons lavender together in a small bowl until combined. Spread over cooled cake.

Recipe Yield

12 servings

Recipe Note

A lemon cake with flavor brought to life with a touch of lavender. Great for get-togethers or as a weeknight dessert.

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