Almond Lavender Cake

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Visit Hope Hill Lavender Farm in Pottsville, where owners Wendy and Troy Jochems operate their small-scale lavender farm that produces high quality lavender products.  Wendy bakes a sumptuous Almond Lavender Cake.

Lavender Festival is June 21, 2014 from 11am-4pm! Call 570-640-4498.
Hope Hill Lavender Farm LLC
2375 Panther Valley Road
Pottsville, PA 17901


Almond Lavender Cake

Prep:  20 Min.  Bake: 55 minute + cooling

2 cups sugar, divided
½ cup slivered almonds
1 tablespoon plus 1 teaspoon lavender flowers, divided
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
1 cup (8 ounces) sour cram
¼ cup half- and-half cream
2-1/2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
4 teaspoons boiling water
¾ cup confectioners’ sugar
Additional dried lavender flowers, optional

Grease a 10 inch fluted tube pan (bundt pan) and sprinkle with sugar; set aside. Place ½ cup sugar, the almonds and 1 tablespoon lavender in a food processor, 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 half-and-half. 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. Bake at 350° for 55 – 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For 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. Yield: 12 servings

Recipe provided courtesy of Taste of Home. Find more great recipes at