Lavender Cake With Lavender Glaze Recipes

Steps:

• 1. To make Lavender water in a glass bowl add the lavender to the boiling water and let it sit for 2 hours, using a small wire mesh strainer pour water into another bowl or jar
• 2. Make cake as directed on the box substituting the liquid with Lavender water, Bake as you normally would
• 3. Remove cake from oven and cool, remove from pan and invert onto a platter. allow cake to cool completely, then drizzle the Lavender glaze over the top
• 4. **** I pour any left over lavender water into a container and place in the refrigerator, great for making pancakes or biscuits, just substitute the regular water that is called for in the recipe

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
• Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
• Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
• Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
• Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.