No, it's not a purple cake. Dried lavender is added to a basic pound cake recipe. The first warm spring afternoon is the perfect time to bake this cake with sweet floral nuances.






  • Heat oven to 350 degrees F. Grease and flour two 8-1/2 x 4-1/2 x 2-5/8-inch loaf pans.

  • Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup of the sugar with the lavender in a food processor until lavender is ground.

  • In large bowl, beat butter, lavender-flavored sugar, remaining 1-1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at a time, beating well after each. In small bowl, combine sour cream and milk. On low speed, alternately beat in flour mixture with sour cream mixture in 3 additions, beginning and ending with flour. Divide between pans.

  • Bake in 350 degree F oven for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remove cakes from pans and let cool completely.


  • Microwave water and lavender for 30 seconds on high power. Let steep 5 minutes. Strain out lavender flowers and discard.

  • Once cake is cool, whisk together 4 teaspoons of the lavender water and the confectioners' sugar. Drizzle over both loaves. Slice and serve. Makes 2 loaves, 12 slices each.

Nutrition Facts

227 calories; 11 g total fat; 61 mg cholesterol; 93 mg sodium. 30 g carbohydrates; 3 g protein;