Name: Almond Lavender Cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 12 servings
Ingredients: 2 cups sugar, divided; 1/2 cup slivered almonds; 1 tablespoon plus 1 teaspoon dried lavender flowers, divided; 1 cup butter, softened; 4 large eggs; 2 teaspoons vanilla extract; 1 cup sour cream; 1/4 cup half-and-half cream; 2-1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 4 teaspoons boiling water; 3/4 cup confectioners' sugar; Additional dried lavender flowers, optional

This eye-catching, moist lavender cake has a terrific buttery texture and a lovely flavor. It's a top-notch example of a great lavender recipe. —Lillian K. Julow, Gainesville, Florida

Ingredients

2 cups sugar, divided

1/2 cup slivered almonds

1 tablespoon plus 1 teaspoon dried lavender flowers, divided

1 cup butter, softened

4 large eggs

2 teaspoons vanilla extract

1 cup sour cream

1/4 cup half-and-half cream

2-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons boiling water

3/4 cup confectioners' sugar

Additional dried lavender flowers, optional

Instructions

1 Preheat oven to 350°. Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.

2 In a large 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.

3 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.

4 Pour into prepared pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

5 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.