Lemon Lavender Cake

Lemon Lavender Cake


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The unique lemon lavender flavor is delectable and creates a light cake that isn’t too rich. Try serving this cake with your favorite flavor tea.

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Time needed

15 min preparation + 2.25 hour cooking

Serving Size / Yield

8 servings


  • 1 ¾ cups flour
  • 1 ¼ cups sugar
  • 1 cup sour cream
  • 1 cup confectioner’s sugar
  • ½ cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon lavender extract
  • 1 tablespoon lemon zest
  • 2 ½ tablespoons lemon juice
  • ¾ cup butter
  • 1 ¼ cup white sugar

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Lightly grease the slow cooker and then line the pot with parchment paper to prepare. In a mixing bowl, combine the cornmeal, baking powder and soda, flour, and salt. Mix well and set aside. Next, use an electric mixer to beat the butter and white sugar for 2 minutes. Add the eggs and beat for an additional 2 minutes. Turn the mixer to low speed and mix in the lemon zest, vanilla extract, lavender extract, and sour cream. Slowly combine the bowl with the flour mixture. Mix everything together well and pour batter into the slow cooker. Cover and cook for 2.25 hours on high. While the cake cools, whisk together the lemon juice and confectioner’s sugar. Drizzle the lemon juice-sugar frosting over the cake before serving.

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