You are here: Home » Recipes » Chef Jennifer Booker’s Lavender Cake with Fresh Lemon Glaze Chef Jennifer Booker’s Lavender Cake with Fresh Lemon Glaze Recipe by mtredway Yield 12 servings PrintEmail Ingredients 12 ounces cake flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 teaspoons dried Lavendar flowers8 ounces unsalted butter8 ounces Caster sugar1 tablespoon Lavendar flowers4 medium eggs (beaten)7 ounces sour cream1/4 cup whole milk3 tablespoons fresh lemon juice1 cup confectioners’ sugar Instructions Oil and flour 2-8inch cake pans. Set aside. Sift the flour, baking powder, baking soda, and salt together. Stir in the Lavender flowers. Using the blade attachment of your food processor, grind the Caster sugar and tablespoon of Lavender flowers together until the Lavender flower buds are cut into very small pieces. In a separate bowl, place butter and processed Lavender sugar, cream together until light and fluffy. Stir in sour cream. Mix in one-third of the sifted flour mixture, eggs, and milk at a time-mixing well after each addition. Stir in the Lavender flowers. Divide the cake batter between the two prepared cake pans and gently tap the sides of the pans to release any air bubbles. Bake for 35 minutes at 350, or until inserted toothpick comes out clean. Cool cakes on wire rack for 15minutes and them remove cakes from pans and cool completely. While cakes are cooling, make Fresh Lemon Glaze by mixing lemon juice and confectioner’s sugar together until smooth. Add water as needed. Drizzle each Lavender Cake with Fresh Lemon Glaze, stack, and garnish with fresh grated lemon zest and Lavender flowers.