Description
Bright lemon and delicate culinary lavender combine in this light, floral dessert. Easy to make yet sophisticated enough for brunches or afternoon tea.
Ingredients
🛒 Ingredients:
3 cups fresh or frozen blueberries or raspberries (optional, for fruit base)
1 box lemon cake mix (15 oz)
1 tablespoon culinary lavender buds, finely chopped
½ cup unsalted butter, melted
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Optional: powdered sugar or lemon glaze for garnish
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Fruit Base (Optional): Spread berries in the dish and drizzle with lemon juice and zest.
Mix Cake & Lavender: Combine lemon cake mix with chopped lavender. Sprinkle evenly over the fruit (or directly in the dish if not using fruit).
Top with Butter: Drizzle melted butter over the cake mix.
Bake: Bake 35–40 minutes until golden and bubbly.
Serve: Cool slightly. Dust with powdered sugar or drizzle with a simple lemon glaze.
Notes
- Use culinary-grade lavender only. Too much can be overpowering; 1 tablespoon is plenty for 15 oz of cake mix.
- Pair with whipped cream or vanilla ice cream for a creamy contrast.
- For a lighter floral note, add ½ teaspoon vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American