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Lemon-lavender Cake With Limoncello Glaze

Submitted by:

2011-06-15 Desserts
5 77

This Bundt cake uses lemon cake mix, lemon pudding mix and lemonade concentrate, with lemon liqueur and lavender, plus additional lemon liqueur in the glaze.

  • Servings: 12

Ingredients:

Cake:
1 pkg Lemon Cake Mix
1× 4 oz pkg Instant Lemon Pudding Mix
½ cup Vegetable Oil
½ cup Frozen Lemonade Concentrate
¼ cup Water
4 Large Eggs, lightly beaten
½ cup Limoncello Liqueur
1½ Tbsp Culinary Grade Lavender, crushed
Limoncello Glaze:
1½ Tbsp Limoncello
1 Tbsp Water
¼ tsp Lemon Zest
1 Tbsp Fresh Lemon Juice
1⅓ cups Powdered Sugar, or more

Directions:

Preheat oven to 350 degrees. Grease and flour a bundt pan, then set aside.

Combine cake mix, pudding mix, vegetable oil, lemonade, water, eggs, limoncello and lavender in a large mixing bowl. Beat according to package directions. Pour batter into prepared Bundt pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10-20 minutes. Remove from pan and cool completely. Spoon lemon glaze over cooled cake. For a stronger lavender flavor, crush an additional teaspoon of lavender extra fine; mix with 1 tablespoon granulated sugar and sprinkle over cake after glazing.

Glaze:

Combine limoncello, water, lemon zest and juice, and powdered sugar in a bowl. Stir until well blended. Add more powdered sugar for a thicker glaze.

Helpful Tips:

Good culinary lavender will give you a stronger lavender flavor and smoother texture. Choose lavender with lots of blue color and keep an eye out for any particularly twiggy looking pieces, removing before adding to cake mix. Lavender from your own garden is a wonderful addition; however, carefully choosing which buds you use will give you a more pleasant result in any recipe.