- Servings: 12
|1 pkg||Lemon Cake Mix|
|1× 4 oz pkg||Instant Lemon Pudding Mix|
|½ cup||Vegetable Oil|
|½ cup||Frozen Lemonade Concentrate|
|4||Large Eggs, lightly beaten|
|½ cup||Limoncello Liqueur|
|1½ Tbsp||Culinary Grade Lavender, crushed|
|¼ tsp||Lemon Zest|
|1 Tbsp||Fresh Lemon Juice|
|1⅓ cups||Powdered Sugar, or more|
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.
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.
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.