I love lemon. I love lavender. What better way to indulge my affections than to combine the flavors and bake a cake. So I did. And it’s absolutely scrumptious if I do say so myself. This family of five devoured it in less than 24 hours – we couldn’t help ourselves.
Since I harvested some of my French lavender last weekend, one of my first inclinations was to use it in the kitchen. Lavender has been used in cooking for centuries – you’ll often find it in the ‘Herbes de Provence’ seasoning blend or lately in lavender sugar blends available at specialty stores. You have to be careful with lavender. Just like truffles, all you need is a tiny bit, you definitely don’t want to overdo it. But what a fantastic culinary flavor it brings to the table !
The addition of lemon pudding in this recipe was my mom’s idea. She’s been adding it to her lemon cake for years, so I stole that idea from her.