Lemon Pudding Lavender Cake recipe
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Ingredients
- cooking spray 1 (15.25 ounce) package lemon cake mix 1 cup water 4 eggs ½ cup butter, softened 1 (3 ounce) package instant lemon pudding mix 1 tablespoon ground lavender 1 (16 ounce) container lemon frosting 2 tablespoons ground lavender
Nutrition Info
- 435 caloriescarbohydrate: 60.7 gcholesterol: 91.7 mgfat: 19.4 gfiber: 0.4 gprotein: 4.4 gsaturatedFat: 8.6 gservingSize: -sodium: 527.4 mgsugar: 16 gtransFat: : -unsaturatedFat: : -
Directions Lemon Pudding Lavender Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
Combine cake mix, water, eggs, butter, instant pudding mix, and 1 tablespoon lavender in a large bowl. Beat with an electric mixer on medium-low speed, occasionally scraping down sides, until smooth, about 2 minutes. Pour into the prepared tube pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool cake in the pan, 10 to 15 minutes. Invert onto a wire rack and allow to cool completely, about 30 minutes.
Mix lemon frosting and 2 tablespoons lavender together in a small bowl until combined. Spread over cooled cake.