Lemon Pudding Lavender Cake Recipe

Name: Lemon Pudding Lavender Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Cake:; cooking spray; 1 (15.25 ounce) package lemon cake mix; 1 cup water; 4 eggs; 1/2 cup butter, softened; 1 (3 ounce) package instant lemon pudding mix; 1 tablespoon ground lavender; Frosting:; 1 (16 ounce) container lemon frosting; 2 tablespoons ground lavender

Servings: persons

Cake:
cooking spray
1 (15.25 ounce) package lemon cake mix
1 cup water
4 eggs
1/2 cup butter, softened
1 (3 ounce) package instant lemon pudding mix
1 tablespoon ground lavender
Frosting:
1 (16 ounce) container lemon frosting
2 tablespoons ground lavender

1
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray.
2
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.
3
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.
4
Mix lemon frosting and 2 tablespoons lavender together in a small bowl until combined. Spread over cooled cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cake:, cooking spray, 1 (15.25 ounce) package lemon cake mix, 1 cup water, and more.

Yes, Lemon Pudding Lavender Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pudding Lavender Cake

How did you like this recipe?

Frequently Asked Questions