Ok, so I Cheated, Lavender Pound Cake – a delicious recipe with poundcake mix, water, eggs, lavender oil, dried lavender blossoms, white chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse the lavender blossoms in cold water and set aside.
2
Heat oven to 350 degrees.
3
Prepare bundt pan with spray-on oil or Baker's Joy.
4
Combine cake mix, water (or milk) and eggs together and beat for approximately 3 minutes.
5
Add the lavender blossoms and lavender essential oil and mix well.
6
Pour batter into prepared pan and bake about 40-45 minutes.
7
let cake cool about 10 minutes, then turn cake out of pan onto wire rack.
8
Cool cake completely.
9
While the cake cools -- bring water to boil in a saucepan.
10
Place the white chocolate chips in a metal bowl and place it atop the saucepan of boiling water to melt the chips, stirring frequently until melted and smooth.
11
Whisk in the grenadine and cream.
12
Drizzle warm icing over cooled cake with spoon or whisk.
759
kcal
Calories
70
g
Fat
26
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 ounce) box poundcake mix (such as Betty Crocker), ¾ cup water (or milk if you prefer), 2 eggs, 2 -3 drops lavender oil, organic preferred, and more.
Yes, Ok, so I Cheated, Lavender Pound 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.
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