Directions: For the cake Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray and then lightly flour.
Mix together cake mix, pudding mix, water, oil, lemon zest, lemon juice, and eggs and mix well to combine.
Pour into the prepared pan and bake until a toothpick or knife inserted comes out clean, about 40 minutes.
Using a long wooden skewer, poke holes in the top of the cake about 1" apart, all the way to the bottom. Do not remove from the pan. Follow the directions below for adding the glaze.
For the glaze Mix the sugar and the lemon juice and heat until the sugar dissolves into a syrup. Do not add the lemon zest and lavender yet.
Pour 1/2 of the glaze over the cake while it's still in the pan. Let the cake rest for 15 minutes and then invert the pan over a plate and carefully remove the cake from the pan onto the plate.
Mix the other half of the syrup with the lemon zest and lavender buds. Heat in a small pot and let it reduce about 1-2 minutes until slightly thickened.
Remove from the heat, wait about 15 seconds, and then pour the syrup with the zest and the lavender buds in it over the top of the cake and allow to cool.
Lavender Lemon Bars
When my husband and I were in graduate school in Davis, one of our favorite treats came from the UC Davis Coffeehouse. Thankfully the students created a coffeehouse cookbook (sadly out of print), so that we were able to bring those lemon bars with us. This recipe is an adapted version of that UC Davis coffeehouse recipe, with a lavender twist.
1 c white flour
1 c wheat flour
¼ c powdered sugar
¼ c lavender sugar
1 c sugar
1 c lavender sugar
6 Tb fresh lemon juice
1 Tb grated lemon rind
¼ c flour
½ tsp baking powder
For the crust: In a large mixing bowl, blend flours and powdered and lavender sugars together. Add butter and mix until a dough forms. Press dough into a lightly greased 9x13 pan. Bake at 350 degrees for 12-15 min or until lightly browned.
For the filling: Mix eggs, lavender and regular sugar, lemon juice, lemon rind. Add flour and baking powder and mix well.
Once the crust is done, pour the lemon/lavender filling onto the crust and then bake at 350 degrees for 15-20 min longer or until filling is set.
Sprinkle with confectioners sugar (or lavender sugar if you want a little more lavender flavor)
Apple Lavender Muffins
1 1⁄2 cups all-purpose flour
1⁄2 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup milk
1.5 teaspoons lavender ground buds
1⁄2 cup butter, melted
1 large egg, beaten
1 cup apple, peeled and diced
Preheat oven to 375 degrees. 1) Coat 12 muffin tins with cooking spray or line with muffin cups.
2) In a large bowl, sift together flour; sugar; baking powder and salt. Make a well in center.
3 )In a separate bowl, whisk together milk, lavender; butter and egg. Add the milk mixture to the flour mixture and stir by hand until the batter is just evenly moistened. Fold in the apples.
4) Fill the prepared muffin tins about three-quarters full. Bake until knife inserted into center of a muffin comes out clean, 25 to 30 minutes.
Part 1: The Fudge Ingredients for Chocolate Lavender Fudge
32 ounces (2 ½ cups) Semi-Sweet Chocolate Chips
30 ounce can Sweetened Condensed Milk
6 tablespoons Unsalted Butter
2 tablespoon Culinary Lavender, finely ground (in a spice grinder, clean spice grinder or with a mortar and pestle).
Instructions for Chocolate Lavender Fudge:
Line a 9 by 9 inch square baking pan with foil. Set aside.
Place all ingredients into the top of a double boiler or heatproof metal bowl over a pot of boiling water. Stirring often, allow the chocolate chips and butter to melt and combine all into a smooth, creamy mixture.
Spoon the mixture into the prepared pan and smooth top. Cover with plastic wrap and chill in the refrigerator a few hours until set, or overnight.
Part 2: The Topping
Ingredients for Salted Caramel Top:
1 teaspoons Sea Salt granules, Grey Salt or flaked finishing salt
2 teaspoon Culinary Lavender
2 cup Granulated Sugar
8 tablespoons Unsalted Butter
1/2 cup Heavy Whipping Cream
Instructions for Salted Caramel Top:
Remove the lavender fudge from the refrigerator to sit at room temperature while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel; set aside.
Place sugar in a heavy saucepan over medium-high heat. Allow sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to hasten melting and ensure no burning; stir until fully liquefied (approximately 10-12 minutes from starting to heat the sugar).
Reduce heat to medium and add the butter. It will splatter so be careful to avoid getting burned. Stir to fully melt and incorporate the butter.
Slowly drizzle the cream into the caramel mixture, again it will splatter. Stir to fully mix together. Remove from heat and allow to cool only for 3 to 4 minutes (if it cools longer it will begin to set and not spread on top of the fudge).
Part 3: Putting it all together
Spread the caramel on the top of the fudge quickly, smoothing it evenly over the top. Quickly sprinkle the salt and lavender mixture on the top of the fudge before it sets. Return to the refrigerator to set for a few hours.
Remove the fudge from the refrigerator to cut it. Lift the fudge in the foil out of the 9 by 9 inch pan. The caramel top will be firm but can be cut and will soften when at room temperature. Cut the fudge into ¾ inch by ¾ inch pieces. Wrap in candy foil or serve straight away!