Lavender Milk Cake

May 31, 2014

I bring to you this cake as a good reminder of how lovely and versatile the milk cake can be. It’s soft as a pillow and moist and buttery. When it’s baking, the house is filled with the fragrance of summery lavender that’s just coming into bloom. To make the lavender milk cake, I rubbed the lavender buds into the sugar and went on with the recipe as usual (skipping the bay leaves). Slice up, and serve with a dribble of honey.

{ 4 comments… read them below or add one }

1 DM June 4, 2014 at 1:31 PM

What if is bake this same thing in a microwave? Do i need to change anything?
[I know what you're thinking: "Not The Microwave!!" :P]


2 Shaheen June 6, 2014 at 10:58 AM

Oh no! Sorry, but I have never baked in a microwave so I wouldn’t know.


3 Debora Filippon June 4, 2014 at 8:08 PM

How much lavender did you use?


4 Shaheen June 6, 2014 at 10:57 AM

2 tsp! If you want the lavender flavour to be milder, 1 tsp should be plenty.


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