Lavender PoppySeedCake

Ingredients

2 Cups Flour

1/3 Cup Sugar

3/4 Tsp Baking Powder

1/2 Tsp Baking Soda

3/4 Tsp Salt

1 Tbsp PoppySeeds

1/2 Cup Unsalted Butter

2 Eggs

1/8 Tsp Almond Extract

1/4 Tsp Lavender Paste

3/4 Cup Almond Milk

Directions

1. Preheat your oven to 350°F and grease a spring form pan with butter or coconut oil. In a large bowl sift together the flour, baking powder, baking soda, salt and sugar.

2. In the bowl of a stand mixer combine the eggs, almond extract, lavender paste, and the almond milk. Mix until combined with the whisk attachment. Once mixed add in the melted butter and poppyseeds.

3. Place the mixture on low speed with the paddle attachment and slowly start to add the flour mix into the wet ingredients. Only mixing until combined.

4. Once the batter is complete pour it evenly into the cake tin, tapping it a couple times on the counter to release any air bubbles. Bake for 20-25 minutes.

5. Remove the cake from the oven and let cool completely before frosting with your favorite buttercream. Once mine was frosted I sprinkled extra poppy seeds on top.

6. Serve and enjoy with a cup of coffee or a scoop of ice cream.

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Recipe Recap

Ingredients

2 Cups Flour

1/3 Cup Sugar

3/4 Tsp Baking Powder

1/2 Tsp Baking Soda

3/4 Tsp Salt

1 Tbsp PoppySeeds

1/2 Cup Unsalted Butter

2 Eggs

1/8 Tsp Almond Extract

1/4 Tsp Lavender Paste

3/4 Cup Almond Milk

Directions

1. Preheat your oven to 350°F and grease a spring form pan with butter or coconut oil. In a large bowl sift together the flour, baking powder, baking soda, salt and sugar.

2. In the bowl of a stand mixer combine the eggs, almond extract, lavender paste, and the almond milk. Mix until combined with the whisk attachment. Once mixed add in the melted butter and poppyseeds.

3. Place the mixture on low speed with the paddle attachment and slowly start to add the flour mix into the wet ingredients. Only mixing until combined.

4. Once the batter is complete pour it evenly into the cake tin, tapping it a couple times on the counter to release any air bubbles. Bake for 20-25 minutes.

5. Remove the cake from the oven and let cool completely before frosting with your favorite buttercream. Once mine was frosted I sprinkled extra poppy seeds on top.

6. Serve and enjoy with a cup of coffee or a scoop of ice cream.

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Notes

• Creating cakes that you will love is something I love to do. I love lavender and I think that this cake is great to have during these warm days.

• Reading the recipe all the way through before starting is one of the most important parts.

• As always explore in the kitchen with your ideas and have fun with it.