Lavender Cake with Honeyed Ricotta
Prep time
Cook time
Total time
Lavender Cake with honeyed ricotta is simply a taste of Spring in every bite! This surprising flavor is sure to delight your guests!
Recipe type: Dessert
Serves: 8
  • Pillsbury Baking Spray with Flour
  • 1¾ cups Pillsbury BEST All Purpose Flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon finely grated orange peel
  • 1 tablespoon culinary lavender, crushed, plus additional 1 to 2 tablespoons for garnish
  • ¼ teaspoon freshly ground black pepper
  • ⅔ cup plain yogurt
  • 3 large eggs
  • ⅔ cup Crisco Pure Olive Oil
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream
  • 3 tablespoons honey
  • ¾ cup ricotta cheese, at room temperature
  1. Heat oven to 350∞F. Spray a 9 x 5-inch loaf pan generously with baking spray; set aside.
  2. Combine flour, baking powder and salt in a small bowl.
  3. Whisk together sugar, orange peel, lavender and pepper in a large mixing bowl until evenly distributed.
  4. Add yogurt, eggs and olive oil; continue whisking until smooth.
  5. Whisk in vanilla.
  6. Add flour mixture and gently whisk in until just combined. Scrape batter into prepared pan.
  7. Bake 55 minutes or until a toothpick inserted in center comes out clean.
  8. Cool in pan 5 minutes; remove from pan and cool completely.
  9. Whip cream with an electric mixer until soft peaks form.
  10. Add honey and continue to whip until stiff.
  11. Add ricotta cheese, a dollop at a time, and beat until fluffy.
  12. Slice cake. Top slices with honeyed ricotta and sprinkle with lavender.
Recipe by Mommy Evolution at