Best Lavender Cake Loafs with Honeyed Ricotta

Lavender Cake has a delicate floral flavor and a slightly sweet, earthy taste.

This loaf cake’s delicate flavor and soothing aroma is perfect if you’re looking for a unique, sophisticated dessert option that is both beautiful and delicious.

With honeyed ricotta, this lavender cake w is a delightful dessert that has a taste of Spring in every bite!

Be sure to check out the rest of our baking recipes, too!

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field of lavender

History of Lavender Cake

The history of lavender cake is not well documented, but it is believed to have originated in France, where lavender has been used in cooking and baking for centuries.

Lavender has been cultivated in the region of Provence since ancient times, and the herb’s sweet, floral flavor has been used to flavor everything from honey to cheese to desserts.

Over time, lavender became more widely used in cooking and baking throughout Europe and the United States, and recipes for lavender cakes began to appear in cookbooks and magazines in the late 20th century.

In recent years, lavender has become increasingly popular in the culinary world, and lavender cake has emerged as a trendy dessert option.

Lavender Cake has a delicate floral flavor and a slightly sweet, earthy taste.
This cake's delicate flavor and soothing aroma is perfect if you're looking for a unique, sophisticated dessert option that is both beautiful and delicious.

Lavender Cake

Lavender cake has become increasingly popular in recent years, particularly among those who are drawn to its unique flavor and health benefits.

In addition to its calming properties, lavender is also believed to have anti-inflammatory and antioxidant effects.

As a result, this cake has become a popular choice for special occasions, such as weddings and baby showers, as well as for everyday enjoyment.

For more delightful baking recipes, visit www.crisco.com.

lavender cake

Ingredients:

  • Pillsbury Baking Spray with Flour
  • 1 3/4 cups Pillsbury BEST All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 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
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup plain yogurt
  • 3 large eggs
  • 2/3 cup Crisco Pure Olive Oil
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 3 tablespoons honey
  • 3/4 cup ricotta cheese, at room temperature
lavender cake

Lavender Cake Loaf Directions:

Step 1: Heat oven to 350∞F. Spray a 9 x 5-inch loaf pan generously with baking spray; set aside.

Step 2: Combine flour, baking powder and salt in a small bowl.

Step 3: Whisk together sugar, orange peel, lavender and pepper in a large mixing bowl until evenly distributed.

Step 4: Add yogurt, eggs and olive oil; continue whisking until smooth.

Step 5: Whisk in vanilla.

Step 6: Add flour mixture and gently whisk in until just combined. Scrape batter into prepared pan.

Step 7: Bake 55 minutes or until a toothpick inserted in center comes out clean.

Step 8: Cool in pan 5 minutes; remove from pan and cool completely.

Step 9: Whip cream with an electric mixer until soft peaks form.

Step 10: Add honey and continue to whip until stiff.

Step 11: Add ricotta cheese, a dollop at a time, and beat until fluffy.

Step 12: Slice cake. Top slices with honeyed ricotta and sprinkle with lavender.

Lavender Cake with Honeyed Ricotta

Lavender Cake with Honeyed Ricotta

Yield: 8
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Lavender Cake with honeyed ricotta is simply a taste of Spring in every bite! This surprising flavor is sure to delight your guests!

Ingredients

  • Pillsbury Baking Spray with Flour
  • 1 3/4 cups Pillsbury BEST All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 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
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup plain yogurt
  • 3 large eggs
  • 2/3 cup Crisco Pure Olive Oil
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 3 tablespoons honey
  • 3/4 cup ricotta cheese, at room temperature

Instructions

  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.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 587Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 103mgSodium: 241mgCarbohydrates: 68gFiber: 1gSugar: 34gProtein: 11g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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    14 Comments

    1. The cake looks so gorgeous and moist..perfect for a Sunday dinner! I always like anything that has honey in it? this recipe surely has won me over hence ☺☺ thanks for bringing this to the Fiesta Friday party!

    2. Congratulations!
      Your recipe was featured on Full Plate Thursday and has been pinned to our Full Plate Thursday Features board. Thanks so much for sharing with us and have a great week!
      Miz Helen

    3. Your Lavender Cake is just beautiful! Hope you have a very special holiday and thanks so much for sharing with us at Full Plate Thursday.
      Miz Helen

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