Lavender Cake with honeyed ricotta is simply a taste of Spring in every bite!
This surprising flavor is sure to delight your guests!
Light tasting olive oil is ideal as an all-purpose cooking oil that can be used in baked goods like muffins, cakes and brownies.
For more delightful baking recipes, visit www.crisco.com. This post contains affiliate links.
- 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 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.
Items to help make this delicious lavender cake:
For more baking ideas:
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