I can’t say enough good things about these bad girls. Lemon and lavender together is like PB&J. It just WORKS SO WELL. I vowed to only eat one, and then I ate three. So then I brought the remaining ones to work to get them the hell out of my house, and then I ate one for breakfast at my desk. So… so much for that. I’m super happy this actually worked too, because I just kinda dumped things into a bowl and prayed for the best.

Rest assured, they work… REALLY WORK.















The Recipe

Oven: 350 F

Bake Time: 30 minutes

Makes: 12 mini bundt cakes (or 1 large)

You will need:

1 cup all-purpose flour

1/3 cup spelt flour

1 tsp baking powder

1/2 tsp baking soda

Dash of salt

3/4 cup cane sugar

1/2 cup earth balance butter

Zest 1 lemon

Juice from 1 lemon

1 1/2 tbs lavender syrup

1 c almond milk

For glaze:

1/2 cup confectioners sugar

1 tsp lavender

1 drop water

To make

In small bowl, whisk together flour, spelt flour, baking powder, baking soda, and salt – set aside

In a large bowl, cream sugar and butter until light and fluffy (I used my hand mixer)

Add zest from 1 lemon, lavender syrup, and almond milk – mix well

Add juice from 1 lemon as well as dry mix, and continue to mix with hand-mixer – batter is done! Easy, right?

Add batter to your mini bundt cake mold (I used a silicone mold, which you will need to place on a cookie sheet before filling to keep from getting everywhere)

Bake at 350 F for 30 minutes, or until golden – cool for 10 minutes before glaze

To make glaze, just add sugar, lavender, and water – add more or less water as needed, but seriously… just a drop or two people!

Okay – now eat your heart out!

These go great with your morning cup of coffee or tea. Just saying. xx Bianca