Earlier this week I went to the eye doctor to get my eyes checked. I’ve never gotten my pupils dilated and had no idea what the expect. When I got home I told myself that everything was alright and started working – but apparently when the eye doctor dilates your pupils your eyeballs refuse to look at a computer screen or anything bright.
For a moment I had absolutely no idea what to do. I just sat there trying to relax but it didn’t really work out. So I did the only thing that wouldn’t bother my eyes…bake a cake.
I was so impressed with how delicious this cake turned out. It feels like the perfect treat to enjoy during a warm spring day. It was so good I went for a second slice (maybe a third, whatevs…).
For the lavender icing I used Monin Lavender Syrup but I am sure you can use dried lavender but I haven’t been able to get my hands on that in any local grocery store. So this syrup does the job. :)
- 1/2 cup unsalted butter
- 2 cups white sugar
- 5 eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup non-fat milk
- 1 1/2 tsp almond extract
- 1/2 cup powdered sugar
- 4 tsp lavender syrup
- 1 tsp water
- Preheat oven to 350 degrees F. Grease and flour bundt cake pan.
- Mix all dry ingredients in a medium bowl: flour, baking powder, and salt.
- In a large bowl mix butter and sugar until fluffy. Add eggs one by one until it's all mixed.
- Add milk and almond extract. Continue to mix.
- Slowly add the dry ingredients into batter. Mix until smooth.
- Pour batter into bundt pan. Bake for 50-60 minutes at 350 degrees F.
- Once done remove and let cool in the baking pan for 3-4 minutes. Remove and place on wire rack.
- When cooling prepare lavender flavored icing. In a bowl add powdered sugar, lavender syrup, and water. Mix until smooth. If you feel that the icing is too thick add water in small increments until a glaze-like consistency. Drizzle over the cooled cake.
Photos by Blush + Jelly