Lavender sachets are available for sale in September. Sachets contain 100% natural lavender florets. Cotton muslin bags are made in the USA.
3/4 c. unsalted butter, soft
3/4 c. agave nectar, raw, dark
3 eggs lightly beaten
1 1/2 c. self rising wh wheat pastry flour
1 TBSP fresh lavender florets
1/2 tsp. vanilla extract
2 TBSP cream
Preheat oven to 350 F. Lightly grease/flour a ring/bundt or 8” round.
Melt butter and add agave nectar, blend.
Add one egg at a time, beat separately.
Add vanilla and cream to liquid mixture.
Add flour to the wet mixture and blend.
Fold in one TBSP of lavender.
Place in pan. Bake 40 minutes
(25 minutes convection bake)
Let sit 5 minutes and turn out onto cooling rack.
Mix confectioners’ sugar with 1 TBSP cream and 1/2 tsp. vanilla.
Mix until smooth and drizzle over cake.
Decorate with fresh lavender florets.
1/2 cup confectioners’ sugar, sifted
Decorate with fresh lavender florets
Top with lavender powdered sugar