Versatile lavender buds and oil!

I have never used culinary lavender before but I’ve used lavender oil in my diffuser many times. It is great for winding down before bed and reducing stress/anxiety. What is interesting to note about this product is that it is English Lavender, as opposed to French; French lavender is inedible as it has a medicinal taste to it. With the holidays coming up, I was eager to try out some new dessert ideas. After smelling Bonnieheath’s lavender buds and essential oil, I figured it would go great in a lemon cake! It truly is a perfect pairing and I don’t know why I never tried it before! Not only does it taste and smell delightful, but there are numerous health benefits as well, such as improving mental health and relieving mild migraines. I am really happy with this product and excited to see what else I can make with it!

Lavender cake recipe:

1 cup of water

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups brown sugar

4 large eggs

1 tablespoon vanilla extract

1 cup of unsweetened almond milk

Juice of 1 large lemon

1 tablespoon of Bonnieheath lavender buds

Icing:

2 cups powdered sugar

2 tablespoons of softened butter

1 teaspoon vanilla

4 tablespoons milk

8 drops of Bonniheath lavender oil

1 tablespoon Bonniheath lavender buds

Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat the butter and sugar in a large bowl with a mixer for about 3 minutes, or until it's light and fluffy. Gradually beat in the eggs, one at a time, then the vanilla. Combine the milk, lemon juice, and lavender. Beat in the flour and milk/lemon juice mixture, alternating between the two

Bake in a buttered pan at 350 farenheit for about 45 minutes

Once the cake is cool, mix together the ingredients for the icing and drizzle on top