Lemon Pudding Lavender Cake

This moist, dense lemon pudding cake topped with lavender frosting is great for a casual weeknight dessert or for sharing at gatherings.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 435 Calories

Ingredients

• ½ cup butter, softened
• 4 eggs
• 1 cup water
• 1 (3 ounce) package instant lemon pudding mix
• cooking spray
• 1 (16 ounce) container lemon frosting
• 1 (15.25 ounce) package lemon cake mix
• 1 tablespoon ground lavender
• 2 tablespoons ground lavender

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.

Step 2

Combine cake mix, water, eggs, butter, instant pudding mix, and 1 tablespoon lavender in a large bowl. Beat with an electric mixer on medium-low speed, occasionally scraping down sides, until smooth, about 2 minutes. Pour into the prepared tube pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool cake in the pan, 10 to 15 minutes. Invert onto a wire rack and allow to cool completely, about 30 minutes.

Step 4

Mix lemon frosting and 2 tablespoons lavender together in a small bowl until combined. Spread over cooled cake.