Recipes and Cooking Lemon-Lavender-Poppy Seed Cake 2.0 (2) 2 Reviews This springy poppy seed cake will steal the show at your next shower or birthday party. Lavender gives the lemon cake a hint of garden-fresh flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 10, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 20 mins Total Time: 3 hrs Servings: 12 Jump to Nutrition Facts Ingredients 3 cup all-purpose flour 1 tablespoon poppy seeds 2 ½ teaspoon baking powder 1 teaspoon salt 2 cup sugar 3 tablespoon dried lavender buds* 1 cup butter, softened 3 eggs 1 teaspoon vanilla 1 ½ cup milk 1 lemon (2 tsp. zest, 3 Tbsp. juice) 1 recipe Lemon Buttercream Frosting Lemon Buttercream Frosting ½ cup butter, softened 8 cup powdered sugar 2 teaspoon lemon zest 4 tablespoon lemon juice 4 tablespoon whipping cream Directions Preheat oven to 350° F. Grease and flour a 13 x 9 x 2-inch baking pan. In a medium bowl combine flour, poppy seeds, baking powder, and salt. Place sugar and lavender in a blender or food processor; blend until combined. In an extra-large bowl beat butter with a mixer on medium 30 seconds. Add sugar mixture, 1/4 cup at a time, beating well after each addition. Scrape sides of bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk alternately, beating on low after each addition until well combined. Stir in lemon zest and juice. Spread batter evenly in prepared pan. Bake 35 to 40 minutes or until top springs back when lightly touched. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely on wire rack. Frost and decorate using Lemon Buttercream Frosting. If you don't want to decorate the cake, halve the frosting recipe. Lemon Buttercream Frosting In a large bowl beat butter with a mixer on high 30 seconds. Reduce speed; gradually add 6 cups of the powdered sugar, beating continuously. Beat in lemon zest and lemon juice. Beat in remaining 2 cups powdered sugar. Beat in enough whipping cream (4 to 6 Tbsp.) to make frosting spreading consistency. To tint the frosting purple use a 2:1 ratio red to blue liquid food color (6 drops red and 3 drops blue for X cups frosting). * You can find dried culinary lavender buds in gourmet food stores or online. ($10 per 4 oz.; amazon.com) To Decorate Cake Form the petals: Pipe dots in a circle using a piping bag with a large round tip. Use an offset spatula to pull frosting toward middle; add a second layer if you like.Add a candy: Place a lemon drop or several small candies or sprinkles in the center. Piping Bag Hack You don't have to use a pastry bag for these frosting finishes. In a pinch, a resealable plastic bag stands in. Snip off a corner, large or small, depending on the tip you're replacing. Rate it Print Nutrition Facts (per serving) 722 Calories 25g Fat 120g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 722 % Daily Value * Total Fat 25g 32% Saturated Fat 15g 75% Cholesterol 111mg 37% Sodium 500mg 22% Total Carbohydrate 120g 44% Total Sugars 94g Protein 6g Vitamin C 4.1mg 20% Calcium 129mg 10% Iron 2mg 11% Potassium 127mg 3% Fatty acids, total trans 1g Folate, total 68.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.