Ingredients
Units
Scale
- 1 1/2 cups AP flour
- 3/4 cup granulated sugar pulsed in a blender with 3 teaspoons lavender buds
- 2 teaspoons baking powder
- 3 eggs
- 1 1/2 cups Ricotta cheese
- 1 teaspoon vanilla
- 1/3 cup vegetable oil
- Juice of 1 lemon
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
Lemon Icing:
- 1/2 cup confectioner's sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a mini bundt pan and set aside.
- In the bowl of your mix master with the paddle attachment, beat eggs, ricotta, sugar, vegetable oil, vanilla, lemon juice and zest. Once it is all incorporated, add in flour and baking powder. Beat again until a smooth batter comes together.
- Divide the batter between the bundt molds and bake for 25-30 minutes or until the cake tester comes out clean.
- In a small bowl whisk together the ingredients for the lemon icing. If you prefer a regular icing, just swap out the lemon juice for cream or whole milk.
- Once the cakes have cooled, drizzle each with icing and a sprinkle of lemon zest and some additional lavender buds for garnish. Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
