A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
Gluten-Free Lemon Lavender Cake Dairy-Free Option
Description
Indulge in a moist gluten-free lemon lavender cake with a dairy-free option. Perfectly floral, zesty, and allergy-friendly.
Ingredients
Lavender Milk
Lemon Lavender Cake
Lemon Curd
Lemon Whipped Cream
Instructions
- Combine the milk and dried lavender in a small pot and bring to a boil on high. Turn off the heat and allow the lavender to steep for 10 minutes. Strain the lavender out and let the milk cool for 10 minutes before using it in the cake recipe. Note that as the milk boils and the lavender steeps, the volume will reduce. The cake will require only ½ cup of this lavender milk.
- Preheat the oven to 350ºF and prepare one 8-inch round cake pan with non-stick baking spray and parchment paper.In a small mixing bowl, whisk together the flour baking powder, and salt. Set aside.In a medium mixing bowl, whisk together the sugar, sour cream, oil, egg, and vanilla until smooth.Add half of the dry ingredients and mix, followed by half of the milk and mix.Add the remaining half of the dry ingredients and again, the remaining half of the milk and mix until just combined. It’s okay if there are a few lumps in the batter.Spread the batter into the prepared cake pan and bake for approximately 30-35 minutes. The edges of the cake should be light golden brown and slightly pulled away from the cake pan. A toothpick inserted in the middle should come out with a few moist crumbs.Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to fully cool.
- In a small heavy-bottomed pot, combine the lemon juice, milk, sugar, cornstarch, and salt and whisk together until smooth.Begin to cook over medium-high heat. Continue to whisk as the curd begins to boil and thicken. This should take approximately 5 minutes.Remove from the heat, add in the butter and food color (if using), and mix until fully melted and combined.Pour into a shallow dish and immediately cover the surface directly with plastic wrap. Allow it to come to room temperature before using it on the cake. It will thicken even more as it cools. You can place it in the fridge to chill faster.
- In a stand or handheld mixer, combine heavy cream and lemon juice and whip on high until foamy.Add the powdered sugar and lemon zest and whip on high until stiff peaks are achieved.Chill until ready to use.
- Level the cake, if needed, and place it on a cake plate or turntable.Spread the lemon whipped cream on top and let it set for 5 minutes in the fridge.Once the whipping cream is set, spread the lemon curd on top and decorate with a few sprigs of dried lavender. Enjoy!Store leftover cake in an airtight container in the fridge for up to 5 days.
Q: Can I double the recipe?
A: Yes, use two 8-inch pans and bake for the same time.
Q: Is there a dairy-free option?
A: Use plant-based milk, sour cream, and butter. The whipped cream needs a dairy-free heavy cream substitute. Which tip will you try first?
A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
Q: What if I don’t have dried lavender?
A: You can skip it. The cake will just be lemon flavored, which is still delicious.
Q: Can I double the recipe?
A: Yes, use two 8-inch pans and bake for the same time.
Q: Is there a dairy-free option?
A: Use plant-based milk, sour cream, and butter. The whipped cream needs a dairy-free heavy cream substitute. Which tip will you try first?
A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
Q: Can I make this cake a day ahead?
A: Absolutely. Bake the cake and make the curd one day early. Assemble just before serving.
Q: What if I don’t have dried lavender?
A: You can skip it. The cake will just be lemon flavored, which is still delicious.
Q: Can I double the recipe?
A: Yes, use two 8-inch pans and bake for the same time.
Q: Is there a dairy-free option?
A: Use plant-based milk, sour cream, and butter. The whipped cream needs a dairy-free heavy cream substitute. Which tip will you try first?
A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
Q: Can I use regular milk instead of plant-based?
A: Yes, any milk works fine for the lavender milk and cake.
Q: Can I make this cake a day ahead?
A: Absolutely. Bake the cake and make the curd one day early. Assemble just before serving.
Q: What if I don’t have dried lavender?
A: You can skip it. The cake will just be lemon flavored, which is still delicious.
Q: Can I double the recipe?
A: Yes, use two 8-inch pans and bake for the same time.
Q: Is there a dairy-free option?
A: Use plant-based milk, sour cream, and butter. The whipped cream needs a dairy-free heavy cream substitute. Which tip will you try first?
A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
Quick Questions and Answers
Q: Can I use regular milk instead of plant-based?
A: Yes, any milk works fine for the lavender milk and cake.
Q: Can I make this cake a day ahead?
A: Absolutely. Bake the cake and make the curd one day early. Assemble just before serving.
Q: What if I don’t have dried lavender?
A: You can skip it. The cake will just be lemon flavored, which is still delicious.
Q: Can I double the recipe?
A: Yes, use two 8-inch pans and bake for the same time.
Q: Is there a dairy-free option?
A: Use plant-based milk, sour cream, and butter. The whipped cream needs a dairy-free heavy cream substitute. Which tip will you try first?
A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
Three things often go wrong with this cake. First, the lavender milk might turn bitter. Do not boil the lavender too long. Steep for exactly ten minutes then strain it out. I remember my first batch tasted like soap. Second, the lemon curd can get lumpy. Whisk constantly while it cooks. Low heat helps, too. Third, the cake might sink in the middle. That happens if you overmix the batter. Stir just until the flour disappears. A few lumps are fine. Why this matters: Fixing these mistakes makes you a more confident baker. You learn to trust your eyes and hands. Which of these problems have you run into before?
Quick Questions and Answers
Q: Can I use regular milk instead of plant-based?
A: Yes, any milk works fine for the lavender milk and cake.
Q: Can I make this cake a day ahead?
A: Absolutely. Bake the cake and make the curd one day early. Assemble just before serving.
Q: What if I don’t have dried lavender?
A: You can skip it. The cake will just be lemon flavored, which is still delicious.
Q: Can I double the recipe?
A: Yes, use two 8-inch pans and bake for the same time.
Q: Is there a dairy-free option?
A: Use plant-based milk, sour cream, and butter. The whipped cream needs a dairy-free heavy cream substitute. Which tip will you try first?
A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
Common Troubles and Easy Fixes
Three things often go wrong with this cake. First, the lavender milk might turn bitter. Do not boil the lavender too long. Steep for exactly ten minutes then strain it out. I remember my first batch tasted like soap. Second, the lemon curd can get lumpy. Whisk constantly while it cooks. Low heat helps, too. Third, the cake might sink in the middle. That happens if you overmix the batter. Stir just until the flour disappears. A few lumps are fine. Why this matters: Fixing these mistakes makes you a more confident baker. You learn to trust your eyes and hands. Which of these problems have you run into before?
Quick Questions and Answers
Q: Can I use regular milk instead of plant-based?
A: Yes, any milk works fine for the lavender milk and cake.
Q: Can I make this cake a day ahead?
A: Absolutely. Bake the cake and make the curd one day early. Assemble just before serving.
Q: What if I don’t have dried lavender?
A: You can skip it. The cake will just be lemon flavored, which is still delicious.
Q: Can I double the recipe?
A: Yes, use two 8-inch pans and bake for the same time.
Q: Is there a dairy-free option?
A: Use plant-based milk, sour cream, and butter. The whipped cream needs a dairy-free heavy cream substitute. Which tip will you try first?
A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
This cake stays moist for days if stored right. Keep leftovers in an airtight container in the fridge. It will last up to five days. I once forgot a slice on the counter overnight. It dried out fast, so don’t skip the fridge. You can also freeze the cake layers without frosting. Wrap them tight in plastic wrap and foil. They keep for up to three months. Thaw in the fridge before adding toppings. Batch cooking saves time for busy weeks. Make two cakes at once and freeze one. Why this matters: You always have a treat ready for guests. Have you ever tried storing it this way? Share below!
Common Troubles and Easy Fixes
Three things often go wrong with this cake. First, the lavender milk might turn bitter. Do not boil the lavender too long. Steep for exactly ten minutes then strain it out. I remember my first batch tasted like soap. Second, the lemon curd can get lumpy. Whisk constantly while it cooks. Low heat helps, too. Third, the cake might sink in the middle. That happens if you overmix the batter. Stir just until the flour disappears. A few lumps are fine. Why this matters: Fixing these mistakes makes you a more confident baker. You learn to trust your eyes and hands. Which of these problems have you run into before?
Quick Questions and Answers
Q: Can I use regular milk instead of plant-based?
A: Yes, any milk works fine for the lavender milk and cake.
Q: Can I make this cake a day ahead?
A: Absolutely. Bake the cake and make the curd one day early. Assemble just before serving.
Q: What if I don’t have dried lavender?
A: You can skip it. The cake will just be lemon flavored, which is still delicious.
Q: Can I double the recipe?
A: Yes, use two 8-inch pans and bake for the same time.
Q: Is there a dairy-free option?
A: Use plant-based milk, sour cream, and butter. The whipped cream needs a dairy-free heavy cream substitute. Which tip will you try first?
A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
This cake stays moist for days if stored right. Keep leftovers in an airtight container in the fridge. It will last up to five days. I once forgot a slice on the counter overnight. It dried out fast, so don’t skip the fridge. You can also freeze the cake layers without frosting. Wrap them tight in plastic wrap and foil. They keep for up to three months. Thaw in the fridge before adding toppings. Batch cooking saves time for busy weeks. Make two cakes at once and freeze one. Why this matters: You always have a treat ready for guests. Have you ever tried storing it this way? Share below!
Common Troubles and Easy Fixes
Three things often go wrong with this cake. First, the lavender milk might turn bitter. Do not boil the lavender too long. Steep for exactly ten minutes then strain it out. I remember my first batch tasted like soap. Second, the lemon curd can get lumpy. Whisk constantly while it cooks. Low heat helps, too. Third, the cake might sink in the middle. That happens if you overmix the batter. Stir just until the flour disappears. A few lumps are fine. Why this matters: Fixing these mistakes makes you a more confident baker. You learn to trust your eyes and hands. Which of these problems have you run into before?
Quick Questions and Answers
Q: Can I use regular milk instead of plant-based?
A: Yes, any milk works fine for the lavender milk and cake.
Q: Can I make this cake a day ahead?
A: Absolutely. Bake the cake and make the curd one day early. Assemble just before serving.
Q: What if I don’t have dried lavender?
A: You can skip it. The cake will just be lemon flavored, which is still delicious.
Q: Can I double the recipe?
A: Yes, use two 8-inch pans and bake for the same time.
Q: Is there a dairy-free option?
A: Use plant-based milk, sour cream, and butter. The whipped cream needs a dairy-free heavy cream substitute. Which tip will you try first?
A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
My First Lavender Lesson
The first time I tasted lavender in food, I was a little nervous. I thought it would taste like soap. But my neighbor, an old lady with a braid down her back, handed me a cookie. One bite and I understood. Flowers in food aren’t strange. They are a memory of sunshine. This cake reminds me of her kitchen. It smells like a spring garden after rain. The lemon wakes you up, and the lavender whispers you back to calm. I still laugh when I remember how I sniffed that cookie before eating it. Doesn’t that smell amazing? *Fun fact: Lavender belongs to the mint family. So you are basically eating a fancy, floral mint leaf. Isn’t that wild?*The Magic of Lavender Milk
This step is like making tea for your cake. You warm milk with dried lavender, let it sit, and then strain out the little purple buds. Don’t skip the straining. No one wants a mouthful of flower stems. The milk turns a soft, pale purple. It smells like a hug from a grandmother you never met. Why this matters: the lavender flavor is gentle this way. You get the scent, not the bitterness. Have you ever cooked with flowers before? I would love to hear your story.Simple Cake, Big Heart
This cake batter is easy. You mix the wet things, then the dry things, then the lavender milk. It is that simple. My own kids used to help me stir, and we always left a few lumps. Lumps are not a mistake. They mean you did not overmix. Overmixing makes a cake tough. Why this matters: a tender cake is a happy cake. You want it soft like a cloud. The edges turn golden, and the middle stays pale. That is how you know it is done. What is your favorite cake to bake for a rainy day?Lemon Curd That Shines
Lemon curd sounds fancy, but it is just cooked lemon, sugar, and a little cornstarch. You whisk it on the stove until it gets thick. It goes from liquid to pudding in about five minutes. Watch it closely or it will bubble over. I once left my curd too long and had to scrub the stovetop for an hour. I still laugh at that. But when you get it right, the curd is bright and tangy. It cuts through the sweet cream. The butter at the end makes it silky. Have you ever made your own lemon curd? It is easier than pie.Whipped Cream with a Twist
This whipped cream has lemon juice and zest in it. Do not worry, it will not curdle if you add the juice slowly. The lemon makes the cream light and fresh. It is not too sweet. It is just right. Whip it until it stands up in stiff peaks. That means when you lift the beater, the cream holds a pointy tip. If it flops over, keep whipping. Why this matters: stiff cream holds the curd on top without sliding off. Do you like your whipped cream sweet or on the tart side?Putting It All Together
First, spread the whipped cream on the cooled cake. Pop it in the fridge for five minutes. Then spoon the lemon curd on top. The cream holds the curd like a little fence. Finally, add a few dried lavender buds on top for looks. This cake tastes like a sunny day in a flower field. Each bite has three layers: creamy, tangy, and floral. It is special enough for a birthday but simple enough for a Tuesday. Let me know in your heart: would you try this cake for breakfast? I would not tell anyone.Keeping the Cake Happy
Store this cake in the fridge. Cover it tight so it does not dry out. It will last up to five days, but I bet it will be gone in two. The flavors actually get better after a day. The lavender and lemon become best friends. I keep a slice for myself and hide it behind the milk. Do not tell my family. If you make this cake, please share a photo or a memory. I would love to hear how your kitchen smelled. Did your family ask for seconds? Mine always do.Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Milk (regular or plant-based) | 1 cup (240ml) | Room temperature |
| Dried lavender | 1 tablespoon | For lavender milk |
| Flour (all-purpose or gluten-free 1:1 blend) | 1 1/4 cups (160g) | |
| Baking powder | 1/2 tablespoon (7g) | |
| Fine sea salt | 1/2 teaspoon | |
| Granulated sugar | 1 cup (200g) | |
| Sour cream (regular or plant-based) | 1/2 cup (120ml) | Room temperature |
| Vegetable oil | 1/4 cup (60ml) | |
| Large egg | 1 | Room temperature |
| Vanilla extract | 1 teaspoon | |
| Lavender milk | 1/2 cup (120ml) | Room temperature |
| Lemon juice | 1/2 cup (120ml) | For lemon curd |
| Milk (regular or plant-based) | 1/4 cup (60ml) | For lemon curd |
| Granulated sugar | 2 tablespoons (25g) | For lemon curd |
| Cornstarch | 1 tablespoon (8g) | For lemon curd |
| Fine sea salt | Pinch | For lemon curd |
| Butter (regular or plant-based) | 1 tablespoon (14g) | For lemon curd |
| Yellow food color | Optional | For lemon curd |
| Heavy cream (regular or plant-based) | 1 cup (240ml) | Cold, for whipped cream |
| Powdered sugar | 2 tablespoons (16g) | For whipped cream |
| Lemon juice, freshly squeezed | 1 tablespoon (15ml) | For whipped cream |
| Lemon zest | 2 teaspoons | For whipped cream |
Why This Cake Reminds Me of Sunday Mornings
My grandma always said baking should smell like a hug. This lemon lavender cake does just that. The first time I made it, my whole kitchen smelled like a sunny garden. Doesn’t that smell amazing? I still laugh remembering how my little cousin licked the lavender milk spoon and made a face—then asked for more!
Lavender is a tricky friend. A little makes you feel fancy, but too much tastes like soap. I learned that the hard way once. Trust me, you want the gentle fairy-tale version. This cake uses the warm milk to soak up just enough lavender magic.
The lemon curd is the star here—bright and tangy, like summer in a spoon. I always sneak a bit before it goes on the cake. You can swap regular dairy for your favorite plant-based milk and butter, and it still turns out lovely. It’s a forgiving recipe for a beginner baker.
Let’s Bake This Together, Step by Step
Step 1: Start with the lavender milk. Pour 1 cup of milk (regular or plant-based) into a small pot. Add 1 tablespoon of dried lavender. Bring it to a boil, then turn off the heat. Let it steep for 10 minutes. Strain out the lavender bits, then let the milk cool for 10 minutes. (Hard-learned tip: don’t skip the straining—nobody wants crunchy cake!)
Step 2: Preheat your oven to 350°F. Grease an 8-inch round pan with non-stick spray and line the bottom with parchment paper. In a small bowl, whisk together 1 1/4 cups flour, 1/2 tablespoon baking powder, and 1/2 teaspoon salt. Set that aside for now.
Step 3: In a bigger bowl, whisk 1 cup sugar, 1/2 cup sour cream, 1/4 cup vegetable oil, 1 egg, and 1 teaspoon vanilla. Mix until smooth. Then add half the flour mixture and stir, followed by half of your cooled lavender milk. My aunt once added the milk first—that cake was a puddle. Learn from her!
Step 4: Add the rest of the flour, then the rest of the milk. Stir just until combined—a few lumps are okay. Spread the batter into your pan. Bake for 30-35 minutes, until the edges are golden and a toothpick comes out with moist crumbs. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Step 5: While the cake cools, make the lemon curd. In a small pot, whisk together 1/2 cup lemon juice, 1/4 cup milk, 2 tablespoons sugar, 1 tablespoon cornstarch, and a pinch of salt. Cook over medium-high heat, whisking until it thickens and boils (about 5 minutes). Remove from heat, stir in 1 tablespoon butter and a drop of yellow food color if you like. Cover the surface with plastic wrap and let it cool. Have you ever tried making curd before? Share below!
Step 6: Now whip the cream. In a mixer, combine 1 cup cold heavy cream and 1 tablespoon lemon juice. Whip on high until foamy. Add 2 tablespoons powdered sugar and 2 teaspoons lemon zest. Whip until stiff peaks form. Chill until you’re ready to use it.
Step 7: To assemble, level your cooled cake if needed. Place it on a plate. Spread the lemon whipped cream on top. Pop it in the fridge for 5 minutes to set. Then spread the lemon curd on top. Add a few sprigs of dried lavender. Slice and enjoy! Store leftovers in the fridge for up to 5 days.
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Dessert, Cake
Three Fun Twists to Try
Berry Lavender Cake: Fold 1/2 cup fresh blueberries or raspberries into the batter before baking. The tart berries love the floral lavender. It’s like a forest fairy picnic.
Lemon Ginger Cake: Add 1 teaspoon of grated fresh ginger to the batter with the sugar. The warm zing pairs perfectly with the lemon. Your kitchen will smell incredible.
Coconut Lemon Lavender Cake: Swap the vegetable oil for melted coconut oil. Top the cake with toasted coconut flakes instead of lavender sprigs. It feels like a tropical vacation. Which one would you try first? Comment below!
How to Serve and Sip This Cake
This cake shines on a simple white plate. Add a small spoonful of extra lemon curd on the side. A few fresh mint leaves make it look fancy fast. For a fun picnic idea, slice it and serve on a wooden board with fresh berries.
Pair it with a tall glass of iced lavender lemonade for a non-alcoholic treat. For grown-ups, try a glass of sparkling wine with a splash of elderflower syrup. The bubbles and flowers sing together. Which would you choose tonight?
Storing Your Lavender Cake
This cake stays moist for days if stored right. Keep leftovers in an airtight container in the fridge. It will last up to five days. I once forgot a slice on the counter overnight. It dried out fast, so don’t skip the fridge. You can also freeze the cake layers without frosting. Wrap them tight in plastic wrap and foil. They keep for up to three months. Thaw in the fridge before adding toppings. Batch cooking saves time for busy weeks. Make two cakes at once and freeze one. Why this matters: You always have a treat ready for guests. Have you ever tried storing it this way? Share below!
Common Troubles and Easy Fixes
Three things often go wrong with this cake. First, the lavender milk might turn bitter. Do not boil the lavender too long. Steep for exactly ten minutes then strain it out. I remember my first batch tasted like soap. Second, the lemon curd can get lumpy. Whisk constantly while it cooks. Low heat helps, too. Third, the cake might sink in the middle. That happens if you overmix the batter. Stir just until the flour disappears. A few lumps are fine. Why this matters: Fixing these mistakes makes you a more confident baker. You learn to trust your eyes and hands. Which of these problems have you run into before?
Quick Questions and Answers
Q: Can I use regular milk instead of plant-based?
A: Yes, any milk works fine for the lavender milk and cake.
Q: Can I make this cake a day ahead?
A: Absolutely. Bake the cake and make the curd one day early. Assemble just before serving.
Q: What if I don’t have dried lavender?
A: You can skip it. The cake will just be lemon flavored, which is still delicious.
Q: Can I double the recipe?
A: Yes, use two 8-inch pans and bake for the same time.
Q: Is there a dairy-free option?
A: Use plant-based milk, sour cream, and butter. The whipped cream needs a dairy-free heavy cream substitute. Which tip will you try first?
A Sweet Send-Off
I hope this lemon lavender cake brings you joy. It is the perfect treat for spring afternoons or a quiet tea time. The lavender smell reminds me of my grandmother’s garden. *Fun fact: Lavender is a member of the mint family.* I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Happy cooking! —Chloe Hartwell.
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