Growing up I knew what lavender was, or at least I thought I did. The only time I “experienced” lavender was when it was the main sent in a candle or soap. I don’t even know if what I smelled was real lavender or an artificial replica. I don’t think I even saw fresh lavender until I was much older. On my first trip to France I was amazed at how much lavender there was. Not just at the corner flower stalls, but in the FOOD! I had chocolate truffles made with lavender, cake with lavender, and even savory dishes with lavender. It also when I first learned about a wonderful spice blend called Herbs de Provence which can sometimes vary in the spices used, but many blends often have lavender in the mix. (I highly recommend picking some up).
After that trip to Paris I came home with a new found love of lavender. I buy it fresh at local farmers markets and dry it out to make sachets or to just brighten up the house. I started cooking with a blend of Herbs de Provence that has lavender in it and, of course, I started making lavender cake.
I know some people are probably skeptical about eating something floral like lavender, but to them I ask “how is it different from any other herb we cook with?” Lavender imparts a truly unique flavor to anything it is added to, which is why I decided to make this Lavender Lemon cake recipe.
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