Intro to Lavender | Lemon Lavender Cake Recipe

Hey Cakenistas! My Bakers Box and I brought in the Spring with a delicious string of Lemon and Lavender flavors. If you haven't tried this tasty combination, allow me to guide you. Lemon and Lavender together create a perfect Springtime marriage. The zest and freshness from the lemon is beautifully balanced by the floral fragrance of the lavender. 

Just like the rose, lavender is an edible flower that can also be added to savory dishes. I was introduced to lavender as an herb at my second culinary school. I made a lavender honey glaze for sauteed chicken breast and I've been hooked ever since. For those moments when I didn't have lavender in the pantry, I'd use thyme. Thyme isn't as floral, but the flavors are similar when used in savory dishes.


Dried lavender can be found randomly in specialty food stores, markets and online (Amazon). I actually found this beautiful big jar of lavender at Home Goods!! Yes I love them. You can also purchase lavender oil, which is the same. 

A little heads-up for those first timers - lavender may be somewhat of a required taste for those who aren't crazy about floral flavors. If it's your first time, just add 1 tsp. of dried lavender to this recipe (or 2 drops of oil). Click below to watch the full tutorial.

 Lemon Lavender Cake Recipe

1 1/2 c flour
1 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
2 tbsp softened butter
1 tsp lemon oil or extract(optional)
zest and pulp of 1 lemon
juice of 1 lemon (about 1/3 c)
2 tsp dried lavender

Glaze for loaves:
1/2 tsp lemon oil or extract
1-2 tbsp milk
1 1/2 c powdered sugar

Frosting for cupcakes:
2 sticks unsalted butter
3 c powdered sugar
1 tsp vanilla
2 tsp lemon extract
1 dash salt
Yellow or Lavender gel dye (optional)

Step 1.
Preheat oven to 350 degrees. In a mixing bowl with paddle attachment: Add granulated sugar, butter, vanilla extract and eggs. Cream for about 4 minutes.

Step 2.
Add lemon zest, flavorings (vanilla and lemon), lemon juice, lemon pulp and lavender. Continue to mix for a minute until all ingredients are combined.

Provided by My Bakers Box
Step 3.
Add flour while mixer is on low, and add oil. Mix until just combined.

Step 4.
I received some beautiful cake loaf pans and cupcake liners, which I used. Fill the cupcake pan up 3/4 of the way, and loaf pans 3/4 of the way. Of course you can do one or the other. Bake cake loaves at 350 for about 25 minutes and cupcakes for about 16 minutes.

Glaze Icing:

I love glaze because it's so ridiculously easy. Combine all dry ingredients into a bowl and begin whisking in milk. After the first tbsp of milk add drop by drop to control consistency.


In a mixer: Cream butter for 3 minutes or until smooth. Gradually add powdered sugar. Add salt and flavorings. Mix for 5 minutes. If needed add a splash of milk or cream. Optional: Divide frosting to color one half yellow, and one half lavender.

Decorate Those Cakes:

Cake Loaves: Once cooled, poke several holes down the middle of the cake and spoon over glaze. Let sit for a minute and add a second layer of glaze. Top with lavender. Using Wilton tip #67 finish by piping a shell line down the center of the cake for added couture.

Cupcakes: Fill two piping bags with buttercream (one with yellow, one with lavender/violet) using tip #22. Start in the center of the cupcake and pipe in a continuous circle until you've almost reached the edge. Instead of stopping, begin to pipe upwards leaving a complete gap in the center. Finish by garnishing an edge with fresh lemon zest and lavender.

If you'd like to purchase your own #MyBakersBox subscription box, visit and enter "Couture Cakes" at checkout for $5 off! Enjoy :)

The Best Chocolate Cupcakes Ever Had

Hey Cake Lovers!
I think that most of us can agree CHOCOLATE IS BOSS. While we love and crave it, it can be difficult to perfect even in cake form. Chocolate has a personality of its' own and has to be treated with TLC. I've experimented with SO MANY chocolate cake recipes at this point that I've lost count. I've had cupcakes sink, cakes collapse; too dense, too sweet or no flavor. I've tried dump recipes, recipes with boiling water, instant coffee, mayonnaise, etc. Yet, I'd still catch myself in the baking aisle of the grocery store - within minutes picking up the cake mix. 

Cake mix scares me. Sometimes the ingredient list alone has me wondering if it can truly be labelled 'cake' or if it's 'cake food product'. You get the point, so let's jump into it. After seven years of experimenting, failing and singing along the way, I've got the WORLD'S BEST CHOCOLATE CUPCAKE RECIPE YOU'VE EVER HAD IN YOUR LIFE. Hey, I figured go big or go home (don't judge). This recipe is so good, that I thought about keeping it myself, which is more of a reason to share. The best part about this recipe is that there is no creaming involved. One bowl and spoon.


1 egg
1 c sugar
1/2 c vegetable oil
1 1/2 c flour
1 c water
1/2 c cocoa powder (unsweetened)
2 tsp. vinegar
1 tsp salt
1 tsp baking soda

Whisk or Spoon
Large Bowl
Cupcake Pan + Liners

Step 1.
Preheat oven to 350 degrees. Add all dry ingredients to bowl (yup ALL of them).

Step 2.
Whisk to combine the dry ingredients. This also acts as a quick sift to lighten up the flour and cocoa powder. Make sure there are no streaks of white sugar or brown cocoa powder left in the bowl.

Step 3.
Add all wet ingredients (egg, water, oil, vinegar). Stir for a couple of minutes until the batter is smooth, rich and makes you want to dive in.


Step 4.
Spoon into cupcake liners filling almost to the top (as these don't overly rise). Bake at 350 for 15-17 minutes. Cool and frost as you please. 

Take these to a party like I did, and watch them disappear. You'll be sad at first but then you'll remember you've got the source! And you'll smile. Enjoy!