Incredible Buttermilk Lavender Snack Cake

I had some lavender left form the various cooking and baking competitions and roundups that included it last week and I wanted to use it. Needing a quick dessert today I decided to make alight snack cake with lavender..but which basic recipe to use? Lavender is a citrus-floral flavor that is distinct enough to overpower too delicate a taste but delicate enough to be overpowered its self. I always think of white gloves and roses and red transferware teapots when I think of lavender desserts and I wanted something that would absolutely live up to my expectations.

But…I was also making a pasta dish that was high in garlic and eggplant. I like my desserts to compliment my main course and the tastes to balance. I know..I need a life, right. Give these a try and see how you like them. The walnuts could certainly be replaced with a more delicate nut like a hazelnut with potentially better results. I had walnuts so that it what I used.

Buttermilk Lavender Snack Cake

1 c unsalted butter, softened

3 large eggs

1 1/4 c light brown sugar

1 c sugar

1/2 c regular buttermilk, not low fat or fat free.

1 Tbs vanilla

1 tsp grated lemon peel

1 tbs lemon juice

1 c walnuts, chopped

2 2/3 c flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 Tbs culinary lavender, slightly crushed in hands to release flavors

Mix butter and sugar until well blended. Add eggs one at a time. Add buttermilk, lemon juice, grated lemon rind, and vanilla.

Mix together the flour, soda, salt and baking powder. Add to butter mixture. Stir in walnuts and lavender.

Spread in 13 x 9 pan. Bake at 325 for 1 hour or until toothpick comes out clean. Cool completely.

Cut into bars and dust with confectioners sugar just before serving.

Serves 16