Meyer Lemon Cake with Raspberries and Lavender Cream
Prep time: 
Cook time: 
Total time: 
  • For cake:
  • 1 Box Duncan Hines Lemon Supreme Cake Mix
  • 3.4 oz. Jello Lemon Flavor Instant Pudding
  • ¼ cup of Meyer Lemon juice, freshly squeezed
  • 3 oz. water
  • 4 eggs
  • ½ teaspoon lemon extract
  • ⅔ cup cannola oil
  • For filling:
  • 1½ cream Creme fraiche
  • 3 tablespoons lavender honey
  • ½ tablespoon dried lavender buds, ground.
  • ½ teaspoon vanilla
  • For glaze:
  • ¼ cup Meyer lemon juice, fresh squeezed
  • 1 teaspoon finely grated Meyer lemon zest
  • ½ teaspoon lemon extract
  • 1 cup confectioners sugar
  • For garnish:
  • 2 pints fresh raspberries
  • 1-2 teaspoons powdered sugar
  • Thin slices of lemon
  • Preparation:
  1. Preheat oven to 350º In a large bowl mix all cake ingredients with an electric mixer at high speed until thick. Pour batter into two greased 9” round baking pans. Bake at 350º for approximately 40 minutes, or until a toothpick comes out clean. Cool for 10 minutes and transfer to wire racks: cool completely.
  2. In a small heavy saucepan bring the creme fraiche, honey, vanilla and ground lavender blossoms to a boil, then remove from heat and let steep, covered, for 20 to 30 minutes. Strain through a micro mesh sieve into a bowl and chill, covered, until cold.
  3. Put the glaze ingredients together in a small bowl. Whisk together until smooth and blended. Set aside.
  4. Place first lemon cake layer on serving plate: spread top with 1 cup of the lavender cream filling. Top with second cake layer. Pierce the top layer in an even pattern; slowly spoon the glaze across the top of the cake. Cover with fresh raspberries. Dust with a light sprinkle of powdered sugar then arrange lemon slices around the bottom of the cake. Refrigerate for at least 1 hour or until ready to serve.
Recipe by Sonoma Christian Home at