Ingredients
- 1 8 ounce block cream cheese at room temperature
- 3 sticks butter at room temperature
- 3 cups sugar
- 3 cups flour
- 1 teaspoon salt
- 6 eggs at room temperature
- 1 teaspoon lemon extract
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/4 cup apricot nectar at room temperature
- 1 1/2-2 tablespoons lavender flowers
Servings: small cakes
Instructions
- Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
- In a separate bowl add the flour and salt and set aside
- Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
- Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
- Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
- Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.
