This buttery lemon-lavender pound cake is simple to stir together and so satisfying. It’s topped with a thick drape of lemon glaze and garnished with a bouquet of edible petals.

You can find shopping links for the dried edible petals in the recipe post (see link below), or use fresh, organic edible petals from your own garden. Be absolutely sure flowers are edible before adding them to your cakes. Pansy, marigold, lavender buds and rose petals are all good choices here.


RECIPE: [ Ссылка ]

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