Ingredients

• ½ cup Organic Unbleached White All-Purpose Flour (60 g)
• 3 Tbsp Cinnamon Sugar, from the coffee cake mix packet (reserve remaining packet) (36 g)
• 1 Tbsp dried Lavender Flowers (3 g)
• 3 Tbsp cold Butter, cut into small cubes (42 g)

• ½ cup Butter (113 g)
• 1 Tbsp dried Lavender Flowers (3 g)
• ⅓ cup Milk, room temperature (80 g)
• ⅓ cup Sour Cream (80 g)
• 2 Eggs
• Zest of 2 Lemons, plus more for garnish (optional)
• 1 package Cinnamon Swirl Coffee Cake Mix

• 1½ cups Powdered Sugar (180 g)
• 1½ Tbsp Lemon Juice (22 g)
• 1 Tbsp Milk, plus more as needed (15 g)
• ½ tsp Vanilla Extract

Instructions

1. In a small bowl, mix together flour, cinnamon sugar and dried lavender.

2. Add the cold butter and use a fork or your fingers to work it into the mixture until coarse crumbs form. Refrigerate topping while preparing the cake batter.

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.

2. In a small saucepan, combine butter and lavender over medium-low heat until melted. Remove from heat and let steep for about 5 minutes while preparing the remaining ingredients.

3. In a large bowl, whisk together milk and sour cream until smooth.

4. Strain the melted butter into the bowl, pressing on the lavender to extract as much flavor as possible. Discard the flowers.

5. Add eggs and lemon zest and whisk until well combined.

6. Add coffee cake mix and stir just until incorporated. Do not overmix.

7. Spoon about two-thirds of the batter into the prepared pan and gently spread into an even layer.

8. Sprinkle the remaining cinnamon sugar packet evenly over the batter and lightly swirl with a toothpick or skewer.

9. Spoon the remaining batter on top, spread gently and finish with the crumb topping.

10. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.

11. Let the cake cool completely in the pan before removing.

1. In a bowl, whisk together powdered sugar, lemon juice, milk and vanilla until smooth. If needed, add additional milk, 1 teaspoon at a time, until the glaze is thick but pourable.

2. Drizzle the glaze over the cooled cake. Garnish with lemon zest and additional lavender, if desired.