Thought I would post the recipe for one of my first experimental cake recipes, which turned out beautifully! I think it needs a little frosting to balance the lavender flavor, so don't forget to whip up a buttercream!
Simmer 1 C milk in a small saucepan with 2 TB culinary lavender until fragrant, probably 5-7 minutes(?). You can strain or leave the lavender buds-- I like the color of the lavender pieces in the cake.
Blend 30 seconds on low speed, scraping down the bowl, then beat on high for 2 minutes.
2.25 C cake flour or 2 C all purpose (but the cake flour has the best texture)
1- 1.25 C sugar (I like a delicate cake, not too sweet, with the lavender)
3.5 tea baking powder
1 tea salt
1/2 C shortening
1/2 tea vanilla
1 C infused milk (from above)
Add and beat 2 minutes at high speed:
4 egg whites (you could use 2 whole eggs, but it will make the cake more yellow)
Pour into a cupcake pan with liners and bake in 350 F degree oven for 20 minutes (cupcakes), or 30-40 minutes for in a big pan.