Description
This Lemon Lavender Cake combines the zesty brightness of lemon with the delicate floral notes of lavender, creating a uniquely satisfying dessert. Each bite is a harmonious blend of flavors that can brighten any day and elevate your baking repertoire.
Ingredients
Scale
- 1 cup / 200 g / 7 oz granulated sugar
- 2 tbsp lemon zest
- 3 tbsp culinary lavender
- 3/4 cup / 170 g / 6 oz salted butter, room temperature
- 3 large eggs, room temperature
- 3 tbsp lemon juice
- 2 cups / 240 g / 9.5 oz all-purpose flour
- 1 tsp baking powder
- 1/2 cup / 120 ml / 4 fl oz whole milk, room temperature
- 1 1/2 cups / 180 g / oz powdered (confectioners’/icing) sugar, sifted
- 3 to 4 tbsp whole milk
- 1/2 tsp lavender extract
- 2 to 3 drops purple food coloring
Instructions
- Prep work: Preheat your oven to 350°F / 180°C / gas mark 4. Grease a 9×5-inch / 23 x 12 cm loaf pan with butter and line it with parchment paper, letting the paper hang over the sides for easy removal later.
- Combine dry ingredients: In a medium bowl, whisk together the flour and baking powder until evenly mixed. Set this mixture aside as you prepare the wet ingredients.
- Make lemon lavender sugar: In a large mixing bowl, combine the sugar, culinary lavender, and lemon zest. Rub the lemon zest and lavender into the sugar for about 2-3 minutes until the sugar is fragrant and the oils are infused.
- Cream butter and sugar: Add the softened butter to the infused sugar mixture. Use an electric mixer on medium speed and cream together for about 2-3 minutes until the mixture is light and fluffy.
- Incorporate eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure everything is fully incorporated. Mix in the lemon juice until just combined.
- Create batter: Gradually mix half of the flour mixture into the batter. Once combined, add the milk and mix until smooth. Finally, add the remaining flour and mix until no streaks remain.
- Fill loaf pan: Pour the batter into the prepared pan, spreading it out evenly.
- Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. It’s ready when the top is golden brown and a skewer inserted into the center comes out clean with a few moist crumbs.
- Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Use the parchment paper to carefully lift it out and place it on a wire rack to cool completely.
- Mix glaze: In a medium bowl, whisk together the sifted powdered sugar, 3 to 4 tbsp of milk, and lavender extract until smooth. Add a few drops of purple food coloring if desired.
- Garnish: Drizzle the glaze over the completely cooled cake. Allow it to set for a couple of minutes before slicing.
- Prep Time: 15 mins
- Cook Time: 50-60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Use room temperature ingredients for better emulsification. Avoid overmixing the batter to prevent a dense cake. Always use culinary lavender for safety.