Lemon Lavender Cake
Lemon Lavender Cake combines the bright citrus flavor of lemon with the floral hint of lavender, creating a moist, soft dessert that's perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened Make sure it's at room temperature.
- 0.5 cups buttermilk Can substitute with milk and vinegar mixture if needed.
- 3 large eggs Should be at room temperature.
- 2 teaspoons baking powder Ensure it's fresh for proper rising.
- 1 tablespoon culinary lavender Use food-grade lavender only.
- Zest of 1 lemon Adds flavor and aroma.
- Juice of 1 lemon Provides moisture and tang.
- 0.5 teaspoon salt Enhances overall flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and lavender.
Mixing and Baking
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool and drizzle with lavender glaze before serving.
Notes
For storage, keep in an airtight container. Best enjoyed within a week. Can be frozen for up to three months.