Lemon Lavender Cake
A delightful cake combining bright lemon flavor with aromatic lavender, perfect for summer gatherings.
Ingredients
Cake Ingredients
- 1 cup Granulated Sugar Consider using brown sugar for added depth.
- 2 tablespoons Lemon Zest Fresh zest enhances the aroma.
- 1 tablespoon Culinary Lavender Ensure it’s culinary-grade.
- 1/2 cup Salted Butter Unsalted butter can be used with adjusted salt.
- 3 large Eggs Use room temperature eggs for even mixing.
- 1/4 cup Lemon Juice Freshly squeezed juice is the best choice.
- 1 1/2 cups All-Purpose Flour Weigh your flour for more accuracy.
- 1 teaspoon Baking Powder Check for freshness for a fluffy cake.
- 1/2 cup Whole Milk Buttermilk can enrich the flavor.
Glaze Ingredients
- 1 cup Powdered Sugar Sifting ensures a silky texture.
- 2 tablespoons Extra Milk Adjusts the glaze thickness.
- 1 teaspoon Lavender Extract Optional but recommended.
- a few drops Purple Food Coloring Optional for visual appeal.
Instructions
Preparation
- Start by creaming the salted butter and granulated sugar together until light and fluffy.
- Mix in the room temperature eggs one at a time, followed by the freshly squeezed lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and lavender. Gradually add this mixture to the wet ingredients until just combined.
Baking
- Pour the batter into a greased cake pan and bake at 350°F (175°C) for about 25-30 minutes.
- Check for doneness by inserting a toothpick; if it comes out clean, the cake is ready.
Glaze Preparation
- While the cake cools, sift the powdered sugar and mix it with extra milk and lavender extract.
- Ensure you achieve a silky smooth glaze for drizzling.
Notes
Store the cooled cake in an airtight container at room temperature for up to 3 days. It can also be frozen wrapped tightly for up to 3 months.