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Lemon Lavender Cake

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A delightful Lemon Lavender Cake that beautifully pairs citrus with floral notes, perfect for afternoon tea or as a dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon dried lavender
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons lemon juice (for glaze)
  • Additional lavender for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the buttermilk, fresh lemon juice, lemon zest, and dried lavender.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually mix the dry ingredients into the creamed mixture until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
  9. Mix the powdered sugar and lemon juice for the glaze until smooth.
  10. Drizzle the glaze over the cooled cake and garnish with additional lavender.

Notes

Use culinary-grade lavender for safe consumption. If using buttermilk substitute, mix milk with vinegar or lemon juice.

Nutrition

Find it online: https://lunarecipez.com/lemon-lavender-cake/

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