Description

This lemon lavender cake combines the delicate aroma of lavender with the bright, zesty tang of lemon for an elegant and comforting dessert. Perfect for afternoon tea, special occasions, or a moment of self-care.

Ingredients

Scale

2 cups (240g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 cup (226g) unsalted butter, softened
4 large eggs
2 lemons (zest and 1/4 cup juice)
2 tsp dried culinary lavender
2 tsp baking powder
1/2 cup (120ml) milk
1 cup (120g) powdered sugar
2 tbsp (30ml) lemon juice (for glaze)
Lavender syrup (optional, for drizzle)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
In a bowl, sift together the flour, baking powder, and a pinch of salt.
In another bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, followed by the lemon zest and lemon juice.
Gradually mix the dry ingredients into the wet mixture, alternating with the milk.
Fold in the dried culinary lavender.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Prepare the glaze by combining the powdered sugar and lemon juice. Drizzle over the cooled cake.
Optional: Garnish with a sprinkle of lavender or lemon zest.

Notes

Ensure all ingredients are at room temperature for a smoother batter. Avoid overmixing to keep the cake light and fluffy. Bloom the lavender in warm milk for enhanced flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 30
Sodium: 150
Fat: 15
Saturated Fat: 9
Carbohydrates: 43
Fiber: 1
Protein: 4

Keywords: lemon lavender cake, elegant dessert, spring cake, floral cake, tea cake