Description
A delightful Lemon Lavender Cake combining the refreshing zest of lemon with the subtle floral notes of culinary lavender. Perfectly moist and tender, this cake is complemented by a tangy lemon glaze, making it an ideal dessert for spring gatherings or tea parties.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon culinary lavender, finely crushed
- 1 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
- 1/2 teaspoon dried culinary lavender (optional, for garnish)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or Bundt cake pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to keep the dry ingredients well combined.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, cream the softened unsalted butter and granulated sugar together until light and fluffy, approximately 3 minutes. This step is crucial for a light texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the lemon zest, fresh lemon juice, pure vanilla extract, and finely crushed culinary lavender until well combined to infuse the batter with bright and floral flavors.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Stir just until combined each time to avoid overmixing, which can make the cake dense.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully baked but still moist.
- Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes. Then carefully turn it out onto a wire rack to cool completely. Cooling thoroughly before glazing is essential for the glaze to set properly.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Adjust the lemon juice quantity to reach your desired consistency.
- Glaze and Garnish: Drizzle the lemon glaze over the cooled cake and sprinkle with additional dried culinary lavender if desired for a beautiful and flavorful finish.
Notes
- Use only culinary-grade lavender when baking to ensure the flavor is safe and pleasant.
- Finely crushing the lavender helps distribute its flavor evenly without overpowering the cake.
- For a more vibrant lemon glaze, add a few drops of natural yellow food coloring.
- Make sure the cake is completely cooled before applying the glaze to avoid melting.
- This cake pairs wonderfully with a cup of tea for a lovely afternoon treat.
