Description
Indulge in the delicate flavors of spring with this delightful Lemon Lavender Cake. The light and fluffy cake infused with fresh lemon zest and a hint of culinary lavender is topped with a tangy lemon glaze, making it the perfect treat for any occasion.
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
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a 9-inch round or Bundt cake pan.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, lemon zest, lemon juice, vanilla, and crushed lavender.
- Combine wet and dry: Add dry ingredients to wet in three parts, alternating with buttermilk. Mix until just combined.
- Bake: Pour batter into pan and bake for 40–45 minutes. Cool in pan before transferring to a wire rack.
- Make glaze: Whisk powdered sugar and lemon juice for the glaze. Drizzle over the cooled cake and add lavender garnish.
Notes
- Use only culinary-grade lavender for baking.
- Crush lavender finely for optimal flavor distribution.
- Enhance glaze with natural food coloring for vibrancy.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
