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Lemon Lavender Cake

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A delightful cake combining the zing of bright lemon with the ethereal aroma of lavender. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lavender (or 1 tablespoon dried lavender)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lavender syrup (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your cake pan by greasing a 9-inch round pan with butter and dusting with flour.
  3. Cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Mix in the milk and lemon zest until well blended.
  6. Whisk together the flour, baking powder, salt, and lavender in a separate bowl.
  7. Gradually add the dry ingredients to the wet mixture until just combined.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  10. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Beat together the powdered sugar, lemon juice, and lavender syrup (if using) for the glaze.
  12. Drizzle the glaze over the cooled cake before serving.

Notes

For vegan options, substitute the eggs with unsweetened applesauce or flaxseed meal mixed with water. Store leftovers covered at room temperature for up to three days.

Nutrition

Keywords: cake, lemon, lavender, dessert, baking, spring, summer

Find it online: https://mapleladle.com/lemon-lavender-cake-3/