Description
Lemon Lavender Cake is a delightful dessert that combines the zesty brightness of lemon with the aromatic essence of culinary-grade lavender. This unique cake is perfect for any occasion, from birthday celebrations to afternoon tea gatherings. With its moist texture and vibrant flavors, it’s sure to impress your guests and become a cherished favorite. Easy to make and beautifully presented, this cake not only tastes fantastic but also adds an elegant touch to your dessert table.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 cup whole milk infused with 2 tablespoons dried lavender buds
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a small saucepan, heat milk over low heat and steep dried lavender buds for about five minutes. Remove from heat, let cool, then strain.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients alternately with lavender-infused milk until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for ten minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg