Lemon Lavender Cake
A delightful treat that captures the essence of spring with creamy layers, aromatic hints of lavender, and zesty lemon notes, creating a sensory experience.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter At room temperature
- 1.5 cups granulated sugar For sweetness
- 2 lemons (zest) Brings refreshing brightness
- 2 tablespoons dried culinary lavender buds Transforms the cake's flavor
- 4 large eggs At room temperature
- 1 cup buttermilk For richness
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lavender-infused water Mix until smooth
- lemon juice To taste
Garnish
- Additional lemon zest For serving
- Dried lavender For visual appeal
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two round 9-inch cake pans.
- In one bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time to the creamed mixture, fully incorporating each before adding the next.
- Stir in the lemon zest, lemon juice, and ground lavender.
Combining Ingredients
- Gradually combine the dry flour mixture and the buttermilk into the creamed mixture, alternating between the two.
- Mix just until combined, being careful not to overmix.
Baking
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes.
- Check for doneness using a toothpick inserted in the center of the cake; it should come out clean.
Glaze Preparation
- While the cakes are baking, mix powdered sugar, lemon juice, and lavender-infused water until smooth.
Assembly
- Once the cakes have cooled, layer them with glaze in between and coat the top with more glaze.
- Garnish with additional lemon zest and dried lavender.
Notes
Ensure butter and eggs are at room temperature for a smooth batter. Measure ingredients accurately. Do not overmix the batter to avoid density. Glaze only when the cake is completely cool.