Description
A delightful cake combining the zesty brightness of lemon and the floral notes of lavender, perfect for any gathering.
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
- ¼ cup fresh lemon juice
- 1 cup whole milk
- 2 tablespoons dried lavender buds (culinary grade)
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon lemon zest (for frosting)
- 1 tablespoon dried lavender buds (culinary grade, for garnish)
- ½ cup unsalted butter (softened, for frosting)
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them.
- Infuse the milk with dried lavender buds over low heat, then cool and strain.
- Mix the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, then incorporate lemon zest, lemon juice, and vanilla.
- Combine the wet and dry ingredients, alternating with the lavender-infused milk.
- Bake for 25–30 minutes until a toothpick comes out clean.
- Cool the cakes in their pans for 10 minutes before transferring them to a wire rack.
- Prepare the lemon lavender glaze by blending powdered sugar, lemon juice, and lavender.
- Make the lemon buttercream frosting and frost the cooled cakes, adding the glaze and garnish as desired.
Notes
For a gluten-free option, use a gluten-free all-purpose flour blend. You can also substitute whole milk with soy or almond milk.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg