Description
This Lemon Lavender Cake offers a delightful balance of zesty lemons and floral lavender, perfect for spring gatherings or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 tablespoons culinary lavender buds
- Zest of 2 lemons
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- Silky lemon buttercream for frosting
Instructions
- Preheat the oven to 350°F (175°C), and grease two 8-inch round cake pans.
- Infuse the milk: Heat the milk and lavender buds over medium heat until it reaches a gentle boil, then steep for 30 minutes before straining and cooling.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the lemon zest.
- Sift the flour, baking powder, and salt together in a separate bowl.
- Combine the wet and dry ingredients, alternating with the cooled lavender-infused milk.
- Pour the batter evenly into the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely.
- Frost with silky lemon buttercream once cooled.
Notes
Consider adding a touch of cardamom or swapping out lavender for other edible flowers to create unique variations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: lemon lavender cake, spring desserts, afternoon tea, floral desserts