Lemon Lavender Cake: A Springtime Bliss

Bring a touch of springtime elegance to your table with this Lemon Lavender Cake. With its delicate balance of tangy lemon and subtle lavender, this moist and fluffy cake is a true treat for the senses. Topped with a luscious lemon glaze, it’s the perfect dessert for brunches, tea parties, or whenever you crave something light and refreshing.

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Number of Servings: 10
• Serving Size: 1 slice

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 5g
• Carbohydrates: 45g
• Fat: 12g
• Dietary Information: Vegetarian

Ingredients List

For the Cake:

• 2 ¼ cups (280g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (200g) granulated sugar
• 2 teaspoons dried culinary lavender, finely ground
• 2 large eggs
• ½ cup (120ml) vegetable oil or melted butter
• 1 cup (240ml) buttermilk
• Zest of 2 lemons
• Juice of 1 lemon (about 2 tablespoons)
• 1 teaspoon pure vanilla extract

For the Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon heavy cream or milk (optional, for a creamier glaze)
• Additional dried lavender or lemon zest for garnish

Detailed Method of Preparation

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, combine the sugar and ground lavender. Rub the mixture between your fingers to release the lavender’s fragrance.
4. Add the eggs, oil (or butter), buttermilk, lemon zest, lemon juice, and vanilla to the sugar-lavender mixture. Whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Glaze:

1. In a small bowl, whisk together the powdered sugar, lemon juice, and heavy cream (if using) until smooth. Adjust the consistency with more lemon juice or sugar as needed.
2. Drizzle the glaze over the cooled cake, allowing it to cascade over the sides.

Garnish:

1. Sprinkle a pinch of dried lavender and lemon zest over the glaze for a beautiful finishing touch.

Tips for Culinary Success

• Use Culinary Lavender: Ensure the lavender you use is labeled “culinary” to avoid bitterness.
• No Buttermilk?: Make your own by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking mix for a gluten-free cake.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Frequently Asked Questions (FAQs)

1. Can I use fresh lavender instead of dried?
Yes, but reduce the quantity by half, as fresh lavender is more potent.

2. What can I serve with Lemon Lavender Cake?
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

3. Can I freeze this cake?
Absolutely! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before glazing.