Description
This Lemon Lavender Cake is a beautifully fragrant and moist dessert perfect for spring gatherings or elegant tea parties. Featuring bright lemon zest and juice paired with delicate culinary-grade lavender, the cake delivers a subtle floral flavor balanced with a sweet lemon glaze, making it a refreshing and delightful treat.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon culinary lavender, finely crushed
- 1 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
- 1/2 teaspoon dried culinary lavender (optional, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or Bundt cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together for about 3 minutes until the mixture is light and fluffy, ensuring a tender cake texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then incorporate the lemon zest, fresh lemon juice, pure vanilla extract, and finely crushed culinary lavender. Mix until well combined to infuse the cake with citrus and floral notes.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the wet ingredients in three parts, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely.
- Prepare the Glaze: Whisk together powdered sugar and lemon juice until smooth. Adjust the lemon juice to achieve your desired glaze consistency.
- Glaze and Garnish: Drizzle the glaze evenly over the cooled cake and sprinkle with additional dried culinary lavender if desired for an elegant finishing touch.
Notes
- Use only culinary-grade lavender for baking, as it is safe and flavorful without bitterness.
- Finely crushing the lavender helps distribute its flavor evenly throughout the cake without overpowering it.
- For a more vibrant glaze color, you can add a few drops of natural food coloring.
- If buttermilk is not available, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar as a homemade buttermilk alternative.
