Description
A delightful Lemon Lavender Cake that blends the refreshing zing of lemon with the delicate floral notes of lavender, perfect for any occasion.
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 your oven to 350°F (175°C) and generously grease two 8-inch round cake pans.
- Heat the milk and lavender buds in a small saucepan over medium heat until gently boiling. Remove from heat and allow to steep for 30 minutes, then strain the lavender buds.
- Cream the butter and sugar together in a mixing bowl with an electric mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest.
- Sift together the flour, baking powder, and salt in another bowl. Gradually add this to the wet mixture, alternating with the cooled lavender-infused milk.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting onto cooling racks to cool completely.
- Frost the cooled cakes with the lemon buttercream.
Notes
You can bake the cakes a day prior and frost just before serving. For a lighter finish, swap buttercream for lemon glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg