Description
Lemon Lavender Cake is a delightful fusion of zesty lemon and fragrant lavender, creating a moist and aromatic dessert that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a tea party, or simply indulging in a sweet treat, this cake impresses with its unique flavor profile and beautiful presentation. With its fluffy texture and refreshing taste, it’s sure to be a showstopper at your next 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 (infused with dried lavender)
- 2 tablespoons dried lavender buds (culinary grade)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Infuse the milk with lavender by heating it in a saucepan for about 5 minutes; strain out the lavender buds once cooled.
- In one bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream softened butter and sugar until fluffy. Add eggs, lemon zest, lemon juice, and vanilla; mix until smooth.
- Gradually combine the dry ingredients with the wet mixture while alternating with the lavender-infused milk. Mix until just combined.
- Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg