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Lemon Lavender Cake

A delightful cake that combines the zesty freshness of lemons with the delicate floral notes of lavender, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 0.25 cups lemon juice
  • 1 teaspoon dried culinary lavender
  • 0.5 cups buttermilk
Glaze and Decoration
  • 1 cups powdered sugar for glaze
  • 2 tablespoons lemon juice for glaze
  • to taste sprigs lavender for decoration

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in lemon zest, lemon juice, and dried lavender.
  6. Gradually add dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients.
  7. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Glazing and Serving
  1. For the glaze, mix powdered sugar and lemon juice until smooth.
  2. Drizzle over the cooled cake.
  3. Decorate with lavender sprigs before serving.

Notes

Serve with herbal tea or vanilla ice cream. Add fresh berries for extra flavor and color. Cake can be stored at room temperature for up to 3 days.