Description
A delightful and fragrant cake blending fresh lemons and lavender for a refreshing treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 2 tablespoons fresh lemon zest
- 0.33 cup freshly squeezed lemon juice
- 2 teaspoons finely ground culinary lavender
- 1 teaspoon vanilla extract
- 1.5 cups unsalted butter, softened (for frosting)
- 5 cups powdered sugar
- 0.25 cup heavy cream
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon finely ground culinary lavender (for frosting)
- to taste purple food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line 9-inch round cake pans with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Mix in lemon juice, zest, vanilla, and lavender.
- Gradually add dry ingredients, alternating with milk, until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes.
- Cool cakes in pans for 10 minutes, then transfer to a cooling rack.
- For frosting, beat butter and powdered sugar until combined, then add cream, lemon extract, vanilla, and lavender.
- Frost cooled cakes and decorate as desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Lemon Lavender Cake