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Lemon Lavender Cake
Created by: Howcan Team
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
- 2 tablespoons dried culinary lavender buds
- For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon dried culinary lavender buds (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
- Gradually mix in the dry ingredients, alternating with the milk, until just combined. Gently fold in the lavender buds.
- Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Drizzle the glaze over the cooled cake and sprinkle with additional lavender buds for garnish, if desired.
- Slice and serve the lemon lavender cake, and enjoy!
The Lemon Lavender Cake has a rich history dating back to the 18th century, when lavender was first introduced to culinary use. This delicate and aromatic cake gained popularity in the Provence region of France, where the fragrant fields of lavender inspired chefs to incorporate it into their desserts. The combination of zesty lemon and floral lavender creates a unique and refreshing flavor profile that has captivated dessert enthusiasts worldwide. Renowned pastry chefs like Pierre Hermé and Dominique Ansel have put their own spin on this classic, elevating it to new heights. Today, the best versions of this cake can be found in upscale patisseries and bakeries, where the balance of citrus and floral notes is crucial. To achieve the perfect Lemon Lavender Cake, sourcing high-quality culinary lavender and using fresh, organic lemons are essential. For a twist on the traditional recipe, some bakers infuse the cake with lavender syrup or incorporate lavender-infused cream for added depth of flavor. Whether enjoyed with a cup of tea in a quaint French cafe or as a show-stopping dessert at a special occasion, the Lemon Lavender Cake continues to enchant with its timeless elegance and exquisite taste.
60 min
12
320 calories
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