Lemon Lavender Cake

Lemon Lavender Cake

Serves 8-12

This cake is a great way to use fresh, seasonal lemons and lavender. You can never go wrong with a lemon cake and the delicate hint of lavender adds something unique and magical to this dessert. It also makes a beautiful presentation when topped with a few sprigs of fresh lavender. I created this Lemon Lavender Cake as a birthday cake for my great niece Sarah and she loved it!

Ingredients:

For the cake:
Flour, 380 grams
Baking powder, 1 teaspoon
Salt, 1 teaspoon
Lavender, dried or fresh, crumbled, 2 teaspoons (untreated, culinary-use lavender only)

Butter, very soft, 350 grams
Sugar, 400 grams
Eggs, 6 large
Lemon zest from 4 lemons
Lemon juice, freshly squeezed, 6 tablespoons
1 teaspoon vanilla extract
Greek yogurt, 120 grams
Additional lavender sprigs for decoration
For the lemon glaze:
Powdered sugar, sifted, 240 grams
Lemon juice, freshly squeezed, 3 tablespoons
Milk, 2 tablespoons

Special equipment you may need:
Bundt pan: 20.5 centimeters / 8.5 inches
Microplane zester
Parchment paper

Procedure:

Preheat the oven to 350°F (177°C)
Line the bundt pan with parchment paper.
Whisk the flour, baking powder, salt and lavender together.
Using an electric mixer, cream the butter and sugar together on high until very light and fluffy, about two minutes.
Set the mixer on medium/low and mix in the eggs, one per time, until fully incorporated.
Set the mixer on medium and blend in the lemon zest and juice, yogurt and vanilla.
Add the flour mixture, one third at a time, and beat on medium/high until fully combined.
Scrape down the sides and bottom of the bowl as necessary.
Once the ingredients are fully incorporated, pour the batter into the parchment paper-lined cake pan.
Bake the Lemon Lavender Cake for 65 to 70 minutes until a toothpick comes out mostly clean.
Let the cake cool for close to an hour then remove it from the cake pan.
While the cake is cooling prepare the lemon glaze by whisking the powdered sugar, lemon juice and milk together until smooth and creamy.
While the cake is still slightly warm drizzle the lemon glaze on top of the Lemon Lavender Cake.
Garnish with sprigs of fresh lavender.

The cake can be frozen; if you do, wait to ice the cake until it has defrosted.

You might also want try this Lemon Poundcake or Lemon Ricotta Pancakes!

Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.

Lemon Lavender Cake 

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Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

20 minutes

Total Time: 2 hours

This cake is a great way to use fresh, seasonal lemons and lavender. You can never go wrong with a lemon cake and the delicate hint of lavender adds something unique and magical to this dessert. It also makes a beautiful presentation when topped with a few sprigs of fresh lavender. I created this Lemon Lavender Cake as a birthday cake for my great niece Sarah and she loved it!

Course: Dessert

Cuisine: international, Italian

Servings: 10

1x2x3x

Equipment

• Bundt pan: 20.5 centimeters / 8.5 inches
• Microplane zester
• Parchment paper

Ingredients 

Metric - U.S. Customary

For the cake:

• 380 grams Flour
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 2 teaspoons Lavender dried or fresh, crumbled (untreated, culinary-use lavender only)
• 350 grams Butter very soft
• 400 grams Sugar
• 6 Eggs large
• 4 Lemon zest from 4 lemons
• 6 tablespoons Lemon juice freshly squeezed
• 120 grams Greek yogurt
• Additional lavender sprigs for decoration

For the lemon glaze:

• 240 grams Powdered sugar sifted
• 3 tablespoons Lemon juice freshly squeezed
• 2 tablespoons Milk
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F (177°C)
• Line the bundt pan with parchment paper.
• Whisk the flour, baking powder, salt and lavender together.
• Using an electric mixer, cream the butter and sugar together on high until very light and fluffy, about two minutes.
• Set the mixer on medium/low and mix in the eggs, one per time, until fully incorporated.
• Set the mixer on medium and blend in the lemon zest and juice, yogurt and vanilla.
• Add the flour mixture, one third at a time, and beat on medium/high until fully combined.
• Scrape down the sides and bottom of the bowl as necessary.
• Once the ingredients are fully incorporated, pour the batter into the parchment paper-lined cake pan.
• Bake the Lemon Lavender Cake for 65 to 70 minutes until a toothpick comes out mostly clean.
• Let the cake cool for close to an hour then remove it from the cake pan.
• While the cake is cooling prepare the lemon glaze by whisking the powdered sugar, lemon juice and milk together until smooth and creamy.
• While the  is still slightly warm drizzle the lemon glaze on top of the Lemon Lavender Cake.
• Garnish with sprigs of fresh lavender.
• The cake can be frozen; if you do, wait to ice the cake un

Nutrition

Serving: 100g | Calories: 7005kcal | Carbohydrates: 990g | Protein: 94g | Fat: 316g | Saturated Fat: 190g | Cholesterol: 1744mg | Sodium: 5285mg | Potassium: 2203mg | Fiber: 23g | Sugar: 656g | Vitamin A: 10265IU | Vitamin C: 282.4mg | Calcium: 762mg | Iron: 25.6mg

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