Lemon Lavender Cake

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

Prep Time 30

Cook Time 1 10

Total Time 2

Servings

Calories 7005kcal

Equipment

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

Ingredients

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

Metric - U.S. Customary

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