Description
This Lemon Lavender Cake is a delightful dessert that combines the bright, zesty flavor of lemon with the floral aroma of lavender. It’s perfect for special occasions or a lovely treat any day of the week.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- 1 tablespoon culinary lavender buds
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, whisk together buttermilk and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients.
- Gently fold in the lavender buds.
- Pour batter into prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- For a stronger lavender flavor, you can steep the lavender buds in the buttermilk for about 30 minutes before using.
- You can make a simple glaze with powdered sugar and lemon juice to drizzle over the cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg