Introduction
This Lemon Lavender Cake is the perfect dessert for spring! The combination of tangy lemon and sweet lavender creates a unique and refreshing flavor that is sure to impress your guests. Plus, it’s easy to make and looks beautiful on a cake stand.
Ingredients
For the cake, you will need:
- 225g unsalted butter, softened
- 400g granulated sugar
- 4 large eggs
- 2 tbsp lemon zest
- 1 tbsp dried culinary lavender
- 300g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 240ml milk
- 3 tbsp fresh lemon juice
Instructions
- Preheat the oven to 180°C. Grease and flour a 9-inch cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and dried lavender.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and lemon juice. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Variations
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
- Make it vegan: Replace the eggs with flax eggs and the milk with a non-dairy milk alternative.
- Add a glaze: Mix together powdered sugar and lemon juice to make a simple glaze to drizzle over the cake.
- Add fresh berries: Top the cake with fresh berries like raspberries or blueberries for a pop of color and added flavor.
Conclusion
This Lemon Lavender Cake is a beautiful and delicious dessert that is perfect for any spring occasion. It’s easy to make and can be customized to fit your dietary needs or preferences. Give it a try and impress your guests with this unique and refreshing cake!
FAQ
What is Lemon Lavender Cake?
Lemon Lavender Cake is a delicious dessert made with a combination of zesty lemon and aromatic lavender flavors. It’s a perfect cake to enjoy during the summer season.
What ingredients do I need to make Lemon Lavender Cake?
The ingredients needed to make Lemon Lavender Cake are all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, lemon zest, lemon juice, milk, lavender extract, and food coloring (optional).
Can I use dried lavender instead of lavender extract?
Yes, you can use dried lavender instead of lavender extract. However, make sure to use culinary-grade lavender and only use the petals. Steep the petals in hot water for about 20 minutes before using it in the recipe.
How do I store Lemon Lavender Cake?
You can store Lemon Lavender Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can store it in the refrigerator for up to 1 week.
Can I make Lemon Lavender Cake ahead of time?
Yes, you can make Lemon Lavender Cake ahead of time. You can bake the cake and store it in the freezer for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight and decorate it with frosting and toppings.
How can I make the cake more moist?
To make the cake more moist, you can add 1/4 cup of sour cream or Greek yogurt to the batter. This will add moisture and make the cake more tender.
Can I make Lemon Lavender Cupcakes instead?
Yes, you can make Lemon Lavender Cupcakes instead of a cake. Just divide the batter evenly among 12 cupcake liners and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Can I skip the food coloring in the recipe?
Yes, you can skip the food coloring in the recipe. The food coloring is optional and is only used to enhance the lavender color of the cake.
Can I substitute lemon juice with bottled lemon juice?
Yes, you can substitute fresh lemon juice with bottled lemon juice. However, fresh lemon juice will give a more vibrant flavor to the cake.
Can I use salted butter instead of unsalted butter?
You can use salted butter instead of unsalted butter in the recipe. However, make sure to reduce the amount of salt in the recipe accordingly.
