Lemon Lavender Delight Cake

A zesty and aromatic lemon cake infused with the subtle floral notes of lavender. This delightful dessert is perfect for springtime gatherings and afternoon tea, sure to captivate with its fresh flavor and moist texture.

Prep time: 20 minutes
Cook time: 35 minutes
Serves: 8

Ingredients

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

2 tablespoons lemon zest

1/4 cup fresh lemon juice

1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

1 teaspoon dried lavender flowers

1 tablespoon confectioners' sugar (for dusting)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

3. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.

6. Gently fold in the dried lavender flowers.

7. Pour the batter into the prepared pan and smooth the top with a spatula.

8. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

10. Dust the top with confectioners' sugar before serving.

Storage

Store the lemon lavender cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week for longer freshness.

Reheating

To reheat, place slices of cake in a microwave-safe dish and cover with a damp paper towel. Microwave on medium power for 15-20 seconds until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.