Zesty Lavender Lemon Cake

A delightful twist on the classic lemon cake, our Zesty Lavender Lemon Cake combines the tartness of lemons with the calming aroma of lavender, perfect for a refreshing dessert.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 10

Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

3 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 cup whole milk

1 tbsp lemon zest

1/4 cup fresh lemon juice

1 tsp vanilla extract

1 tbsp dried culinary lavender

1/2 cup powdered sugar

2 tbsp lemon juice (for glaze)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.

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

3. Add eggs one at a time, beating well after each addition.

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

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

6. Stir in the lemon zest, fresh lemon juice, and vanilla extract until just combined.

7. Gently fold in the dried lavender.

8. Pour the batter into the prepared cake pan and smooth the top.

9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

11. For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.

Storage

Store the cake in an airtight container at room temperature for up to three days.

Reheating

To reheat, place a slice in the microwave for 10-15 seconds.

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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.