Lemon Lavender Delight Cake

🕒 Prep: 20 min
🔥 Cook: 35 min
🍽 Serves: 8
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This Lemon Lavender Delight Cake is a refreshing twist on your classic lemon cake, featuring subtle floral notes that elevate its flavor profile. Perfect for spring gatherings or any occasion that calls for a light, aromatic treat.

Ingredients for Lemon Lavender Delight Cake

Butter: We use unsalted butter to control the amount of salt in the cake, providing richness and moisture. Make sure it's softened for easy creaming.

Granulated sugar: This is what sweetens the cake, balancing the tartness of the lemon and highlighting the lavender.

Eggs: These provide structure and stability, helping the cake rise and hold together.

Lemon zest and juice: The zest gives us intense lemon flavor, while the juice adds tang and moisture.

Vanilla extract: Just a hint to round out the flavors without overpowering the lemon and lavender.

All-purpose flour: The base of our cake, providing the necessary structure.

Baking powder: This helps the cake rise, ensuring a light and fluffy texture.

Salt: Enhances all the other flavors, making the cake more complex.

Whole milk: Adds moisture and richness, ensuring a tender crumb.

Dried lavender flowers: Infuse the cake with a fragrant floral note, making it unique and special.

Confectioners' sugar: A light dusting for a touch of sweetness and a pretty finish.

Tips & Tricks

  • Ensure your butter is at room temperature for easy creaming.
  • Use fresh lemons for zest and juice — the flavor is much more vibrant.
  • If you can't find dried lavender, culinary lavender from a reputable source works well.
  • To avoid overmixing, gently fold ingredients together. This keeps your cake tender.

Serving Suggestions

This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a bit of contrast, serve it alongside a tart raspberry coulis or a simple lemon glaze. A pot of Earl Grey tea or a glass of iced lavender lemonade would complement this cake nicely.

Frequently Asked Questions

Can I use cake flour instead of all-purpose flour?
Yes, you can substitute cake flour for a softer crumb, but it may result in a slightly different texture.
How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Lemon Lavender Delight Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This ensures your cake doesn't stick and bakes evenly.

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer, which helps incorporate air for a lighter cake.

Add the eggs one at a time, beating well after each addition. Once combined, stir in the lemon zest, lemon juice, and vanilla extract. This mixture will smell amazing!

In another bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent is evenly distributed, which helps the cake rise uniformly.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. This technique helps maintain a smooth batter without overmixing.

Gently fold in the dried lavender flowers. Be careful not to overmix at this point to keep the batter light.

Pour the batter into your prepared pan and smooth the top with a spatula. This ensures an even surface for the cake to rise.

Bake for 30 to 35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Once cooled, dust the top with confectioners' sugar just before serving. It adds a touch of elegance and sweetness.

Why You'll Love This Recipe

  • Bright and zesty lemon flavor with a hint of floral lavender.
  • Moist and tender crumb that melts in your mouth.
  • Easy to make with simple, everyday ingredients.
  • Beautifully fragrant and visually appealing.

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)

Step-by-step 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.

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