This Zesty Lavender Lemon Cake is a delightful twist on a classic lemon cake, infused with the subtle aroma of lavender. Perfect for spring gatherings or a refreshing dessert option, it's a crowd-pleaser that balances citrusy brightness with floral notes.
Butter adds richness and moisture to the cake, making it tender and flavorful. Softened butter is key for a smooth batter.
Granulated sugar sweetens the cake while also aiding in creating a light and fluffy texture when creamed with the butter.
Eggs bind the ingredients together and provide structure. Adding them one at a time ensures they are well incorporated.
All-purpose flour forms the cake's base, giving it structure. It's important for creating the cake's body.
Baking powder helps the cake rise, ensuring a light and airy texture.
Salt enhances all the flavors, balancing the sweetness and bringing out the lemon's tanginess.
Whole milk adds moisture and richness, contributing to a soft crumb.
Lemon zest and fresh lemon juice provide a burst of citrus flavor, making the cake refreshing and vibrant.
Vanilla extract adds a touch of warmth and depth to the flavor profile.
Dried culinary lavender introduces a subtle floral note that complements the lemon beautifully.
Powdered sugar and lemon juice for the glaze create a sweet, tangy drizzle that enhances the cake's presentation and flavor.
This cake pairs beautifully with a cup of Earl Grey tea, which complements the lavender notes. For a summery touch, serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream and a few fresh berries on the side.
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray to ensure easy removal later.
In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This can take about 3-5 minutes using an electric mixer. It helps to scrape down the sides of the bowl occasionally.
Add the eggs one at a time to the creamed mixture, beating well after each addition. This step helps maintain the batter's smooth consistency and ensures even mixing.
In another bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the flour.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the flour mixture. Be gentle and avoid over-mixing to keep the cake tender.
Stir in the lemon zest, fresh lemon juice, and vanilla extract until just combined. At this point, the batter should be aromatic and slightly thick.
Gently fold in the dried lavender. This prevents the lavender from clumping in one area, allowing its flavor to be evenly distributed.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. This ensures an even bake.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, combine powdered sugar with lemon juice in a bowl, mixing until smooth. Once the cake is completely cool, drizzle the glaze over the top to finish.
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