After 24 weeks of baking cake recipes, I am just about tired of looking at cake, not gonna lie. I’m mostly just tired of the rich, creamy, chocolatey, gooey ones at this point in the exercise. I needed something lighter, fluffier and fruitier. Also, I needed to incorporate one of the ingredients you all recommended when I let you vote on the next ingredient – so I chose lavender because it’s a beautiful herb and goes dandily with lemon, right?
Luckily Penzey’s had lavender from France in stock today. They keep it behind the counter, I noticed. When I asked the nice lady why (I could see saffron, the most expensive spice in the world, to be hidden behind the counter – but not lavender) she said it’s because it’s a “by request only” herb, that they don’t carry in their catalog and sometimes don’t even have in stock.
Also, please notice the extra-awesome plate I got from Urban Outfitters and say nice things about it. Kthx. This is easily one of my top three favorite cakes I’ve made so far – it turned out absolutely perfect, moist, sour from the lemon but delicate and sweet with lavender and powdered sugar – phenomenal cake. I present to you, lavender lemon cake!
Lavender Lemon Cake Recipe Ingredients
- 3 large lemons (yields 2 tablespoons of lemon zest, 0.25-cup lemon juice)
- 1.75 cups all-purpose flour
- 1.25 teaspoons baking powder
- 1 teaspoon salt
- 0.5-cup butter, softened
- 2 tablespoons lavender
- 1.25 cups sugar
- 3 large eggs
- 2/3-cup milk
- 1.5 tablespoons lemon extract
- 2/3-cup ground almonds
Lavender Lemon Cake Recipe Directions
Preheat the oven to 325 degrees and prepare a springform pan. I lined the bottom with a circle of parchment paper and sprayed it with non-stick spray tonight. Zest the lemons until you have about 2 tablespoons of lemon zest to work with. Then juice the lemons to get about a half cup of fresh lemon juice for your glaze and set aside. Grind almonds in a food processor. (I’m not sure that nuts are its intended purpose, but I used the new Food network spice grinder my mom got me and it worked amazingly.) In a large bowl, sift together the flour, baking powder and salt, then whisk together gently just until mixed. In a separate bowl, combine the softened 0.5-cup of butter, lavender and sugar and beat (I used the KitchenAid with the paddle attachment) just until combined. Mix in the eggs one at a time on a low speed, just until blended – don’t overbeat. Add the dry ingredients mixture in about three parts, alternating with the milk. Mix in the lemon extract, lemon zest and ground almonds at the end. Always beat just until mixed – do not over-beat. Bake in your 325-degree oven for about 45 minutes, or until your cake tester (toothpick, skewer, knife, whatever) comes out clean. I used a smaller springform pan than I usually do, so it was thicker and I had to bake it about 10 minutes longer for it to set properly. You should get sort of a golden brown top that springs back when you press gently on it.
Lemon Glaze Recipe Ingredients
- 0.25-cup lemon juice
- 0.25-cup sugar
Lemon Glaze Recipe Directions
Heat the lemon juice, and sugar in a small saucepan over medium-high heat, and stir until the sugar is completely dissolved. (I used the extra lemon juice in my water for the rest of the night. I do love lemon water!) Gently poke some small holes in the top of the cake. Lightly brush the lemon glaze over the lavender lemon cake in the pan. Cool the cake in the pan for about 20 minutes. Carefully run a clean, sharp knife around the edge of the pan and release the outer ring. Let the cake finish cooling completely. When it is completely cooled, just prior to serving, dust with sifted powdered sugar, and garnish with a few lemon peel curls and fresh lavender in the center, if you like.