Indulge in the exquisite combination of zesty lemon and delicate lavender flavors with this delightful lemon lavender cake. This airy and moist cake is perfect for any occasion, from a casual brunch to a special celebration.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp culinary lavender buds
- 1 tbsp lemon zest
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Directions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a small bowl, combine the flour, culinary lavender buds, lemon zest, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in the lemon juice.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the optional lemon lavender glaze, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1/2 tsp culinary lavender buds until smooth. Drizzle over the cooled cake.
- Slice and serve the lemon lavender cake to enjoy its delightful flavors.
