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Lemon Lavender Cake
Lemon Lavender Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Lemon lavender cake with a delicate floral twist.
Ingredients:
  • 10 tablespoons milk, divided
  • 1 tablespoon dried lavender buds
  • 1.5 cups white sugar
  • 0.5 cup butter, melted
  • 5 eggs
  • 0.75 cup lemon juice, divided
  • 1.5 lemon, zested
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 cup confectioners' sugar
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) and generously grease a fluted tube pan, like a Bundt® pan.
  • In a microwave-safe bowl, warm 5 tablespoons of milk for 30 to 45 seconds. Stir in lavender buds and steep for 10 to 15 minutes to infuse flavors.
  • In a large bowl, vigorously blend white sugar and butter until creamy. Slowly incorporate eggs one at a time, ensuring each addition is thoroughly mixed in. Add 1/2 cup of lemon juice along with lemon zest, and blend until fully combined. Gently fold in milk and lavender buds into the batter.
  • In a bowl, combine the cake flour and baking powder by sifting. Gradually fold the mixture into the batter, stirring thoroughly to ensure a smooth consistency. Transfer the batter into the greased tube pan.
  • Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes in the preheated oven. Allow to cool in the pan for 5 minutes, then invert onto a wire rack to cool completely, minimum 30 minutes.
  • Prepare a tangy glaze by whisking together 5 tablespoons of milk, 1/4 cup of lemon juice, and confectioners' sugar in a small bowl. Drizzle the glaze over the cooled cake and allow it to set for about 30 minutes.

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