Moist Lemon Lavender Cake
This Moist Lemon Lavender Cake combines the tangy bright flavor of lemon with the aromatic essence of lavender, creating a delightful dessert that is soft, fluffy, and perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Sifted
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup buttermilk Can substitute with milk and vinegar
- 3 large eggs
- 1 tablespoon lemon zest
- 0.25 cups lemon juice
- 1 tablespoon culinary lavender Use culinary-grade lavender
- 2 teaspoons baking powder Ensure it's fresh
- 0.5 teaspoon salt
Frosting Ingredients
- 1 batch Lavender buttercream For frosting the cake
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, salt, and culinary lavender.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost with lavender buttercream and enjoy your delightful Lemon Lavender Cake!
Notes
Avoid overmixing the batter. Using fresh ingredients ensures the best flavor. Store the cake in an airtight container at room temperature if consuming within a couple of days.