Moist Lemon Lavender Cake with Lemon Drizzle
Equipment
Ingredients
Lemon Lavender Cake
- ¾ cup granulated sugar
- 1 Tablespoon dried lavender buds
- 1 Tablespoon lemon zest (from one whole medium lemon)
- 8 Tablespoons unsalted butter, softened to room temperature (1 stick)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 Tablespoons lemon juice, freshly squeezed (from one whole medium lemon)
- 1 cup milk, at room temperature
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (use table salt or fine sea salt)
Purple Lemon Glaze
- 3 Tablespoons unsalted butter
- 1½ cups powdered sugar, sifted
- 1½ teaspoons lemon zest (from half a large lemon)
- 2 Tablespoons honey
- 1 pinch salt
- 2 Tablespoons lemon juice, divided
- Purple food coloring (optional)
Instructions
Bake the Cake
- Preheat the oven to 350°F. Grease a 9-inch springform pan or a round cake pan with a removable bottom.
- In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a food processor, pulse the granulated sugar, lavender buds, and lemon zest 10 times.
- In a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand whisk, beat the softened butter with the sugar + lavender + lemon zest, until it is creamy and fluffy.
- Add the eggs and vanilla extract. Mix until it’s well-combined.Add the milk and lemon juice. Mix until it’s well-combined; it’s okay if it looks like the cake batter split - that’s from the lemon juice.
- Add the dry ingredients into the wet ingredients. Gently mix with a large spoon or silicone spatula just until there is no dry flour visible. Scrape the sides and bottom of the mixing bowl to ensure everything is evenly mixed together.
- Spread the cake batter into your greased cake pan. Bake for 25 to 35 minutes, until a wooden skewer or knife inserted into the center of the cake comes out clean.Allow the cake to cool for 10 minutes in the cake pan, then remove the sides of the pan and allow the cake to cool for another 30 minutes.
Make the Glaze
- To make the glaze, melt the butter in the microwave on 20 second intervals in a large microwave-safe bowl.
- Sift the powdered sugar into the melted butter, then add the lemon zest, honey, salt, and one tablespoon of the lemon juice. Whisk until it’s smooth. If it’s too thick, add another teaspoon of lemon juice; if it’s too watery, sift in another tablespoon of powdered sugar.
- Optional: Whisk a little purple food coloring into the glaze.
- Drizzle the glaze over the top of the cake and allow it to drip down the sides. All the glaze to cool and harden for about 10 minutes, then slice and enjoy!!
Notes
- No Food Processor, No Problem: You can rub the granulated sugar, lavender, and lemon with your fingers in a small bowl until it’s really fragrant, after one minute. Or use a mortar and pestle, which always gives me kitchen witchy vibes.
Nutrition
Serving: 1 sliceCalories: 234kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 43mgSodium: 151mgPotassium: 57mgFiber: 0.5gSugar: 23gVitamin A: 299IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Did you make this recipe?Leave a comment below - I love hearing from you!