Lemon Lavender Layer Cake Recipes
LEMON LAVENDER CAKE
Strong lemony cake to balance the floral notes from dried lavender buds. It's lovely as dessert after a meal or as a tea cake or snack. The lemon glaze is optional.
Provided by Mah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
- Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
- Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
- Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
- Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 56.3 g, Cholesterol 89.6 mg, Fat 10 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 5.6 g, Sodium 126.9 mg, Sugar 36.4 g
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- In a small saucepan on medium-low, bring the milk to a simmer. Remove from the heat, stir in the lavender, and let steep and cool for about an hour at room temperature. Strain out the lavender bits and discard, so that you just use the lavender-infused milk.
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