Description
A delightful dessert combining refreshing lemon flavors with subtle floral notes of lavender, creating a unique taste experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon culinary lavender
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 1 tablespoon culinary lavender (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then stir in the milk, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and culinary lavender. Gradually add to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and lavender, mixing until smooth.
- Once the cakes are cooled, frost the top of one layer, add the second layer, and frost the top and sides of the cake.
Notes
Ensure you use culinary-grade lavender for flavor. Refrain from using fresh lavender as it can be too potent.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg