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Lemon Lavender Cake

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A delightful and airy cake that combines fresh lemon juice with fragrant lavender for a refreshing twist.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried culinary lavender
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Combine the flour, baking powder, and salt in a bowl. Whisk together until blended.
  3. Cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, then stir in the lemon zest, lemon juice, and lavender.
  5. Combine the flour mixture with the butter mixture, alternating with the milk.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Notes

This cake pairs well with Earl Grey tea or lemonade. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://thestationrecipes.com/lemon-lavender-cake/

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