Description
A delicate and fragrant Lemon Lavender Cake with a soft crumb, infused with the floral notes of dried lavender and zesty lemon, perfect for spring and summer occasions.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup milk
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tbsp dried culinary lavender, finely chopped
- 1 tsp vanilla extract
- Powdered sugar or lemon glaze for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in eggs one at a time, then mix in the yogurt, lemon zest, lemon juice, lavender, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze before serving if desired.
Notes
- Use culinary-grade lavender to ensure it’s safe for consumption.
- Adjust lemon juice and zest for a stronger or milder lemon flavor.
- Store cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
