Description
A delightful cake that combines the zesty brightness of lemon with the aromatic floral notes of lavender, perfect for summer occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 2 tbsp culinary-grade lavender buds
- 3 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease an 8-inch round cake pan.
- Whisk together the flour, baking powder, sugar, lemon zest, and lavender until combined.
- Beat the softened butter with sugar until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, incorporating each before adding the next.
- Pour in the lemon juice and mix until well blended.
- Fold the dry mixture into the wet ingredients gently until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For added flavor, consider a splash of vanilla extract. Serve with whipped cream or infused with lemon glaze for extra sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg