Description
A delightful cake that combines the tartness of lemons with the subtle floral notes of lavender, perfect for summer gatherings.
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 grease an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, sugar, lemon zest, and lavender.
- In a large bowl, cream the softened butter with sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, incorporating each fully.
- Pour in the lemon juice, stirring until well combined.
- Gradually fold in the dry mixture.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring it to a cooling rack.
Notes
Make-ahead tip: Prepare the batter a day ahead, and bake just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg