Imagine a cake that transports you to the sun-drenched lavender fields of Provence with every single bite. This isn't just any ordinary dessert - it's a magical fusion of bright, zesty lemon and delicate, aromatic lavender that will transform your baking game forever. Prepare to embark on a sensory adventure that will make your taste buds dance and your kitchen smell like a gourmet paradise!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 tablespoon dried lavender
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring the sides are also lightly buttered to prevent sticking.
- In a small bowl, crush the dried lavender using a mortar and pestle or the back of a spoon to release its aromatic oils. This will help enhance the lavender flavor throughout the cake.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes, creating a smooth and pale mixture.
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next to maintain a smooth batter consistency.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl. This helps remove any lumps and ensures even distribution of leavening agents.
- Gently fold the dry ingredients into the butter mixture, alternating with the milk. Add the lemon zest and crushed lavender, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust the cake with powdered sugar or prepare a light lemon glaze by mixing powdered sugar with fresh lemon juice to drizzle over the top.
- Serve at room temperature, garnishing with fresh lavender sprigs or additional lemon zest if desired. The cake pairs wonderfully with afternoon tea or as a light dessert.
Tips
- Use Fresh Ingredients: The key to an extraordinary cake lies in high-quality, fresh ingredients. Choose organic lavender and fresh lemons for the most vibrant flavors.
- Crush Lavender Carefully: When crushing dried lavender, be gentle to release oils without creating a powder. This ensures delicate, balanced flavor throughout the cake.
- Room Temperature Matters: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix ingredients just until combined to keep the cake light and tender. Overmixing can lead to a dense, tough cake.
- Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperature, as most home ovens can be slightly off.
- Cool Completely: Allow the cake to cool entirely before adding any glaze or powdered sugar to prevent melting and maintain the cake's structure.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
