Is summer the right time to bake a cake? Of course it is. It’s like asking if summer is the right time to enjoy heavenly bites of lavender and lemon. Because that’s exactly how one can describe this lavender and lemon cake. A cake full of rich flavor and fluffy texture. A cake worth turning on your oven for.
Recipe notes
The recipe for this delicious lavender and lemon cake is quite easy. However, the use of a mixer is required. And this to make the butter fluffy together with the sugar. Speaking of the butter, before you start make sure it’s at room temperature, just like the eggs.
Otherwise, if you measure and prepare all your ingredients before you start making your cake, it won’t be difficult at all.
As every oven is different, to make sure your cake is ready, do the well-known knife test. Before removing it from the oven, pierce the cake with a knife. If the knife is clean then the cake is ready.
INGREDIENTS OF THE RECIPE
In order to enjoy this aromatic lavender and lemon cake, you should have the following ingredients at your disposal:
- milk, yogurt, butter and eggs
- all purpose flour, granulated sugar, baking soda, and baking powder
- dried lavender and lemon
While if you want to add the lemon glaze then make sure you have powdered sugar, a little milk and a few drops of lemon juice.
Lavender and lemon cake
Equipment
- 1,4 lt cake pan
Ingredients
- ¾ cup milk
- 1 tsp dried lavender
- 40 gr strained yogurt
- juice from ½ lemon
- 150 gr butter, room temperature
- 200 gr granulated sugar
- 1 tsp dried lavender
- 3 eggs, room temperature
- 200 gr all purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
For the lemon glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tbsp lemon juice
Instructions
- Grease a 1.4 liter cake pan and set aside.
- Heat the milk and add the lavender, lemon juice and set aside to room temperature for 20 minutes. Then drain it and add to this yogurt.¾ cup milk, 1 tsp dried lavender, 40 gr strained yogurt, juice from ½ lemon
- Add the butter and sugar together with the lavender to the bowl of a stand mixer. Beat for 3-4 minutes, or until the mixture becomes fluffy.150 gr butter, room temperature, 200 gr granulated sugar, 1 tsp dried lavender
- Then add the eggs one by one to the mixer bowl.3 eggs, room temperature
- Add the flour, baking powder and soda to a bowl. Mix well.200 gr all purpose flour, 1 tsp baking powder, ¾ tsp baking soda
- Add the flour to the mixer bowl alternately with the milk mixture.
- Add the mixture to the cake pan and bake in a preheated oven at 170°C for 40-50 minutes.
For the lemon glaze
- Add all the ingredients to a small bowl and mix until the ingredients are homogeneous. If the glaze is too thick, add a little more lemon juice.1 cup powdered sugar, 2 tbsp milk, 1 tbsp lemon juice
So this was my recipe for a cake unlike any other. Lavender and lemon cake. A highly aromatic and special cake. Don’t be afraid of lavender, its combination with lemon is explosive.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
BECOME A MEMBER OF TETI’S FLAKES FAMILY
Have you subscribed to Teti’s flakes newsletter? As a subscriber, you will have access to exclusive content such as the series of the ebook “The flavors of the Seasons” and “Food photography – going from Auto to Manual“.
So if you want to become a subscriber, you may sign in here. After signing in you will receive a confirmation email. Attention, the email may end up in the Spam folder. Once you find it, all you have to do is confirm your email and that’s it!
Leave a Reply