Description
A delightful balance of sweetness and aromatic floral notes, this Lavender Lemon Cake is light, fluffy, and refreshing, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried lavender
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan to ensure easy release after baking.
- In a medium bowl, mix together the flour, baking powder, and salt.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk, lemon juice, lemon zest, and dried lavender.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For serving, dust with powdered sugar, or top with fresh berries or whipped cream. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg