Lavender Cake With Lavender Glaze Recipes

LEMON LAVENDER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
• Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
• Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
• Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
• Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.

GLAZED LAVENDER TEA CAKE

Steps:

• METHOD.
• Preheat oven to 350°F Grease and line a loaf pan.
• Beat sugar, butter, vanilla bean paste, and lavender extract paste together in a mixer on medium speed until well-blended (about 5 minutes). Beat in the egg and egg white.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter and eggs in three batches, alternating with the yogurt, beginning and ending with the flour mixture.
• Pour the batter into prepared pan. Bake for one hour or until a skewer comes out clean. Leave to cool in the tin for ten minutes, before removing to a wire rack to cool completely.
• Stir together the ingredients for the icing in a small bowl. Spread the icing over the cooled cake and serve.

LAVENDER-LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
• Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
• In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
• Sift together the flour and salt in a bowl.
• Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
• In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.
• Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
• Transfer the cake to a wire rack and let cool completely.
• Meanwhile, make the lavender-lemon syrup.:.
• Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
• Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
• Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
• For the glaze:.
• In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
• Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.