LEMON LAVENDER CAKE
Strong lemony cake to balance the floral notes from dried lavender buds. It's lovely as dessert after a meal or as a tea cake or snack. The lemon glaze is optional.
Provided by Mah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 56.3 g, Cholesterol 89.6 mg, Fat 10 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 5.6 g, Sodium 126.9 mg, Sugar 36.4 g
LAVENDER CAKE RECIPE
This is the best lavender cake recipe ever! If you are looking for a homemade lavender cake with an incredible lavender flavor, then this cake recipe is for you.
Provided by Eden
Categories Dessert
Time 1h30m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- In a small bowl add the milk and dried lavender and let it sit for about 15 minutes. You can also do this the day before and let it infuse in the refrigerator.
- In a sieve sift flour, baking powder, and salt into a mixing bowl and set aside.
- In a mixing bowl with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
- In a large measuring cup, strain the infused milk and add the egg whites and extracts.
- Turn the mixer to low speed and alternate the dry and wet ingredients. Use a spatula to scrape down the sides and bottom of the bowl.
- Pour the batter into a 9x9x3 square pan OR two 8×8 round pans to make a layered cake.
- Bake the cake for 30 minutes. This may change depending on the pan you're using. Set the time for 25 minutes and then add more time if needed. Our square 9x9x3 cake took 30 minutes to bake.
- Once the cake is done baking and has cooled, turn it upside down and then using a wooden toothpick make 12 little holes in the cake by poking it.
- Using a pastry brush, brush the lavender syrup over the cake. You won't use all of the syrup, but at least 1/2 of it.
- Add water, sugar, and dried lavender into a small saucepan.
- Simmer on low heat for about 5 minutes until the sugar dissolves.
- Remove from the heat and let it cool to room temperature.
- Strain the dried lavender through a sieve and into a bowl.
- Add all of the ingredients into the bowl of an electric mixer and beat on high until it's nice and fluffy.
- When the cake is cooled, add a layer of whipped frosting over the top and spread evenly.
- Decorate the cake with edible flowers.
Nutrition Facts : Calories 624 kcal, Carbohydrate 92 g, Protein 6 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 73 mg, Sodium 287 mg, Fiber 1 g, Sugar 73 g, UnsaturatedFat 8 g, ServingSize 1 serving
LAVENDER SPONGE CAKE
I love to bake and I created this recipe a year ago, An aromatic sponge cake. With a lovely complement of lavender.
Provided by luzvi2007
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Sift flour, salt and baking powder in bowl; set aside.
- While in another large bowl, beat egg white and corn starch until meringue like but not stiff.
- Slowly add the sugar while beating. Then, add vanilla and the grapeseed oil.
- Add egg yolks one at a time and keep on whisking.
- Add the flour, dried lavender, salt and baking powder and continue in mixing.
- Line the 9 inches x 13 inches round cake pan with greasedproof paper and pour the mixtures, then bake in cold oven of 180C/156F/gas mark 4 for 1 hour or until the toothpick inserted comes out clean.
- Serve with custard or vanilla ice cream.
Nutrition Facts : Calories 192.8, Fat 12.8, SaturatedFat 2, Cholesterol 158.6, Sodium 176.1, Carbohydrate 14.8, Sugar 13.6, Protein 4.7
LAVENDER POUND CAKE
This cake is a traditional twist to a traditional English pound cake! Lavender is one of my favourite scents - and it works as a flavour too. This recipe is from Beauty Mark.
Provided by kolibri
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Shift together flour and baking powder, set aside.
- In a large bowl cream butter, add lavender, sugar and lemon zest. Continue beating until light in colour and texture.
- Add eggs, one at a time, beating througly after each one.
- Add half of the flour, mix, add milk.
- Fold in the remaining flour, transfer the mixture into a greased and lined 8x4x2 1/2 pan.
- Bake at 325 F for 1 hour, cool on wire rack.
Nutrition Facts : Calories 3768.8, Fat 210.8, SaturatedFat 125.9, Cholesterol 1351.1, Sodium 733.4, Carbohydrate 422.5, Fiber 4.9, Sugar 202.4, Protein 53.6
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