Lemon lavender cake is a great addition to any sunny celebration from Mothers Day to Labor Day.
Simply Recipes / Mark Beahm
Lavender is an underrated herb in the culinary world.
This lemon lavender cake is bright and flowery.
Simply Recipes / Mark Beahm
If the perfect summer day had a flavor, it would be this.
The tart lemon and the sweetness of the cake play off each other like any classic sweet-tart lemon dessert.
But the subtle amount of lavender adds a whole new dimension.
Simply Recipes / Mark Beahm
The cake is fluffy and tangy and feels as natural on a bright day as a glass oflemonade.
First, infuse the sugar with the lemon zest and dried culinary lavender.
Then, beat the butter, infused sugar, and oil with a mixer until almost tripled in volume.
Simply Recipes / Mark Beahm
Add the eggs, one at a time.
Then, alternate adding the dry ingredients with the milk and lemon juice.
Baking with Lavender
Lavender is a beautiful and underutilized flavor in cooking and baking.
Simply Recipes / Mark Beahm
For this cake, I chose to grind the lavender.
The cake layers can be frozen for up to 3 months.
you’re able to also make the frosting in advance and store it for later.
Simply Recipes / Mark Beahm
Let the frosting thaw in the refrigerator then beat it on medium speed for a few seconds until satiny.
It may be helpful to add another tablespoon of milk if its too thick.
Line the pans with parchment paper and grease the parchment.
Simply Recipes / Mark Beahm
Dust the bottom and sides of the pans with flour and tap out the excess.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a food processor, add the sugar, lemon zest, and dried lavender.
Simply Recipes / Mark Beahm
The mixture will have doubled or nearly tripled in volume.
Add the eggs, one at a time, beating until fully combined after each addition.
Scrape down the bottom and sides of the bowl with a rubber spatula.
Simply Recipes / Mark Beahm
Stir in the vanilla extract.
Add one half of the flour mixture into the butter mixture and mix on low speed until incorporated.
Pour in the milk and lemon juice and continue mixing on low speed until combined.
Simply Recipes / Mark Beahm
Add the rest of the flour mixture and mix on low speed just until incorporated.
Its okay if there are a few lumps, you dont want to overmix the batter.
Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.
Simply Recipes / Mark Beahm
Divide the batter evenly between the two prepared cake pans.
Place one of the cake layers right-side-up on a large plate or a 10-inch cardboard cake round.
Check that the cake layers are centered and that the top of the cake is level.
Simply Recipes / Mark Beahm
Use the spatula to spread the frosting into a thin, even layer.
You should be able to see the cake through the frosting.
Place the cake in the refrigerator for 20 minutes for the frosting to set.
Simply Recipes / Mark Beahm
Cover the bowl of frosting.
Remove the cake from the refrigerator.
Stir the frosting a few times to smooth it out again.
Simply Recipes / Mark Beahm
The cake will keep for up to 4 days in a cake saver on the counter.
Cake slices can be saved on a plate covered with plastic wrap for up to 4 days.
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Simply Recipes / Mark Beahm
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
