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Warm Lemon Lavender Cake is a delightful dessert that combines the zesty brightness of lemon with the floral notes of lavender, creating a unique and refreshing flavor profile. This cake is perfect for spring and summer gatherings or simply to enjoy with a cup of tea. The combination of moist cake and aromatic lavender makes it a standout treat that will impress your family and friends. In this article, we will guide you through the ingredients and step-by-step process to make this delectable cake.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 2 tablespoons dried culinary lavender
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and dried lavender. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
Step 4: Add Eggs and Lemon
Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and fresh lemon juice until combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
FAQs
Can I use fresh lavender instead of dried?
Yes, you can use fresh lavender, but make sure to use a smaller amount since fresh herbs are more potent. About half the amount of fresh lavender should suffice.
What can I serve with Warm Lemon Lavender Cake?
This cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a light lemon glaze.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure you use a blend that includes xanthan gum for the best texture.
Is this cake suitable for vegan diets?
To make this cake vegan, substitute the eggs with flax eggs and use a plant-based butter and buttermilk alternative.
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