Desserts‎ > ‎Cakes‎ > ‎

lemon lavender cake


1 cup unsalted butter--room temperature

2 cups sugar

3 cups flour

4 large eggs

1 cup buttermilk

½ tsp salt

½ tsp baking soda

1 Tbs lemon zest

juice of 1 large lemon

1 generous tsp dried lavender buds

Cream butter and sugar until light and fluffy. Add eggs one at a time fully incorporating after each

addition. Stop and scrape down the sides with a spatula and resume beating until the mixture looks like

buttercream frosting. Meanwhile…in a separate bowl, whisk together the flour, salt and baking soda.

Combine the lemon zest, lemon juice and buttermilk together. With the mixer on low, alternately mix in

the flour and buttermilk, beginning and ending with the flour, in 3 additions. Do not over-mix, just allow the ingredients to come together. Stir in the lavender. Pour into 2 loaf pans that have been coated in pan spray. Bake at 325 F for approximately 50 mins. Check for doneness after 40 minutes. Cake is fully baked when a toothpick inserted in the middle comes out clean.When cool, pour glaze over


1 cup powdered sugar

1 Tbs cream

Juice of lemon (more or less to your taste)

Stir together and pour over cooled cake.