Lemon Lavender Drizzle Cake
A light and refreshing lemon cake infused with delicate lavender, topped with a tangy lemon drizzle. Perfect for spring gatherings or a delightful afternoon treat.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large Eggs
- 1/2 cup Milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon dried culinary lavender
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons additional lemon juice for drizzle
Instructions
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Step 1:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
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Step 2:
In a bowl, whisk together the flour, baking powder, salt, and dried lavender.
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Step 3:
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition. Then stir in the lemon juice and lemon zest.
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Step 5:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
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Step 6:
Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.
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Step 7:
While the cake is baking, mix the powdered sugar with the additional lemon juice to create a drizzle.
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Step 8:
Once the cake is baked, let it cool for 10 minutes in the pan before transferring it to a wire rack. Drizzle the lemon glaze over the top.
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Step 9:
Slice the cake and serve it at room temperature. Enjoy your Lemon Lavender Drizzle Cake!