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Lemon Lavender Cake
recipe
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Chicago
Lemon Lavender Cake
Martin Sorge
Martin Sorge
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$1.00
This Lemon Lavender Cake is a buttery, rich cake using a butter cake ratio of a Victoria Sandwich sponge, featuring a triple dose of lemon: a buttery, lemon-scented cake, a generous, tangy lemon glaze, and a bright lemon icing. The lavender adds an ethereal lift and an enchanting aroma. (It's basically a dolled-up lemon-drizzle cake.)
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You Need

6-8 servings
0:57

  • Cake

    • Zest of 2 medium lemons
    • 2 teaspoons dried lavender (food-grade, organic)
    • 175 g sugar, ideally superfine or caster sugar
    • 175 g unsalted butter, room temperature
    • 1/4 teaspoon fine sea salt
    • 1/8 teaspoon ground turmeric
    • 1/4 teaspoon baking powder
    • 1 teaspoon lemon extract
    • 3 large eggs, room temperature
    • 175 g self-rising flour (or 175 g all-purpose flour plus 1 1/2 teaspoons baking powder, whisked)
    • 2 tablespoons milk

  • Glaze

    • 100 g lemon juice (from about 1 1/2 medium lemons)
    • 100 g granulated sugar
    • 1 heaping teaspoon dried lavender

  • Icing

    • 100 g powdered sugar
    • 3 1/2 teaspoons lemon juice (from about 1/2 of a medium lemon)

    • How To

    1. Generously butter a 6-cup bundt pan. (This is a smaller than normal bundt pan, sometimes called half-sized.) Heat the oven to 350F/180C with a rack in the middle of the oven.
    2. Zest the lemons into the bowl of a food processor. Add the lavender and sugar, then pulse until the lavender and lemon zest are finely ground.
    3. In the bowl of a stand mixer fit with a paddle attachment, add the lemon-lavender sugar, butter, salt, turmeric, and baking powder. Mix on low speed until combined and then cream on medium-low speed for 3-4 minutes until light and fluffy.
    4. Crack the eggs into a measuring cup and beat with a fork. After the butter and sugar look fluffy, add the lemon extract, then slowly stream in the beaten eggs while the mixer is running. Scrape down the beater and bowl and beat again for a few seconds.
    5. Sift in half of the flour, and pulse 5-6 times to combine. Add the remaining flour and pulse 5-6 more times.
    6. Add the milk, then fold the batter with a rubber spatula just until you don't see any streaks of flour.
    7. Dollop your batter into the prepared pan. Bang it on the countertop a few times to get the batter to settle into the grooves of the bundt pan, then spread it evenly around the pan.
    8. Bake at 350F for 35-37 minutes, until the cake springs back when you gently press it in the thickest part.
    9. While the cake bakes, add lemon juice, sugar, and lavender to a small saucepan. Bring to a boil, stirring to dissolve the sugar, and let steep for at least five minutes, then strain the mixture into a small bowl.
    10. Let the cake cool for 10 minutes, then invert it onto a cooling rack. Brush the warm cake with the lemon-lavender syrup. Let the cake cool completely before icing.
    11. Once the cake is cool, whisk together the powdered sugar and lemon juice until you have a thick icing. Add more lemon juice or powdered sugar to get it to the right viscosity. Pipe or drizzle on the cake.