Certainly! How about trying a delightful "Lemon Lavender Cake"? This unique cake combines the bright citrus flavor of lemon with the delicate floral notes of lavender, resulting in a refreshing and aromatic treat. Here's the recipe:
Ingredients:
For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- Zest of 2 lemons
- 1 tablespoon dried culinary lavender, finely ground (you can use a mortar and pestle)
For the lemon lavender glaze:
- 1/4 cup fresh lemon juice
- 1/2 cup powdered sugar
- 1/2 teaspoon dried culinary lavender, finely ground
For the lemon lavender buttercream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon dried culinary lavender, finely ground
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined.
Stir in the lemon zest and finely ground dried lavender until evenly distributed throughout the batter.
Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the lemon lavender glaze: In a small saucepan, heat the fresh lemon juice over low heat. Add the powdered sugar and finely ground lavender, stirring until the sugar is completely dissolved. Set aside to cool.
Once the cakes are done baking, remove them from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
For the buttercream frosting, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, vanilla extract, and finely ground lavender. Continue beating until the frosting is smooth and fluffy.
To assemble the cake, place one layer on a serving plate. Brush the top with the lemon lavender glaze. Spread a generous layer of lemon lavender buttercream over the glazed layer. Place the second cake layer on top and repeat the glazing and frosting process.
Optionally, you can decorate the top with a few edible flowers or a sprinkle of dried lavender.
Now, slice the cake and enjoy the lovely combination of zesty lemon and fragrant lavender in every bite. Happy baking!