Lavender and Honey soaked Lemon Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 2 loaf cakes
Ingredients
  • 2 sticks unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs at room temperature
  • ⅓ cup grated lemon zest (I used 4 large lemons)
  • 3 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¼ cup freshly squeezed lemon juice
  • ¾ cup buttermilk
  • 1 teaspoon pure vanilla extract
For the syrup
  • ½ cup honey
  • ½ cup lemon juice
  • 1 tablespoon dried culinary lavender
For the glaze
  • 2 cups confectioners' sugar, sifted
  • 3½ tablespoons freshly squeezed lemon juice
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8½ by 4¼ by 2½-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  4. Add the honey and lemon juice to a medium-sized saucepan. Stir to combine and bring to a boil over medium high heat. Reduce the heat and add the lavender. Simmer for about 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through a strainer to remove lavender
  5. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon honey syrup over them. Allow the cakes to cool completely.
  6. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Recipe by at https://www.mymoderncookery.com/lavender-and-honey-soaked-lemon-cake/