Enjoy those fun summer days while snacking on a slice of this Lavender and Honey Soaked Lemon Cake!
Can you feel it? Spring is right around the corner! I, for one, could not be more excited. I’m usually not one to hate on winter, but this year….I’m so ready for it to leave. I have definitely dug myself out of one too many snowstorms this winter.
Since the weather has been more average lately, I decided to make a bright citrus-based dessert to kick off the season. Lemon and lavender is one of my most favorite flavor combinations of all time. I purchased a huge bag of culinary lavender at a flea market in Nashville, and now I find any excuse possible to use it since it will last me the rest of my natural life.
This Lavender and Honey soaked Lemon Cake would be perfect to bring to Easter or even a spring baby or bridal shower. I actually picture this as the perfect loaf cake for an afternoon tea if that’s your thing, and let’s be honest, who doesn’t love a good tea party?
- 2 sticks unsalted butter at room temperature
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1/3 cup grated lemon zest (I used 4 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- For the syrup
- 1/2 cup honey
- 1/2 cup lemon juice
- 1 tablespoon dried culinary lavender
- For the glaze
- 2 cups confectioners' sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper if desired.
- 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.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 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.
- 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
- When the cakes are done, allow cooling 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.
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.
Nutrition Information:Yield: 12 Serving Size: 2.62
Amount Per Serving: Calories: 300Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 40mgSodium: 140mgCarbohydrates: 40gFiber: 0gSugar: 32gProtein: 3g