As the sun began to set on a balmy summer evening, I found myself in the kitchen, surrounded by the delightful scents of fresh herbs and citrus. It was one of those magical moments when inspiration struck like a bolt of lightning. I had recently visited a local farmer’s market where I stumbled upon fragrant lavender and the juiciest lemons. This whimsical Lavender Lemonade Cake was born out of that enchanting experience, combining the floral notes of lavender with the zesty brightness of lemon. It’s the perfect dessert for summer gatherings or a cozy afternoon tea.
Ingredients
For the Cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup buttermilk
– 3 large eggs
– 2 tablespoons lemon zest
– 1 tablespoon culinary lavender buds
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 teaspoon vanilla extract
For the Lemonade Glaze:
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
– 1 tablespoon water (as needed)
Instructions
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring a perfect release later on. In a large mixing bowl, combine the softened butter and granulated sugar, beating them together until the mixture becomes light and fluffy. This step is crucial as it incorporates air into the batter, giving your cake a lovely texture.
Next, add the eggs one at a time, mixing well after each addition. Then gently fold in the buttermilk, lemon zest, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, salt, and lavender buds. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes are cooling, prepare the lemonade glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and add water gradually until you reach your desired consistency. You want the glaze to be pourable but not too runny.
Once the cakes are completely cool, place one layer on a serving plate. Drizzle half of the lemonade glaze over the top of the first layer, allowing it to soak in. Carefully place the second layer on top and repeat the process with the remaining glaze. For an extra touch, garnish with fresh lavender sprigs and lemon slices.
This whimsical Lavender Lemonade Cake is not just a feast for the eyes; the combination of flavors will dance on your palate, leaving you refreshed and delighted. I hope this cake brings as much joy to your gatherings as it has to mine. Enjoy the summer vibes and the sweetness of life, one slice at a time!