We at Clean & Pink could not go through lemon week without sharing this incredible lemon lavender cake recipe! It is the perfect spring cake for whatever holiday or celebration you may have during this season. It takes a moment to create, but the result is so worth it. So, without further ado, may I present to you all The Lemon Lavender Cake.
What you will need for the cake: ½ cup of room temperature butter, ½ cup of sugar, 2 eggs, 1 1/2 cup of self-rising flour, 1/8 tsp of salt, ¼ cup of milk, 1 lemon zested, 1 tsp of lavender, ½ tsp of vanilla extract
What you will need for the cake liquor: 1.5 lemons juiced, 7/8 cup of powdered sugar
What you will need for the cake glaze: 1 ½ lemon juiced and 1 ½ cup of powdered sugar
To bake the cake, first preheat the oven to 355 F. Butter a 8” x 4” loaf pan with butter and set aside. Add parchment for easy removal, optional of course. Then cream the ½ cup of butter and ½ cup sugar in a large bowl. Slowly add the 2 eggs and the lemon zest. When incorporated, fold in the 1 ½ c. flour, salt, vanilla extract, and teaspoon of lavender until well combined. Add the milk and stir in one last time. The batter should be thick. Pour the batter into the loaf pan and bake for 45 minutes. You can also test the cake by poking a skewer through it and it is ready when it comes back out clean.
During the last 10 minutes of baking time, we will make the liquor with 1.5 lemons and 7/8 cup of powdered sugar combined in a small bowl. When the cake is done baking, poke some holes into the cake and drizzle this liquor over the cake. This needs to cool completely in the pan.
Lastly, mix the 1 ½ lemon juiced and 1 ½ cup of powdered sugar. Then spread this icing over the cake and add a pinch of lavender on top to decorate. Enjoy this very spring and festive cake recipe!