LEMON-LAVENDER CAKE
Another recipe I found on the William-Sonoma site that sounds great. Love lemon and have a lot of lavender that I grow so thought this would be pretty as well as yummy. Can't wait to try it out, but will save it here with all my recipes until I can get to it. If you make it, be sure your lavender is pesticide-free, probably the safest bet is to use it from your own garden or that of a friends. Edited to add forgotten flour in recipe - thanks Elisa for pointing it out! Finally made this and glad I did - I did make the frosting to thick instead of dripping down the sides and next time I'll be sure and do that. I added an extra half tsp. of Lemon Oil just to intensify the lemon flavor (we love Lemon in this house) and it was nice. A tart taste with just a hint of lavender with a texture that seemed almost layered, it's a small cake and the texture is heavier than most "cake" recipes I've tried, what I'd think of as a tea-cake - but we really liked it. I used lavender flowers right out of the garden and have to admit only used a 1/2 cup of ground almonds as I was tired of grinding.
Provided by Bonnie G 2
Categories Dessert
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350, Generously butter a 9x5 inch loaf pan.
- To make cake, strip flowers from lavender sprigs. Place in food processor and add superfine sugar, butter, lemon zest and salt. Process until pale and fluffy, 2-3 minutes.
- Transfer to large bowl. Add eggs one at a time, alternating with one-fourth of the flour, beating well with a wooden spoon after each addition.
- Gently stir in ground almonds and lemon juice.
- Spoon batter into prepared pan and smooth top.
- Bake for 10 minutes.
- Reduce overn temperature to 325 and bake until a skewer inserted in center of cake comes out clean, 50 to 55 minutes.
- Transfer pan to a wire rack and let cool for about 5 minutes, then run a knife around edge of pan and turn cake out onto a rack.
- Place right side up and let cool.
- Meanwhile, make icing: Sift confectioners' sugar into a bowl. Using wooden spoon, stir in the lemon juice, few drops at a time. Icing should be thick but spreadable. If it is too stiff, add a little more lemon juice.
- Using a knife and dipping it in hot water if it becomes to sticky, spread icing over the cooled cake, making sure that it drips down the sides. Let stand until icing is set, about 1 hour. Decorate with fresh lavender flowers if desired. The cake will keep, stored in an airtight container without the flower garnish, for up to 3 days.
Nutrition Facts : Calories 533.7, Fat 30.2, SaturatedFat 15.7, Cholesterol 166.8, Sodium 113.9, Carbohydrate 63, Fiber 1.2, Sugar 54.3, Protein 6.2
LEMON LAVENDER CAKE
Strong lemony cake to balance the floral notes from dried lavender buds. It's lovely as dessert after a meal or as a tea cake or snack. The lemon glaze is optional.
Provided by Mah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
- Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
- Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
- Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
- Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 56.3 g, Cholesterol 89.6 mg, Fat 10 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 5.6 g, Sodium 126.9 mg, Sugar 36.4 g
LEMON LAVENDER CUPCAKES
Steps:
- Preheat the oven to 350 degrees F.
- For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use.
- For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth.
- In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth.
- Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely.
- For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set.
- In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set.
- Pipe the frosting onto the cupcakes and garnish with the edible flowers.
LEMON LAVENDER LAYER CAKE
This lovely layer cake that I created is delicately flavored with the unique flavor of lavender and the bright flavor of lemon.
Provided by Cupcake-Princess
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- For the cake: Preheat oven to 350 degrees and grease 2 (9 inch) round baking pans. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside.
- In medium saucepan heat butter, milk, and lavender over low heat just until mixture is hot and butter is melted. Remove from heat. Meanwhile, in a large mixing bowl with an electric mixer on medium speed beat eggs and sugar until thickened and lightened to a cream color. Beat in vanilla and lemon zest. On low speed gradually add flour mixture and mix until blended. Slowly add hot milk mixture and beat until combined.
- Divide batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in pans for 10 minutes then carefully invert cakes onto cooling racks to cool completely.
- For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth. On low speed gradually add powdered sugar and beat until smooth. Beat in honey and lemon zest just until blended.
- To assemble: Place one of the cooled cake layers top side down on a serving plate and spread about a ½ cup of frosting over it. Top with remaining cake layer top side up and frost the top and sides of the cake with the rest of the frosting. Garnish cake with long strips of lemon zest and some crumbled lavender flowers. Keep cake in the refrigerator and bring out to room temperature when ready to serve.
LAVENDER-LEMON POUND CAKE
This is a decadent and gorgeous cake that would be perfect for Mother's Day or a spring or summer soiree! The sweet-tart lemony lavender glaze lends a beautiful blush of pale lavender color to the finished cake. If you like, serve slices of this pound cake with a scoop of recipe #414812 on the side, finished with a sliver of candied ginger--heavenly! Slightly adapted from the beautiful cake found on http://cakewalker.blogspot.com; the original is Claudia Fleming's cake from her book 'The Last Course'.
Provided by BecR2400
Categories Dessert
Time 1h25m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
- Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
- In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
- Sift together the flour and salt in a bowl.
- Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
- In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.
- Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
- Transfer the cake to a wire rack and let cool completely.
- Meanwhile, make the lavender-lemon syrup.:.
- Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
- Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
- Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
- For the glaze:.
- In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
- Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.
Nutrition Facts : Calories 822.1, Fat 42, SaturatedFat 24.9, Cholesterol 283.6, Sodium 252.8, Carbohydrate 103.1, Fiber 1, Sugar 66.9, Protein 10.4
LEMON POLENTA CAKE WITH LAVENDER SYRUP AND RASPBERRIES
This lush Italian dessert cake makes a bold and unusual statement with the addition of fresh lavender syrup. It is an elegant Dinner Party Dessert Cake which marries fruit & herbs together in a fresh & imaginative way! One of my "Stand By and Never Fails to Please" dinner party desserts!! Great served with just the simple addition of some creme fraiche. If you are using dried lavender flowers, please remember that they are more pungent than fresh flowers, so use sparingly! NOTE: I would be very wary of using too much lavender - it is quite a pervasive flavour, the essence of this recipe is that delicate flavours marry well with each other & are not too overpowering!
Provided by French Tart
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 180 C or 360 F or Gas mark 4.
- Sift the polenta, flour, baking powder & salt into a bowl.
- Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
- Beat the eggs and egg whites with half the sugar until thick and creamy.
- Fold in the dry ingredients.
- Pour the batter into a greased & lined 2 pint loaf tin.
- Bake for 40-45 minutes or until set & a skewer comes out clean.
- Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
- Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
- Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later.
- TO SERVE:.
- Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
- The normal portions I use are 2 thin slices on each plate, overlapped for effect and then a drizzle of syrup around the slices with raspberries scattered over the top and a rounded tablespoon of creme fraiche to one side.
Nutrition Facts : Calories 401.2, Fat 10.9, SaturatedFat 1.8, Cholesterol 54.1, Sodium 183.9, Carbohydrate 72.8, Fiber 1.8, Sugar 50.4, Protein 5.3
LEMON-LAVENDER MUFFINS
Make and share this Lemon-Lavender Muffins recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400°F.
- Grease bottoms of 12 muffin cups or line with baking cups.
- Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor).
- Sift through strainer into medium bowl to remove any large pieces of lavender.
- Whisk in flour, baking powder, baking soda and salt until well-blended.
- In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.)
- In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture.
- Make well in center of flour mixture; pour in egg mixture.
- Stir just until blended. Divide evenly among muffin cups.
- Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes. Remove from pan.
- In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel.
- Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture.
- Serve warm or at room temperature.
More about "lemon lavender cake recipes"
LEMON LAVENDER ANGEL FOOD CAKE - BAKING SENSE®
From baking-sense.com
4.5/5 (2)Category Cakes/Cupcakes RecipesCuisine Baked GoodsTotal Time 55 mins
- Combine the lemon zest and lavender with 3/4 cup sugar in the bowl of a food processor. Process for 10-15 seconds to grind the lavender and mix the ingredients. Add the flour and the salt and pulse 3-4x to evenly distribute the ingredients. Remove the blade and set the bowl aside.
- In a large mixer bowl or in the bowl of a stand mixer, whisk the egg whites on medium speed (#6-7) until very frothy. Combine the lemon juice and water. With the mixer running add the liquid in a slow stream. Continue whipping until soft peaks form. With the mixer running, gradually add the remaining 3/4 cup of sugar. Increase the speed to medium-high (#7-8) and continue whipping until stiff peaks are formed. The total whipping time will be about 8-10 minutes.
- Sift 1/3 of the flour mixture over the meringue and use a whisk to fold in the flour until it's almost incorporated. Sift and fold in the remaining flour mixture in two batches. Fold just until all the flour is incorporated. The batter will still be quite fluffy.
LEMON AND LAVENDER LOAF CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 8Category Cakes And Baking
LAVENDER RECIPES — LEMON & LAVENDER
From lemonandlavender.ca
LEMON LAVENDER CAKE - SPRINKLES FOR BREAKFAST
From sprinklesforbreakfast.com
LEMONY LAVENDER BUTTERMILK CAKE - PARENTSCANADA
From parentscanada.com
LAVENDER YOGURT CAKE RECIPE (LEMON GLAZED) - THE FOOD BLOG
From thefoodblog.net
ICEBOX LAVENDER LEMON ANGEL FOOD CAKE - HEALTHY WORLD CUISINE
From hwcmagazine.com
LEMON LAVENDER CORNMEAL CAKE | HOME FOOD
From homefood.kitchen
LEMON LAVENDER CAKE - FLAVOR OF ITALY
From flavorofitaly.com
LAVENDER LEMON CAKE | MAGNOLIA DAYS
From magnoliadays.com
LEMON LAVENDER CAKE | GIRL HEART FOOD®
From girlheartfood.com
LEMON LAVENDER NAKED CAKE - URBAN FOODIE KITCHEN
From urbanfoodiekitchen.com
LEMON AND LAVENDER LOAF CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
LAVENDER CAKE WITH LEMON CURD - WOOD & SPOON
From thewoodandspoon.com
LEMON-LAVENDER POUND CAKE RECIPE | BON APPéTIT
From bonappetit.com
LEMON CUPCAKES WITH LAVENDER FROSTING - THE PIONEER WOMAN
From thepioneerwoman.com
LEMON LAVENDER LAYER CAKE - SPRINKLE BAKES
From sprinklebakes.com
LEMON LAVENDER CAKE - MY 100 YEAR OLD HOME
From my100yearoldhome.com
LAVENDER LEMON ANGEL FOOD CAKE - THE ENDLESS MEAL®
From theendlessmeal.com
LAVENDER LEMON BUNDT CAKE - FOOD CHANNEL
From foodchannel.com
LEMON LAVENDER CAKE – TAKE ANOTHER BITE
From takeanotherbite.com
LEMON, LAVENDER AND ALMOND CAKE - FAMILY-FRIENDS-FOOD
From family-friends-food.com
GLUTEN FREE LEMON LAVENDER DRIZZLE CAKE - FOOD & SUN
From foodandsun.com
LEMON LAVENDER ICEBOX CAKE - WOOD & SPOON
From thewoodandspoon.com
LEMON & LAVENDER ANGEL FOOD CAKE!
From lemonandlavender.ca
THE SHOW-STOPPING LEMON LAVENDER BLACKBERRY CAKE RECIPE
From foodrepublic.com
LEMON LAVENDER POUND CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAVENDER-LEMON BUNDT CAKE - FOOD NEWS
From foodnewsnews.com
LUSCIOUS LEMON LAVENDER CAKE - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
LEMON LAVENDER CAKE LOAF • ELECTRIC BLUE FOOD - KITCHEN ...
From electricbluefood.com
LAVENDER AND LEMON DRIZZLE CAKE | DESSERT RECIPES - GOODTO
From goodto.com
LEMON-LAVENDER POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
15 LEMON LAVENDER RECIPES - BRIT + CO
From brit.co
LAVENDER LEMON ANGEL FOOD CAKE | RECIPE | LEMON ANGEL FOOD ...
From pinterest.ca
LEMON LAVENDER LOAF CAKE - FOOD DUCHESS
From foodduchess.com
EASY LEMON LAVENDER CAKE RECIPE - 2022 - MASTERCLASS
From masterclass.com
LAVENDER AND LEMON ANGEL FOOD CAKE – #1 RANKED NEW MEXICO ...
From madeinnewmexico.com
LEMON LAVENDER CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
FUDGE RIPPLE: LEMON LAVENDER CAKE | FOOD, LAVENDER RECIPES ...
From pinterest.ca
LEMON LAVENDER CAKE - ADOLEO BAKING
From adoleobaking.com
You'll also love