Friday, July 20, 2012

lemon lavender cake

i love lavender-trimming day
delicate buds
not yet spent
but 
given their pollen
to the bees
at the ready
for
culinary cajoling

i bundle the limping stalks
tacking my baker's rack 
with 
lines of purple
a
scent of  Provence
filling the air

i toss the dried buds
in everything 
from
simple syrup to custards
aioli to bitters
shortbread to biscotti

i especially love it
in this cake
lemon-lavender cake
(this is a riff on a classic 1-2-3-4 cake)
Cake
1 cup unsalted butter--room temperature
2 cups sugar
3 cups flour
4 large eggs
1 cup buttermilk
½ tsp salt
½ tsp baking soda
1 Tbs lemon zest
juice of 1 large lemon
1 generous tsp dried lavender buds

Cream butter and sugar until light and fluffy. Add eggs one at a time fully incorporating after each
addition. Stop and scrape down the sides with a spatula and resume beating until the mixture looks like
buttercream frosting. Meanwhile…in a separate bowl, whisk together the flour, salt and baking soda.
Combine the lemon zest, lemon juice and buttermilk together. With the mixer on low, alternately mix in
the flour and buttermilk, beginning and ending with the flour, in 3 additions. Do not over-mix, just allow the ingredients to come together. Stir in the lavender. Pour into 2 loaf pans that have been coated in pan spray. Bake at 325 F for approximately 50 mins. Check for doneness after 40 minutes. Cake is fully baked when a toothpick inserted in the middle comes out clean.When cool, pour glaze over
Glaze
1 cup powdered sugar
1 Tbs cream
Juice of lemon (more or less to your taste)
Stir together and pour over cooled cake.



i've linked my cake up to this great weekly party
Photobucket

25 comments:

  1. Looks wonderful, I'm just beginning to appreciate the wonders of lavender in recipes. I've got some growing in the backyard...I'm off to gather some buds for this amazing cake!

    ReplyDelete
  2. Wow,Christy, this looks luscious... have you ever been up to the lavender fields in Oregon?

    ReplyDelete
  3. Your writing always evokes wonderful olfactory hallucinations as well as making my mouth water, Christy!

    What a gorgeous combinations of aromas and tastes in your lemon lavender cake.

    ReplyDelete
  4. That is just soo inviting! I can only imagine the aromas that come from such beautiful loaf!

    Thanks for sharing!

    ReplyDelete
  5. Oh, this sounds wonderful. Gorgeous combination :-)

    ReplyDelete
  6. I wish I can make a good lavender cake with this recipe.

    - Mehul
    marble medallion

    ReplyDelete
  7. Wow, lemon and lavender work together perfectly and that cake needs to be sliced and eaten asap!

    ReplyDelete
  8. I am into a lavender streak recently...I am starting to learn more about this wonderful ingredient. I am beginning to like, and love what I discover about lavender everyday. Thanks for another wonderful recipe.

    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

    ReplyDelete
  9. Do I use ground lavendar or the entire buds? I have only ever steeped it in a syrup and then strained it out, but I never leave the buds in...suggestions? Thanks!

    ReplyDelete
  10. Do I use the entire buds of lavender or grind it up? I have only ever steeped lavender and then strained out the buds to keep it from getting bitter...suggestions? Thanks!

    ReplyDelete
    Replies
    1. you use the full bud. the lavender taste is very subtle...and you shouldn't have a problem with bitterness. enjoy!
      christy

      Delete
    2. I have a lavender plant that hasn't budded yet. It's only a year old. Does it have to be the flower bud?

      Delete
    3. Alyssa
      i don't know enough about lavender plants to know what parts are edible. i only ever used the buds and are familiar wit their potency...i couldn't speak to the rest of the plant. i will tell you,however, that the cake is equally good without the lavender component. i will also tell you that i have substituted fresh thyme leaves with a great result.

      christy

      Delete
  11. Replies
    1. nettie...

      it would bring a little sunshine to your wintery Maine day! thanks for popping by :)

      Delete
  12. Forgive me this ignorant question, but are you talking about using fresh lavender or dried lavender buds? Thank you! Dana

    ReplyDelete
    Replies
    1. Dana
      Not an ignorant question at all..because i really should have clarified. Good question...i use dried buds...and recommend that you do the same. i will clarify in the recipe.
      thanks for bringing it to my attention
      best
      christy

      Delete
  13. MAde tonight - it is wonderful! I was looking for a new way to enjoy some of our dried lavender from the Fall - perfection! Thanks again!

    ReplyDelete
    Replies
    1. so glad you are enjoying the cake. thank you so much for coming back and telling me about your experience! i'm glad to find your blog too. we will be getting chickens soon and i can learn a thing or two from you!
      have a great week
      christy

      Delete
  14. Mine is the oven right now! Can't wait!!!!!!!!!!!!!!!!!!!!!!!

    ReplyDelete
  15. Would this work well substituting the buttermilk for skim milk?

    ReplyDelete
    Replies
    1. you can use skim milk, but add a tsp of vinegar to the milk and allow it to sit for about 5 minutes before adding it to your batter. you need the acid (also found in buttermilk) for the baking soda to do its job.

      Delete
  16. Thank you so much for the help! I am very excited to make this tonight!

    ReplyDelete
  17. Can you use fresh lavander? I wanted to make the cake tomorrow however I only have fresh and no time to dry it?

    ReplyDelete

i love to hear your comments and welcome them, although i moderate each one before approving. if you are an @no reply blogger, please leave a contact email or twitter account, so i can respond to you directly. thanks!

LinkWithin

Related Posts with Thumbnails
 

blogger templates |