Friday, July 20, 2012

lemon lavender cake

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

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

i toss the dried buds
in everything 
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)
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
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


  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!

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

  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.

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

    Thanks for sharing!

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

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

    - Mehul
    marble medallion

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

  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 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!

  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!

  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!

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

    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?

    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.


  11. Replies
    1. nettie...

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

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

    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

  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!

    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

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

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

    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.

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

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

  18. Whole Foods Market sells organic baking lavender.

  19. This cake sounds so delicious! I'd like to make it for a bridal shower and was wondering if you think it would work as mini muffins... If so, should I make any adjustments to the temperature or time?

    1. Samantha...Sorry for the majorly late reply. I have ceased posting on this blog..and have relaunched on a different platform do have to change time, but not temperature. Time is always just a should continually watch your "product" to avoid under/over baking. Depending on the size of your can estimate anywhere from 12 min (very small) to 25 minutes (very large). But again...that is just an estimate. You should never put on a timer and walk away. Hope that helps

  20. I see that you have a different blog going now, but I thought it might be worth to note here that I would suggest to some bakers to grease and flour their pans before baking. I followed the recipe, and very unfortunately the cake stuck to the pan and fell apart :( It is SO delicious though, that I plan on keeping this recipe and making it again. Thank you for sharing this. It is lovely.


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