- 10 tablespoons milk, divided
- 1 tablespoon dried lavender buds
- 1 1/2 cups white sugar
- 1/2 cup butter, melted
- 5 eggs
- 3/4 cup lemon juice, divided
- 1 1/2 lemon, zested
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 cup confectioners' sugar
- Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt(R)) 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.
04/12/2018
recipepes.com
Lemon Lavender Cake, recipe
PT15M
PT1H
5
455 calories
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