I know I’ve talked about Lemon Everything for spring, but you know what else I am in love with this time of year? Lavender. I bought a giant package of food grade lavender for different treats this month. I’m making lavender lemonade, lavender tea, lavender simple syrup for lavender lattes, and a couple weeks ago I started my lavender adventures with a yummy little lavender cake. The thing you have to remember is that lavender can be pretty strong. You have to be pretty into it to really enjoy these treats. Maybe you don’t know if you like lavender! Maybe you should try it! I really love it, and think it’s beautiful, soul filling to cook with, and maybe you will too.
Lavender Cake with Lavender Frosting
For the cake:
1/2 cup milk, plus 2 tablespoons to be used in frosting below
2 tablespoons culinary lavender
2 eggs, at room temperature
1 teaspoon vanilla extract
zest of one lemon
3/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
3 tablespoons mild-flavored vegetable oil
For the frosting:
1/2 cup (one stick) butter, at room temperature
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons lavender milk (from above)
Prepare the Cake:
- Preheat the oven to 350°F. Grease an 8-inch round pan or 9-inch square pan with butter and line the bottom and sides with parchment paper.
- Over medium heat, bring the milk and lavender to a boil. After it comes to a boil, turn off heat, cover with lid and let it steep for about 10 minutes.
- In a small bowl, whisk the eggs together. Set aside.
- Place the flour, baking powder, baking soda, and salt in a bowl and mix with a fork.
- Using mixer with the paddle attachment, beat the butter for 30 seconds on medium speed and then gradually add the sugar. Scrape down the sides of the bowl. Continue beating on medium speed for another 4 minutes or until light in color and fluffy. Add vanilla and lemon zest and beat until combined.
- With the mixer still on medium speed, gradually add the eggs. On low speed, add the flour mixture and then the oil and 1/2 cup of your lavender milk, making sure to reserve 2 tablespoons for your lavender frosting; mix until just combined. Don’t overbeat. Scrape down the sides and bottom of the bowl.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 40-50 minutes. When a skewer inserted into the center comes out clean, and the cake bounces back when lightly pressed, remove the cake from the oven and let it stand for 10 minutes. Run a knife around the cake to gently release. Invert the cake, peel off the pieces of parchment paper and cool on a wire rack.
To make the frosting:
- Cream butter in mixer with paddle attachment until smooth and fluffy.
- Add powdered sugar and vanilla.
- Add your lavender milk and continue to beat for 3-4 minutes. If it seems too thick – add a bit more milk, if it seems too thin – add more powdered sugar.
- Make sure to wait until your cake is completely cooled before frosting or you may be dealing with a slippery, sliding mess.
Let me know if you try it!