Lavender Lemon Weekend Cake #CakeSliceBakers

This delicious lemony cake with a hint of lavender was the perfect ending to our daughter's birthday dinner.

It's time for the Cake Slice Bakers.....

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Gâteau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Gâteau: The Surprising Simplicity of French Cakes - and our choices for May 2023 were ~

Lavender Lemon Weekend Cake

• All That's Left Are The Crumbs
• A Day in the Life on the Farm
• Karen's Kitchen Stories

Breton Butter Almond Cake

• My Recipe Reviews
• A Little Bit of All Right

Revani Cake

• Amandie Bakes

I must say that I am enjoying the bakes from this cookbook.  As the title promises, each cake has been surprisingly simple.  And each cake has been delicious as well.  This cake was no exception. 

I adapted this recipe to make it into a birthday cake for our 3rd daughter.  The first adaptation was using a 9" square cake pan instead of a loaf pan.   I used lavender paste instead of fresh lavender and I left the cake in the pan when glazing.

I also added fresh fruit to the top of the cake before pouring on the glaze and then added a dusting of powdered sugar before serving.  I had made a Spring Berry Gelato to serve with the cake and the addition of the fresh berries on the cake was perfect.

Desserts, Cakes, Lemon, Lavender, Berries

Desserts

French

Yield: 12 servings

Author: Wendy Klik

Lavender Lemon Weekend Cake

This delicious lemony cake with a hint of lavender was the perfect ending to our daughter's birthday dinner.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 1 c. sugar
• 1 t. lavender paste
• zest and juice of 3 lemons, divided
• 7 T. butter
• 1 2/3 c. flour
• 1 1/4 t. baking powder
• pinch of finely ground sea salt
• 3 eggs, room temperature
• 1/2 c. sour cream
• 1 c. powdered sugar + extra for sprinkling
• 1 c. blackberries, blueberries or a combination of both

Instructions

1. Place the sugar, lavender paste and lemon zest into a food processor and pulse until lemon zest is broken down and only flecks are visible. Set aside.
2. Melt the butter and set aside to cool.
3. Whisk together the flour, sugar/lemon mixture, baking powder and salt. Set aside.
4. In large bowl of stand mixer, fitted with the whisk attachment, beat the eggs slightly. Stir in the sour cream.
5. Sprinkle the flour mixture over the eggs and pour the butter on top. Switch to the paddle attachment and stir just until combined.
6. Pour into a 9" square cake pan that has been treated with baking spray and bake in a preheated 350* oven for about 40 minutes, until a skewer inserted into the center removes cleanly.
7. Place onto a baking rack and allow to cool completely.
8. Whisk together the lemon juice and powdered sugar forming a glaze. Toss the berries in the glaze and then spoon onto the cake with a slotted spoon. Pour the remaining glaze over the top and allow to set.
9. Sprinkle with additional powdered sugar before serving, if desired.

Notes

Adapted from Gateau by Aleksandra Crapanzano

Nutrition Facts

Calories

262.46

Fat (grams)

9.87 g

Sat. Fat (grams)

5.6 g

Carbs (grams)

41.06 g

Fiber (grams)

0.49 g

Net carbs

40.55 g

Sugar (grams)

27.02 g

Protein (grams)

3.51 g

Sodium (milligrams)

126.66 mg

Cholesterol (grams)

64.38 mg

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