This delicious lemony cake with a hint of lavender was the perfect ending to our daughter's birthday dinner.
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Lavender Lemon Weekend Cake
Breton Butter Almond Cake
Revani Cake
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.
Yield: 12 servings
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
- 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.
- Melt the butter and set aside to cool.
- Whisk together the flour, sugar/lemon mixture, baking powder and salt. Set aside.
- In large bowl of stand mixer, fitted with the whisk attachment, beat the eggs slightly. Stir in the sour cream.
- Sprinkle the flour mixture over the eggs and pour the butter on top. Switch to the paddle attachment and stir just until combined.
- 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.
- Place onto a baking rack and allow to cool completely.
- 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.
- Sprinkle with additional powdered sugar before serving, if desired.
Notes
Adapted from Gateau by Aleksandra Crapanzano
Nutrition Facts
Calories
262.46Fat (grams)
9.87 gSat. Fat (grams)
5.6 gCarbs (grams)
41.06 gFiber (grams)
0.49 gNet carbs
40.55 gSugar (grams)
27.02 gProtein (grams)
3.51 gSodium (milligrams)
126.66 mgCholesterol (grams)
64.38 mgProperty of A Day in the Life on the Farm
Great idea to make the cake in a square pan! I love the fruit on top too.
ReplyDeleteThanks Karen.
DeleteWhat a great birthday cake! Love the addition of the berries and ice cream. Delicious.
ReplyDeleteThank you Susan.
Delete