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Fresh Lemon Lavender Brunch Cake

lemon lavender brunch cake - featured image
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A light and fragrant lemon lavender cake perfect for brunch, featuring subtle floral notes and fresh edible flowers for decoration.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • Zest from 2 medium lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1/2 cup (120ml) milk (whole or 2%; can substitute almond or oat milk for dairy-free)
  • 1 tablespoon dried culinary lavender buds (food-grade)
  • Edible flowers (pansies, violets, calendula) for decoration
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and dust with flour or line with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Lightly crush dried lavender buds or finely chop fresh lavender. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar with a mixer until pale and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in lemon zest and lavender gently.
  6. With mixer on low, alternately add dry ingredients in three parts with milk and lemon juice, starting and ending with dry ingredients. Mix just until combined.
  7. Pour batter into prepared pan and smooth the top. Tap pan gently to release air bubbles.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  9. Cool cake in pan for 15 minutes, then invert onto a cooling rack to cool completely.
  10. Dust with powdered sugar and arrange edible flowers on top before serving.

Notes

Use food-grade culinary lavender buds only. Avoid overmixing the batter to keep the cake tender. Fresh lemon juice and zest are essential for bright flavor. If desired, brush warm cake with lemon syrup for extra gloss and flavor. Edible flowers are optional but add a beautiful touch. For gluten-free, substitute with 1:1 gluten-free baking flour. For dairy-free, use vegan butter and plant-based milk.

Nutrition

Keywords: lemon cake, lavender cake, brunch cake, edible flowers, lemon lavender dessert, easy cake recipe, spring cake

Find it online: https://chrisfeasts.com/fresh-lemon-lavender-brunch-cake-recipe-easy-homemade-with-edible-flowers/