Description
A delightful and refreshing lavender lemon snack cake that combines zesty lemon and fragrant lavender for a unique flavor experience.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon dried culinary lavender, crushed
- 1 cup powdered sugar (for glaze)
- 2 tablespoons additional lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the milk, lemon juice, lemon zest, and crushed lavender until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and additional lemon juice until smooth. If the glaze is too thick, add a little more lemon juice until you reach your desired consistency.
- Once the cake is completely cool, drizzle the lavender glaze over the top, allowing it to drip down the sides.
- Sprinkle additional lemon zest and a few lavender flowers on top for decoration, if desired.
- Cut the cake into even squares and serve as a delightful snack or dessert. Enjoy the refreshing flavors of lemon and lavender!
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use coconut oil or vegan butter instead of unsalted butter for a dairy-free option.
- Replace eggs with flaxseed meal or applesauce for a vegan alternative.
- Experiment with different citrus fruits like orange or lime for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lavender lemon snack cake, dessert, baking, spring, summer, unique flavors