once upon a time, deep in the blog world, i stumbled upon this recipe in a place i have never been able to find again. i was intrigued at the thought of baking with lavender. after a quick trip to a local spice store i baked a couple cakes up, fell in love, baked a few more up, and the rest is history...that was five years ago.

this cake has become a part of our home.

this cake is dense, but moist, sweet, yet balanced with tang of a lemon. it is easy enough to serve with breakfast. warm with a pad of butter, of course, or great room temperature with coffee or tea. if you're feeling fancy pair it with a heap of fresh, whipped cream and a handful of berries.


lemon lavender cake
yield: 1 spring form cake

ingredients:
3/4 cup butter
3/4 cup sugar
3 large eggs
1 1/2 cups self-rising flour
1 teaspoon vanilla extract 
2 tablespoons whole milk
1 tablespoon culinary grade dried lavender

icing:
1 1/2 cups powdered sugar
2 tablespoons whole milk or water
1/2 teaspoon culinary grade dried lavender
1/2 teaspoon lemon zest 
juice from one lemon


method:
in a kitchen aid or stand mixer, cream together butter and sugar. add eggs one at a time. add vanilla, milk, and lavender. turn mixer off and gently fold in flour. pour into a greased or sprayed spring form pan. bake at 350F for 40 minutes or until golden brown and a toothpick comes out clean when pricked.

cool on wire rack for 30 minutes. 

while cake is cooling, whisk powdered sugar, milk or water, dried lavender, zest, and juice from one lemon together in a small bowl.

when cake is nearly cool, remove from pan. drizzle with icing over a cooling rack. leave cake to sit out a hour or two allowing icing to cool, crack and harden a little. transfer to serving dish and serve warm with a pad of butter or room temperature.

***if cooking for a larger crowd, i often double this recipe and cook in a single bunt pan. it works well. note that this adds about ten minutes of cook time, but watch closely as oven time may vary.