Description
A delightful cake combining the tartness of lemons and the enchanting aroma of lavender, perfect for afternoon tea or summer gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup milk
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon dried lavender
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon dried lavender
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, lemon zest, and dried lavender.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, mix the powdered sugar, lemon juice, and dried lavender until smooth. Drizzle over the cooled cake.
- Decorate with lemon slices and fresh lavender flowers before serving.
Notes
Ensure all ingredients are at room temperature for best results. Adjust lavender according to personal preference.
