the zesty lemon & aromatic lavender make this cake a scrumptious masterpiece breakfast for this Monday morning.
(serves 8 & takes 20 minutes + 1 hour idle)
1½ cups all-purpose flour
¾ tsp kosher salt
¾ tsp baking powder
¼ tsp baking soda
¾ cup + 1 tbsp granulated sugar
2 tsp dried lavender
4 tsp finely grated lemon zest
½ tsp vanilla extract
½ cup unsalted butter
2 large eggs, room temperature
½ cup your favorite milk
3 tbsp fresh lemon juice
1 cup powdered sugar
2 tbsp your favorite milk
1. preheat oven to 350°F. in a medium bowl, whisk flour, salt, baking powder, & baking soda.
2. in a food processor, pulse sugar, lavender, lemon zest, & vanilla. set 1 tbsp lavender sugar aside.
3. in a large bowl, beat remaining lavender sugar & butter. add eggs. in a small bowl, combine milk & lemon juice. add dry ingredients to lavender sugar mixture in 3 additions, alternating with milk mixture.
4. pour batter into parchment lined cake pan. bake cake 1 hour. in a medium bowl, mix powdered sugar & milk. top with 1 tbsp reserved lavender sugar.