Lemon Lavender Cake Recipe
1 1/2 c flour
1 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tbsp softened butter
1 tsp lemon oil or extract(optional)
zest and pulp of 1 lemon
juice of 1 lemon (about 1/3 c)
2 tsp dried lavender
Glaze for loaves:
1/2 tsp lemon oil or extract
1-2 tbsp milk
1 1/2 c powdered sugar
Frosting for cupcakes:
2 sticks unsalted butter
3 c powdered sugar
1 tsp vanilla
2 tsp lemon extract
1 dash salt
Yellow or Lavender gel dye (optional)
Preheat oven to 350 degrees. In a mixing bowl with paddle attachment: Add granulated sugar, butter, vanilla extract and eggs. Cream for about 4 minutes.
Add lemon zest, flavorings (vanilla and lemon), lemon juice, lemon pulp and lavender. Continue to mix for a minute until all ingredients are combined.
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Add flour while mixer is on low, and add oil. Mix until just combined.
I received some beautiful cake loaf pans and cupcake liners, which I used. Fill the cupcake pan up 3/4 of the way, and loaf pans 3/4 of the way. Of course you can do one or the other. Bake cake loaves at 350 for about 25 minutes and cupcakes for about 16 minutes.
I love glaze because it's so ridiculously easy. Combine all dry ingredients into a bowl and begin whisking in milk. After the first tbsp of milk add drop by drop to control consistency.
In a mixer: Cream butter for 3 minutes or until smooth. Gradually add powdered sugar. Add salt and flavorings. Mix for 5 minutes. If needed add a splash of milk or cream. Optional: Divide frosting to color one half yellow, and one half lavender.
Decorate Those Cakes:
Cake Loaves: Once cooled, poke several holes down the middle of the cake and spoon over glaze. Let sit for a minute and add a second layer of glaze. Top with lavender. Using Wilton tip #67 finish by piping a shell line down the center of the cake for added couture.
Cupcakes: Fill two piping bags with buttercream (one with yellow, one with lavender/violet) using tip #22. Start in the center of the cupcake and pipe in a continuous circle until you've almost reached the edge. Instead of stopping, begin to pipe upwards leaving a complete gap in the center. Finish by garnishing an edge with fresh lemon zest and lavender.
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