Hey Cakenista's! My Bakers Box and I brought in the Spring with a delicious string of Lemon and Lavender flavors. If you haven't tried this tasty combination, allow me to guide you. Lemon and Lavender together create a perfect Springtime marriage. The zest and freshness from the lemon is beautifully balanced by the floral fragrance of the lavender.
Just like the rose, lavender is an edible flower that can also be added to savory dishes. I was introduced to lavender as an herb at my second culinary school. I made a lavender honey glaze for sautéed chicken breast and I've been hooked ever since. For those moments when I didn't have lavender in the pantry, I'd use thyme. Thyme isn't as floral, but the flavors are similar when used in savory dishes.
Dried lavender can be found randomly in specialty food stores, markets and online (Amazon). I actually found this beautiful big jar of lavender at Home Goods!! Yes I love them. You can also purchase lavender oil, which is the same.
A little heads-up for those first timers - lavender may be somewhat of a required taste for those who aren't crazy about floral flavors. If it's your first time, just add 1 tsp. of dried lavender to this recipe (or 2 drops of oil). Click below to watch the full tutorial.
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. 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.
If you'd like to purchase your own #MyBakersBox subscription box, visit MyBakersBox.com and enter "Couture Cakes" at checkout for $5 off! Enjoy :)