Naked Lavender Cake Recipe
- ½ cup whole milk
- 2–3 stems fresh culinary lavender
- 1½ cups granulated sugar
- 1½ teaspoons dried culinary lavender
- 1 stick butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1¼ cups cake flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 1 teaspoon finely grated lemon zest
Place milk in a glass measuring cup and heat in microwave just until very hot; add fresh lavender stems, completely submerging the stems in the milk. Let stand for 30 minutes or until completely cool.
Combine sugar and dried lavender in a food processor bowl; top with cover, and process for about 60 seconds. Cream butter until light and fluffy; add lavender sugar and vanilla extract and beat until well combined, scraping sides of bowl occasionally.
Add eggs, one at a time, beating well after each. Sift together cake flour, salt, and baking powder in a small bowl; add flour mixture alternately with milk (remove and discard the lavender stems) and beat until well combined. Stir in lemon zest.
Butter an 8-inch round cake pan and line pan with wax paper. Pour batter into prepared pan and bake in a preheated 350-degree oven for 40 to 45 minutes or until cake tests done. Remove cake from oven; let stand on cooling rack for 5 minutes before removing from pan. Cool completely. To serve, garnish with fresh lavender stems or other assorted edible flowers.