Ingredients
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
Directions
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.
Want more lavender?
We have another great recipe from Alethea Segal of Hauser Creek Farm for you to try: Lavender and Lemon Cookies. And don’t forget to check out our story North Carolina’s Lavender Landscapes.
Recipe Courtesy Of
Alethea Segal, Hauser Creek Farm
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