Yes, you read it right: lavender and lemon cake. Today I bring you the recipe for a traditional sponge cake flavored in a different way. Do you want to try it?
Whoever is a recurring visitor to my blog knows that the sponge cake recipes I love. Orange, cocoa, pumpkin… There are so many varieties that I have already prepared that sometimes I lack imagination to bring you new proposals. For this reason, when some time ago a lavender essential oil I wanted to try it in one of my sweets.
The result of the experiment is a aromatic cake where lavender, combined with lemon, provides a floral touch that surprises from the first bite. If you decide to try it, it is important that you check that the essential oil you are using is suitable for food use. Be careful with this.
Not convinced by the idea of having a sponge cake that tastes of lavender? Nothing happens. Dispense with this essential oil and prepare the recipe with the rest of the ingredients. you will get a fluffy and delicious lemon cake.
In any case, make the recipe with or without lavender oil, the steps to follow are the same. Let’s see them.
Ingredients to make lavender and lemon cake
- 220g of flour
- 3 eggs L
- 180g sugar
- 120g sunflower oil
- 100g whole milk
- zest of 1 lemon
- 3 drops of lavender essential oil (safe for food use)
- 1 sachet of yeast (16 g of baking powder)
- 1 pinch of salt
Previous steps
Before you get down to work with the cake, remember the following:
- Ingredients must be at room temperature. That is why you must take out the ingredients that you have in the fridge well in advance.
- Prepare the mold you are going to use. In this case I have covered a long mold with baking paper. So that the paper does not move, I have previously spread it with a little butter.
- Pre-heat the oven at the indicated temperature. In this recipe they are 175º.
How to make lavender lemon cake
- start with Beat the eggs very well together with the sugar.. Although it can be done by hand, I recommend using a food processor or an electric stand mixer. You should whisk for about 4-5 minutes, until the mixture is very foamy and airy.
- Next, add milk, olive oil, lemon zest and lavender essential oil. Beat again a little more until all the ingredients are well integrated.
- Now sift the flour together with the yeast and add them to the dough. Also throw the pinch of salt. Mix again with the mixer at minimum speed for a few seconds, until the flour is almost integrated. Finish mixing everything by hand with the help of a pastry tongue.
- Pour the cake batter into the mold. Bake it at 175º for 40 minutes about. To know if the cake is done, insert a toothpick or skewer into the central part and, if it comes out clean, you can take it out of the oven.
- Once ready and when the mold does not burn, unmold it and let it cool on a rack.
- Beat the eggs with the sugar. Then add the oil, milk and aromas.
- Sift the flour together with the yeast. Also add a pinch of salt.
- Mix the flour gently
- Pour the dough into the mold that you had previously prepared
- Bake the cake and let it cool
How to decorate the lavender and lemon cake
- To give it an extra flavor and a nice presentation you can decorate the cake. yes, do it when it’s completely cold so that the decoration does not melt or spoil.
- The cake you see in the photos is decorated with a lemon glaze. To do it I used 200g icing sugar, 2 tablespoons of lemon juice and a little food coloring mauve. Add more or less lemon juice to regulate the thickness of the glaze to your liking.
- You can also decorate it with powdered sugarwith butter creamwith a frosting of cheese…
Tips for making the lavender and lemon cake
- As I told you above, if you don’t have lavender essential oil or don’t want to put it on, nothing happens. In that case you will get a delicious and fluffy lemon-scented sponge cake.
- If halfway through baking you see that the surface of the cake is getting too toasty, slightly open the oven and cover the cake with aluminum foil.
- You may use another type of moldIt doesn’t have to be like the one in the photo. Of course, depending on the size and shape of the mold, the baking time may vary.
- If you need more tips to make the cake I remind you of this post where I explain all the tips to make a good cake.
YouTube: RajQKitchen
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