Traveling, Cooking, Baking, and Eating. Gardening and supporting local farms in Houston...and other musings.
Wednesday, March 31, 2010
Lavender Lemon Cake
What gift do you get for the most amazing sister in the world? Someone who really needs to celebrate...a new baby girl, beautiful new home, an amazing smoker that produces the most mouth watering smoked salmon you will ever taste....CAKE of course! My mind went directly to Red Velvet...the southern classic (Bloody Armadillo Cake anyone???). I have loved this cake for years and even served it at my wedding. Since then it has become a family mainstay. Alas, I am feeling a bit of ennui for this old favorite...I mean seriously...I can't believe Yoplait made it an actual yogurt flavor. Gross! Like the sagas of the Kardashian clan, this cake is a little played out. Fear not! What better substitute for an old has-been than a tart new star...Lavender Lemon Cake. I like lemon to take center stage in my lemon cake. A lemon cake should be tart, slightly sweet, moist, and rich. This cake is bright with lemon juice and lemon zest combined with soothing dried lavender. I would say you could use less sugar (a little too sweet for me) and more lemon in the recipe (I updated the recipe accordingly). Since my plan was to ship this cake I chose to make it in 4 mini spring form pans. Personal and MUCH easier to ship! Let's hope it made it in one piece. Happy Birthday Jen...you have really set the bar high for next year! I Love You!
1 1/2-2 tablespoon grated fresh lemon rind (whole large lemon)
3 tablespoons fresh lemon juice (juice of one whole lemon)
For the glaze:
2 cups confectioners' sugar (I used 1.5 cups, it turned out too thin)
3 1/2 tablespoons freshly squeezed lemon juice (1 whole lemon)
1 1/2 tablespoons lemon zest
1 teaspoon dried lavender
Preheat oven to 350°.
To prepare the cake, coat a 10-inch tube pan (or 4-5 mini spring form pans) with cooking spray; dust with 2 tablespoons flour. Add ground lavender to buttermilk and set aside while preparing the cake.
Sift 3 cups flour, baking powder, baking soda, and salt in a bowl. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk and lavender combination, beating at low speed, beginning and ending with the flour mixture. Add zest and juice; beat just until blended.
Spoon batter into prepared pan leaving 1 1/2 inches for cake to rise; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45 minutes (35 minutes for mini cakes) or until a wooden pick inserted in the center comes out clean.
While the cake is cooking, make the glaze. Combine the confectioners' sugar,lemon juice, lemon zest, and dried lavender in a bowl, mixing with a wire whisk until smooth.
Cool in pan 10 minutes and remove onto a wire rack. Place foil/parchment paper under the wire rack to catch any glaze drops. Poke small holes on the top of the cake to allow the glaze to seep into the cake. Poor glaze over the top of the cake. Cool completely on the wire rack. Enjoy!