Lavender Cake with Lemon

There are thirty-nine species of lavender flowers in this world. Some of them are edible and can be combined to almost everything and make it taste delicious. This is a very simple recipe and the result is a delicious cake. Serve the cake with whipped cream and lemon curd - that combination is amazing! I'm just saying! *

Don't take too much lavender in the cake, or else it will taste like soap or perfume. We just want the cake to have a small hint of lavender. There are two kinds of people in this world: those who love lavender in food and those who don't. *

Doesn't these photos remind you of an old Swedish farm house from the 17th century? I kind of wanted to bring that sort of feeling to it. Brown eggs in a bowl, linen fabric, a pot of fresh lavender, a candle light, silver cutlery and so on... Simple and rustic things. Almost like a still life painting. I normally go for the colorful and fun stuff when I photograph, but this time I thought I would try something new. What do you think? Beautiful or boring? *

Now let's move on to the recipe! Ingredients: Cake

• 100 grams butter • 1 deciliter milk • 1 tablespoon vanilla extract • 3 eggs • 2½ deciliters caster sugar • zest of 1 lemon • 3½ deciliters all-purpose flour • 2 teaspoons baking powder • ½ teaspoon salt • 3 tablespoons dried lavender flowers, divided • butter and flour to grease the cake tin

Decoration • icing sugar and lemon juice (optional) • lavender flowers (optional) How to do: 1. Preheat the oven to 175 ° Celsius. Grease and flour a round ring cake tin, with the capacity of 1 ½ liters. 2. Melt the butter in a saucepan over low heat. Then blend in the milk and vanilla. Set it aside. 3. In a large bowl, whisk sugar, eggs and the lemon zest so it becomes light and fluffy. The mixture should triple in volume. 4. Sift and mix flour, baking powder and salt in a separate bowl. 5. Add one- third of the dry ingredients into the egg mixture and stir thoroughly, then add one-third of the milk/butter mixture. Repeat this process twice until everything is mixed. Use a rubber spatula when stirring and a folding action. 6. When you have a smooth batter, mix in the dried lavender flowers. Make sure everything is well combined. 7. Pour the batter into the greased cake tin and bake in the oven for 45-60 minutes. Try with a toothpick if the cake is ready. The cake should be golden brown. 8. If you want that fancy look with the icing on top like I have done in the photos, then blend together icing sugar and lemon juice to a runny consistency and pour it over the cooled cake. Add more icing sugar if it's too runny and add more lemon juice if it's too stiff. Decorate with lavender flowers if you want too. Done!

#Recipes #Lemon #Lavender #Cakes