Lavender-Lemon Cake This is a delicious, fragrant cake. You can make it two days in advance and store it, wrapped in two layers of plastic, at room temperature. You can also freeze it for up to one month. Yields: two 8-inch loaf cakes 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3/4 cup sliced blanched almonds 1 1/2 cups sugar Finely grated zest of 2 lemons 1 stick (1/2 cup) unsalted butter, softened 6 large eggs 1/2 cup lemon juice 1/2 cup buttermilk 2 tablespoons dried lavender flowers Preheat the oven to 350F. Grease two 8-inch loaf pans. Sift together the flour, baking powder, and salt. Set aside. In a food processor, grind the almonds with 2 tablespoons of the sugar. Set aside. Mix the remaining 1 cup 6 tablespoons of thee sugar and the lemon zest with an electric mixer for a minute or two until fragrant. Add the butter and beat for 2 to 3 minutes, until very light and fluffy. Add the eggs one at a time, beating for 20 seconds after each egg and scraping down the sides of the bowl occasionally. Beat in the lemon juice. Add the flour mixture and buttermilk in 3 to 4 increments, starting and ending with dry ingredients and beating on low speed until just combined after each addition. Add the almond mixture and the lavender and mix until just combined. Spread the batter in the prepared pans, making sure it's evenly distributed. Bake the cakes for about 1 hour, until the tops are golden brown and toothpick inserted into the center of the cake comes out clean. Remove the cakes from the oven and let them cool in the pans for about 8 minutes before unmolding them and setting them right side up on a rack to cool. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page