The Best Lemon Lavender Cake Ever I Love This Cake Food

LEMON LAVENDER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
• Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
• Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
• Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
• Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.

THE BEST LEMON LAVENDER CAKE EVER (I LOVE THIS CAKE RECIPE!)

Steps:

• Preheat oven to 350°F.
• Line and 8 inch springform pan with parchment paper.
• Combine the almond flour and baking powder and set aside.
• In the bowl of a stand mixer fitted with the whisk attachment place the egg whites, lemon juice and pinch of salt.
• When the egg whites start begin to increase in volume, add ¼ cup of coconut sugar.
• Whisk the egg whites until soft peaks form.
• Place the egg yolks, remaining coconut sugar, lemon zest, dried lavender and almond flour mixture in another bowl and whisk until smooth.
• Gently fold the egg whites into the yolk mixture, working in batches. Do not overmix.
• Carefully transfer the batter to the prepared pan.
• Bake in the middle of the oven for 30 minutes or until golden brown.