Looking for a standout dessert? Try the Almond Lavender Cake Recipe! It combines almond and lavender flavors for a moist and delicious treat, perfect for any occasion. Whether you’re a pro or a newbie in the kitchen, this recipe is simple to follow and guarantees impressive results. Give it a shot at your next special event!
Key Almond Lavender Cake Ingredients & Why
Sugar sweetens the cake, with recipes using 1 1/2 to 2 cups.
Almonds contribute a nutty flavor and texture, with options for slivered or ground almonds.
Lavender imparts a floral aroma and taste, with choices of dried or fresh flowers, ranging from 1 to 3 tablespoons.
Butter adds richness and moisture, with recipes suggesting softened butter or olive oil.
Eggs bind ingredients and provide structure, typically requiring 3 to 4 eggs.
Flour serves as the foundational ingredient for structure, using all-purpose flour.
Baking soda acts as a leavening agent, requiring 2 teaspoons in the recipes.
Milk enhances moisture, with full-fat milk recommended in the recipes.
How Do You Make The Best Almond Lavender Cake?
- Preheat your oven to 350°F. Grease a 10-inch fluted tube pan and sprinkle it with sugar. Now, in a food processor, finely grind 1/2 cup of sugar, almonds, and 1 tablespoon of lavender.
- In a large bowl, cream the butter with the remaining sugar until it becomes light and fluffy. Mix in the almond mixture. Add the eggs one by one, making sure to beat well after each addition. Finish by incorporating the vanilla.
- Mix sour cream and half-and-half in a small bowl. Alternate adding the flour, baking soda, and salt to the creamed mixture, and make sure to beat well after each addition for a creamy blend.
- Simply pour into the pan, bake for 55-60 minutes until a toothpick comes out clean, and then cool on a wire rack for a perfect finish.
- Make a lavender drizzle: Mix water and remaining lavender in a small bowl, steep for 5 minutes, strain to remove lavender. In another small bowl, combine confectioners’ sugar with the infused water until desired consistency. Drizzle over cake and optionally garnish with more lavender.
Pro Tips For Making Almond Lavender Cake Recipe
- Opt for fresh lavender flowers for a stronger, more fragrant lavender flavor; dried lavender works but lacks the punch.
- Enhance the cake’s texture by toasting slivered almonds before mixing them into the batter, bringing out their nutty crunch.
- Achieve a lighter cake texture by creaming butter and sugar until fluffy, incorporating air into the batter.
- Avoid overmixing after adding dry ingredients to prevent a tough, dense cake.
- Ensure the cake cools completely before applying glaze or frosting to prevent melting and run-off.
- Elevate the cake’s flavors with a lemon or honey glaze that complements almond and lavender; try a blend of lemon juice and lavender flowers for a delightful twist.
How to Store Almond Lavender Cake
- Cool the cake completely before storing to prevent condensation and sogginess.
- Seal the cake tightly with plastic wrap or aluminum foil for freshness. Ensure an airtight seal to prevent drying.
- Protect the cake by placing it in an airtight container or resealable plastic bag.
- Refrigerate for up to 5 days or freeze for 3 months. For freezing, add an extra layer of wrap to avoid freezer burn.
- When serving, thaw the frozen cake in the refrigerator overnight. Remove wrap and let it reach room temperature before serving.
Can You Freeze Almond Lavender Cake?
Freezing almond lavender cake is simple. After cooling, wrap it tightly in clingfilm and freeze for up to 3 months. If you’ve baked the cake or its layers, freeze and thaw when needed. For frosted cake, cover and refrigerate for up to 3 days.
Frequently Asked Questions About Almond Lavender Cake
What is almond lavender cake?
Indulge in the almond-lavender cake, a harmonious blend of almond and lavender, offering both a buttery texture and delightful flavor.
What does lavender taste like in cake?
Lavender offers a delicate blend of floral, herbal, and lemony undertones. Using it sparingly enhances the cake, while an excess may lead to a soapy aftertaste.
Is almond lavender cake vegan?
While not all almond lavender cake recipes are vegan, you can enjoy a delectable option with our vegan lavender almond cake. It’s tender and topped with luscious dairy-free buttercream.
How do you make almond lavender cake?
To craft almond lavender cake, blend flour, sugar, baking powder, salt, almond flour, and dried lavender. Integrate eggs, milk, vanilla extract, and butter for a smooth batter. Transfer it into a greased cake pan and bake.
Almond Lavender Cake Recipe
- 2 cups sugar, divided
- 1/2 cup slivered almonds
- 1 tablespoon plus 1 teaspoon dried lavender flowers, divided
- 1 cup butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/4 cup half-and-half cream
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 teaspoons boiling water
- 3/4 cup confectioners' sugar
- Additional dried lavender flowers, optional
- Start by preheating the oven to 350°F. Next, prepare a 10-inch fluted tube pan by greasing it and sprinkling it with sugar. Set this aside for now. In a food processor, combine 1/2 cup of sugar, almonds, and 1 tablespoon of lavender. Process until you have a finely ground mixture.
- In a spacious bowl, whip the butter with the remaining sugar until it's light and fluffy. Gradually incorporate the almond mixture into it. Next, add the eggs one at a time, ensuring thorough beating with each addition. Finally, blend in the vanilla.
- Combine sour cream and half-and-half in a small bowl. Then, blend the flour, baking soda, and salt into the creamed mixture, adding each alternately. Be sure to beat the mixture thoroughly after each addition.
- Pour the mixture into the prepared pan and bake it for 55-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Afterward, let it cool for 10 minutes before transferring it to a wire rack for complete cooling.
- Create a lavender drizzle by mixing water and the remaining lavender in a small bowl. Steep this mixture for 5 minutes, then strain to remove the lavender. In another small bowl, combine confectioners' sugar with the infused water until you achieve the desired consistency. Finally, drizzle this mixture over the cake, and for an extra touch, garnish with additional lavender if you like.