Looking for a sweet and fragrant dessert? Check out the Almond Lavender Lemon Cake recipe! This gluten-free treat boasts a rich, moist texture and a delightful sweet-tangy flavor.
Made with culinary lavender, lemon zest and juice, and almonds, this cake is perfect for an afternoon tea treat.Whether you’re looking for a dessert to impress your guests or simply want to treat yourself, this cake is sure to satisfy your sweet tooth.
Key Almond Lavender Lemon Cake Ingredients & Why
Almonds
Key in almond cake for a nutty, moist texture. Often ground as a flour substitute in gluten-free recipes.
Lavender
Dried flowers add a sweet, floral touch. Complements lemon and almond, a popular choice for this cake.
Lemon
Bright, citrusy flavor with balance and complementarity to other ingredients.
Butter
Adds richness and moisture, creamed with sugar for a light, fluffy texture.
Sugar
Sweetens and tenderizes; options include granulated, caster, and powdered sugar.
Eggs
Bind, structure, richness, and moisture.
Flour
Provides structure and lift; nut flours in gluten-free versions.
Cream of Tartar
Stabilizes whipped egg whites for recipes like almond cake.
How Do You Make The Best Almond Lavender Lemon Cake?
- Preheat the oven to 350°F. Grease a 10-inch fluted tube pan and dust it with sugar. In a food processor, finely grind 1/2 cup sugar, almonds, and 1 tablespoon lavender.
- In a large bowl, cream butter and the remaining sugar until it’s light and fluffy. Mix in the almond mixture and then add the eggs one at a time, beating thoroughly after each addition. Finally, stir in the vanilla for a delightful blend.
- Combine sour cream and half-and-half in a small bowl. In another bowl, mix flour, baking soda, and salt. Alternate adding the dry mixture and the sour cream mixture to the creamed mixture, making sure to beat well each time.
- Pour into pan, bake 55-60 mins until toothpick is clean, then cool for 10 mins before transferring to wire rack to cool.
- Make the drizzle by steeping the remaining lavender in water for 5 minutes, then strain it. Mix the infused water with confectioners’ sugar until it reaches the desired consistency. Drizzle it over the cake and add more lavender for garnish if you like.
Pro Tips For Making Almond Lavender Lemon Cake Recipe
- Infuse milk with lavender: Enhance cake flavor by steeping dried lavender in milk for 15 minutes.
- Boost lemon essence: Elevate the lemony goodness by massaging zest into sugar, unlocking its aromatic oils.
- Ensure even mix: Achieve a lighter, fluffier cake by sifting the dry ingredients for uniform distribution.
- Go gluten-free with almond flour: Opt for almond flour to add a delightful nutty twist without gluten.
- Elevate texture with sliced almonds: Sprinkle sliced almonds atop the cake pre-baking for a satisfying crunch.
- Craft a lavender lemon glaze: Elevate flavor with a lavender lemon glaze—blend powdered sugar, fresh lemon juice, and dried lavender blossoms.
How to Store Almond Lavender Lemon Cake
- Cool the cake completely before storing.
- Wrap it tightly in plastic wrap or aluminum foil to prevent drying.
- Place it in an airtight container or resealable bag.
- Refrigerate for up to a month[1] or 4-5 days at room temperature.
- For freezer storage, wrap, then seal in an airtight container or bag. Freeze for up to a month.
- When ready to enjoy, thaw at room temperature for 30 minutes to an hour.
Can You Freeze Almond Lavender Lemon Cake?
Freeze almond lavender lemon cake for up to 3 months. For best results, freeze unfrosted cake layers. When you’re ready to enjoy, thaw and serve as-is or with frosting. You can also prepare and freeze the pound cake in advance for added convenience.
Frequently Asked Questions About Almond Lavender Lemon Cake
What is almond lavender lemon cake?
Craft a delightful almond lavender lemon cake by blending the harmonious flavors of almond, lavender, and lemon with ingredients like flour, sugar, eggs, butter, almond flour, lavender paste, and lemon juice.
Is almond lavender lemon cake gluten-free?
Almond lavender lemon cake recipes vary in gluten content. To go gluten-free, simply swap regular flour for gluten-free.
Can I substitute lavender paste with something else?
In the absence of lavender paste, consider dried lavender flowers or extract as alternatives. Alternatively, you can omit lavender if you prefer.
How do I make the glaze for almond lavender lemon cake?
To prepare the glaze, simply heat a mixture of lemon juice and lavender flowers in a saucepan or microwaveable dish until it boils, then remove from heat and let it steep for 5 minutes.
Almond Lavender Lemon Cake Recipe
Ingredients
- 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
Instructions
- To get started, preheat your oven to 350°F. Next, prepare a 10-inch fluted tube pan by greasing it and sprinkling it with sugar. Now, in a food processor, combine 1/2 cup sugar, almonds, and 1 tablespoon lavender, processing until finely ground.
- Start by creaming the butter and the remaining sugar in a large bowl until it's light and fluffy. Next, incorporate the almond mixture, making sure it's well combined. Then, add the eggs one at a time, ensuring you beat well after each addition. Finish by incorporating the vanilla.
- In a small bowl, blend sour cream and half-and-half. In a separate bowl, combine flour, baking soda, and salt. Gradually add the dry mixture to the creamed one, alternating with the sour cream mixture, and ensure thorough mixing after each addition.
- Pour the mixture into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow it to cool for 10 minutes before transferring it to a wire rack to cool completely.
- Create the drizzle by steeping the remaining lavender in water for 5 minutes. After straining, combine the infused water with confectioners' sugar until you achieve the desired consistency. Drizzle this mixture over the cake and, if desired, add extra lavender as a garnish.
