Almond Lavender Lemon Cake Recipe
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.
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.
