Lavender can be an intimidating flavor for many people to use in cooking and baking, due to it's flowery flavor.
However, this cake strikes a perfect balance of lavender flavor without the essence of perfume, the lemon helps to add balance. It's also a fairly quick and easy cake to make from scratch - using the soaking syrup ensures that your cake stays nice and moist!
- 3/4 cup sugar
- 2 eggs
- 1/3 cup Lavender Extra Virgin Olive Oil
- 1 teaspoon vanilla extract
- 1 lemon, juice and zest
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons powdered sugar
- 1 tablespoon Lavender Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 1 tablespoon water
Preheat oven to 350F. Butter and flour an 8-inch round cake pan.
Mix the sugar and eggs in a medium bowl with a mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the lemon juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate.
Pour into the prepared cake pan and bake 25-30 minutes. Let the cake cool 5 minutes.
While the cake is cooling, make the soaking syrup. In a small bowl, whisk together powdered sugar, olive oil and water until sugar is fully dissolved. Drizzle syrup evenly over the cooled cake.
Makes 8 servings