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–+ servings
Lavender Whipped Cream

Lavender Lemon Cake 

Okanagan Lavender & Herb Farm
Enjoy the hint of lemon and lavender in this delicious cake. The recipe is lightly adapted from a version featured in the National Post on September 8, 2001.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine North American
Servings 8 people

Ingredients
  

  • 1 cup cream cheese
  • 1 cup butter softened
  • 1 1/2 cup sugar
  • 3 large eggs
  • 1 ½ tsp Vanilla
  • 2 tbsp lemon juice
  • 2 ¼ cup flour
  • 1 ½ tsp baking powder
  • 1 tbsp Lavender Buds finely chopped
  • 1 tbsp Lemon Peel grated

For the Glaze:

  • 1 cup Icing Sugar sifted
  • ¼ cup lemon juice

Instructions
 

  • Beat cream cheese with butter until smooth. Beat in sugar. Add eggs, one at a time, beating well after each addition. Finally, beat in vanilla and lemon juice.
  • In another bowl, combine 2 cups of flour with baking powder. Stir into batter. Combine remaining flour with lavender and lemon peel. Stir into batter.
  • Pour batter into a 9-inch buttered springform pan. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes or until firm when gently pressed in the centre.

For the Glaze:

  • Make a glaze by combining icing sugar with lemon juice in a small bowl.
  • When the cake is ready, cool on a rack for 5 minutes. Remove the cake from the pan and place it back on the rack. Cool. Drizzle with glaze.
Keyword Cakes, Lavender, Lemon
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