Vickys Lavender & Lemon Cake with Raspberry Sauce
Lavender has been used in cooking for centuries and is known for its soothing and calming properties.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Vickys Lavender & Lemon Cake with Raspberry Sauce
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and grease a round cake pan.
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In a bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and lavender extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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In a blender, puree the raspberries until smooth. Strain the puree to remove the seeds.
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Stir in the powdered sugar until well combined.
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Once the cake has cooled, drizzle the raspberry sauce over the top.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
