Lemon Cake with Lavender
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 8 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 300 g suar
- 2 egg (s)
- 1 ½ tablespoon lemon zest, grated
- 1 teaspoon lavender, dried
- 300 grams flour
- 1 teaspoon Baking powder
- 200 ml milk
- 100 ml lemon juice
- 0.5 teaspoon ½ lavender, pressed
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Beat 200 g sugar with the eggs until frothy. Add the butter, 1 tablespoon of grated lemon zest and the dried lavender and do not stir everything too long. Then add the flour, baking powder and milk and stir in. Put the dough in a greased loaf pan.
- Bake at 170 ° C for one hour. Make a chopstick test.
- After baking, leave the cake in the pan and let it rest overnight. Then take it out of the mold.
- For the topping, boil 100 ml lemon juice with 100 g sugar, the pressed lavender and 1 teaspoon lemon peel until the sugar is dissolved. Immediately remove the glaze from the hob and cover the cake with it.
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