I’m sure you all remember my tweets of yesterday and are probably wondering, “Well mControl? Where’s the goods?” Right here beautiful people. Your new die-hard, must have, summer treat of deliciousness. If you like lemons and you think lavender is pretty groovy too, your culinary visions will so be enhanced after this delicious and moist, tart and sweet cake. So, without further adieu, here’s the recipe. I actually have a boatload of additional photos to stream for our recipes, alas, as you see the site is progressing. This is a ‘feature’ coming soon. Thanks you gorgeous readers. Buon Appetito! (Yeah, that WAS Italiano! Boo yah!)
Ingredients
♦♦ 1/2 pound (2 sticks) unsalted organic butter, at room temperature
♦♦ 2 1/2 cups organic raw ‘granulated’ sugar, divided (you can make it more fine w/ vita-mix/blender)
♦♦ 4 extra-large local/organic eggs, room temperature
♦♦ 1/3 cup grated lemon zest (about 6 large lemons)
♦♦ 3 cups cake flour (we love Bob’s Red Mill – organic and sustainable)
♦♦ 1/2 teaspoon baking powder
♦♦ 1/2 teaspoon baking soda
♦♦ 1 teaspoon kosher flake salt
♦♦ 3/4 cup freshly squeezed lemon juice, divided (1/4 c. and 1/2 c.)
♦♦ 3/4 cup organic buttermilk, at room temperature
♦♦ 1 teaspoon pure vanilla extract
For the glaze:
♦♦ 2 cups powdered sugar, (again can be made in your vita-mix w/ Raw Organic sugar – use dry container)
♦♦ about 1/4 c. freshly squeezed lemon juice (About 2 Large Lemons)
♦♦ 1/2 teaspoon fresh dried organic lavender blossoms, crushed
♦♦ 1 T. Lemon zest
Directions
Preheat the oven to 350 degrees F. Grease and flour 13 x 9″ pan (we use glass).
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool 5 – 10 minutes, still completely warm to the touch. Get a chopstick or something long enough to poke a bunch of holes in the warm cake and do that. Poke the holes. All over.
For the glaze, combine the confectioners’ sugar, lemon juice, zest and lavender blossoms in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cake and allow the glaze to drizzle into the holes and sides, (which, of course are the BEST pieces to eat).
Need Lavender? Never tried eating it before? Check out our local place. The best Lavender on the planet, I’m fair certain. Ali’i Kula Lavender Farms.
Have other recipes? Please share them with us!
Loading ...