STANDEN LAVENDER CAKE | NATIONAL TRUST
Autumn is the perfect time for walks through the garden and estate and what better way to treat yourself after than a slice of Standen lavender cake.
Provided by ORG.UK
Yield Makes one 23cm round cake
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 170'.
- Cream margarine and sugar together until light and fluffy.
- Add eggs slowly, adding a little flour if it starts to curdle.
- Add the milk and vanilla essence.
- Fold in the lavender flowers.
- Put mixture in lined tin and bake 30-45mins at 170’ until knife comes out clean.
- Leave to cool and make a water icing with the icing sugar.
- Once cooled, ice cake and sprinkle lavender flowers on top.
LEMON-LAVENDER POUND CAKE RECIPE | BON APPÉTIT
Look for culinary lavender at specialty food stores, tea and spice shops, or online to make this zesty, only slightly floral lemon pound cake recipe.
Provided by Jessie Damuck
Yield Makes one 8½ x4½" loaf Servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Butter an 8½x4½" loaf pan and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, salt, baking powder, and baking soda in a medium bowl; set aside.
- Place granulated sugar, lavender, and lemon zest in a food processor. Scrape in seeds from vanilla bean; save pod for another use. Pulse until lavender is finely chopped; set 1 Tbsp. lavender sugar aside for topping.
- Using an electric mixer on medium-high speed, beat remaining lavender sugar and ½ cup butter in a large bowl until very light and fluffy, 5–7 minutes (don’t shortchange yourself here; the long beating time aerates the cake and yields the finest texture). Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
- Combine buttermilk and lemon juice in a small bowl. Reduce speed to low and add dry ingredients to lavender sugar mixture in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients. Stop mixer just before all dry ingredients are incorporated and finish mixing by hand, a guarantee against overmixing the batter, which can cause the cake to be tough. Scrape batter into prepared pan and smooth top with a spatula.
- Bake cake until a tester inserted into the center comes out clean, 55–65 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out and peeling off parchment. Let cool completely.
- Do Ahead: Lavender sugar can be made 1 month ahead; store airtight at room temperature. Cake can be baked 2 days ahead; store tightly wrapped at room temperature.
- Whisk powdered sugar and buttermilk in a medium bowl. Pour over cooled cake, letting excess drip over sides. Using a lemon zester, zest lemon into strips into a small bowl; add 1 Tbsp. reserved lavender sugar and toss to coat. Top cake with sugared lemon zest. Let sit until glaze is set, about 30 minutes.
- Do Ahead: Glazed cake (without zest) can be made 1 day ahead; store under a cake dome (or an overturned bowl) at room temperature. Top with sugared lemon zest just before serving.
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