Lemon Lavender Cake

By: Ashley Dew

This has been my go-to cake for the last year. This incredible dessert will transport your taste buds to pretty cool places, as the tang of fresh lemons melds seamlessly with a delicate lavender twist. Its exotic.

So whether you’re looking to impress guests at a special occasion or simply craving a slice of homemade heaven, this cake promises a symphony of flavors that’s both refreshing and elegant.

Servings

12

Ready In:

60 mins

Calories:

315

Good For:

Coffeetime

Ingredients

  • 1 C raw honey
  • 1/2 cups granulated monkfruit sugar
  • 3/4 tablespoon edible dried lavender
  • 3/4 C Almond Flour
  • 3/4 C Buckwheat Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup Greek yogurt
  • 1/2 cup mild-flavored olive oil
  • Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice
  • Confectioners/Powdered Stevia to lightly dust
    Sprigs of fresh lavender

Instructions

Step 1

Preheat oven to 350 degrees. Butter an 8″ round cake path using unsalted butter or line bottom with parchment paper

Step 2

In a food processor or using a mortar and pestle, mix/grind together the granulated sugar and the dried lavender so the lavender is broken down and blended into the sugar.

Step 3

Sift (optional) or mix well the remaining dry ingredients: flour, baking soda, baking powder, and salt in a bowl.
Stir in the lavender-sugar blend.

Step 4

Fold in the cranberries and nuts to the mixture.

Step 5

In a separate bowl (ideally one with a pour spout), add the eggs and mix in the yogurt and oil until smooth.

Step 6

Gradually pour the wet ingredients in with the dry ingredients stirring until well blended.
Add the lemon zest and the lemon juice and mix in lightly.

Step 7

Bake for 45-50 minutes.

Step 8

To check if it is done, you can insert a fork into the middle and see if is clean when pulled out and also seeing if the sides have pulled away from the pan.

Step 9

When done, let cool before removing baking paper.  Once cooled, you can spread honey on top or use a strainer or sifter to dust with powdered sweetener and decorate with sprigs of lavender on and around cake.

Nutrition Facts

Servings 12

Amount per Serving

Calories 315
Total Fat 18.9g
– Saturated Fat 2.9g
– Monounsaturated Fat 12.6g
– Polyunsaturated Fat 2.3g
– Trans Fat 0g
Cholesterol 31mg
Sodium 141mg
Total Carbohydrates 32.7g
– Dietary Fiber 1.6g
– Sugars 25.7g
Protein 5.3g

 

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