Moist lemon cake filled with plump blueberries, drizzled with lavender glaze.
I didn’t always like lemon.
My husband has a theory that the older you are the more you will like lemon. Hmph. I’m not sure how I feel about that, other than to say I have started really liking lemon.
But then…so has he 😉
This is a super simple cake that’s tossed into a loaf pan, baked up then drizzled with lavender glaze.
I may have been a bit heavy handed with the glaze, but then I’ve never heard anyone say “only a teensy bit of glaze for me please!”
Actually if someone said that, I would just take the extra glaze.. so it may just work out.
Blueberry season is fast coming to an end, so this may just be the best way to finish off the season. Blueberry, lemon, and lavender are the perfect accents to each other. Not sure about lavender? A simple lemon glaze is a fine substitute.
The moist lemon base cake would be delicious on it’s own, but the blueberries, especially in season, make it a perfect summer dessert.
- 4 Ounces (1/2 Cup)Unsalted Butter, Softened
- 1 Cup (7 Ounces) Sugar
- 2 Large Eggs
- ½ Teaspoon Pure Lemon Extract
- 1½ Cups (6 Ounces)White Unbleached Flour + 1 Tablespoon
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Whole Milk
- 1 Tablespoon Lemon Juice
- ¾ Cup Blueberries
- 1 Cup Confectioners Sugar
- ¼ Heavy Cream
- ½ Teaspoon Dried Lavender
- Preheat oven to 350 degrees.
- Butter and flour an 8x4 inch loaf pan.
- In a stand mixer, cream together the butter and sugar until light and fluffy, about 4 minutes. (This can be done with a hand mixer, but it will take longer.) Stop and scrape down the sides and bottom of the bowl. Add eggs one at a time until incorporated. In a separate small bowl whisk together the flour, baking powder and salt. In a small measuring cup stir together the lemon juice, lemon extract and milk. With the mixer on slow, alternate adding the flour and milk mixes to the butter mixtures, starting and ending with the flour. Be careful not to overmix at this point, or you will end up with a tough cake. Stop the mixer just as the last of the flour is combined.
- Bake for 50-55 minutes until a toothpick inserted in the middle comes out clean.
- Allow to cool in the pan for five minutes, then remove to a cooling rack. Allow to finish cooling before glazing.
- Warm the heavy cream in the microwave. Put lavender into the cream and allow to seep for 5-10 minutes. Strain out the lavender. Whisk in the confectioners sugar. Pour or drizzle glaze over cooled cake.
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