The beautiful flavors of lemon and lavender go together like peanut butter and jelly, or macaroni and cheese.
They are, in short, a flavor match made in heaven. This moist cake is bursting with bright lemony flavors that dance in perfect synchrony with the light floral flavor of the glaze. This cake is beautiful enough for a dinner party, but it is also not overwhelmingly sweet so it would also work well with a brunch!
Lemon Olive Oil Cake with Lavender Scented Glaze
- 3/4 cup olive oil
- 2 cups sugar
- 5 eggs
- 1 cup sour cream or plain greek yogurt
- 3 cups flour sifted
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 lemons zest and juice
- 1 lemon zest and juice
- 1 tbsp dried lavender flowers
- 1 cup powdered sugar (confectioners sugar)
- hot water
Preheat oven to 325° and grease a bunt cake pan (or similar).
Beat together olive oil, sugar, eggs, sour cream, and the zest and juice of two lemons.
Sift flour and combine with baking soda and salt.
Adding a little bit at a time, stir dry ingredients into oil mixture until well combined.
Pour cake batter into prepared pan and bake for 55-60 minutes, or until a toothpick or wooden skewer inserted in the middle of the cake comes out clean.
Allow the cake to rest for about 15 minutes on a cooling rack before inverting.
Zest the remaining lemon and set aside. Simmer the lavender flowers with the juice of the lemon in a small sauce pan over low-medium heat until fragrant (5-10 min). Strain and discard the flowers, reserving the juice.
Combine the powdered sugar with the warm lavender lemon juice; and the lemon zest. Add hot water one tablespoon at a time until your glaze reaches a good consistency to pour over your cake. (This should be similar to the texture of a good gravy. Thick enough to coat a spoon, but thin enough to spread when poured.)
Pour the glaze over the cooled cake.
Serve and enjoy!
Make sure to purchase "culinary lavender" that pesticide free and is suitable for consumption.
Do ahead: you can make the cake the day before serving and then glaze it shortly before guests arrive.
Make this recipe cannabis infused:
- Simply substitute your desired amount of cannaoil for the un-infused olive oil. For example, I used 1/4 cup cannaoil and 1/2 cup un-infused olive oil.
- Make sure you mix your cake batter very throughly to ensure even distribution throughout the cake.
- To determine how much cannaoil you should use, check out this article on dose and potency.