Lavender Lemon Cake

[rubynye.livejournal.com]

I have a book about herbs that collects information from English sources between 1500 and 1900. It seems to me, looking at all the recipes for violet-flavored this and angelica-infused that, that hobbits would probably appreciate such dishes. (Do you think they have lemons? They do have tea...)



Lavender Lemon Cake
2 sticks soft (NOT melted) butter
1 cup sugar
1 cup brown sugar
4 eggs, separated and whites beaten lightly
2 cups flour
1/2 tsp baking powder
1 tsp grated/chopped lemon peel
juice of 1/2 lemon
1 tsp crumbled lavender
1 pinch nutmeg or mace
1 pinch salt
Mix this cake by hand for the best results.

Whirl sugars, lavender, lemon peel and juice, and spices in food processor until well-combined. (If you don't have a food processor, just combine them by hand, but first grind the lavender with a mortar and pestle or a spice grinder.) Dump into a bowl and cream well with the butter, then add yolks and blend thoroughly. Then add the flour and baking powder all at once and cream them in until just barely combined; add egg whites and mix in until batter is spoonably-thick and sticky, not pourable, but is well mixed (about a half minute to minute of beating after incorporation). The batter should be thick, like sour cream, not pourable (but if it is pourable it'll just be a little tough. It'll still taste good). Put into a prepared bundt pan or ring pan, smooth, and bake at 350 for 40-50 minutes. Do not open oven for at least 1/2 hour.

Comments

[sila-lumenn.livejournal.com]

I absolutely adore lemon cake! And this one sounds wonderful. Make sure you grow your own lavender or get it from an organic supplier. Florist's flowers have been sprayed with insecticide and therefore should not be used in cooking.

[rubynye.livejournal.com]

Thanks for pointing this out; I meant to make the note. :)

[ansostuff.livejournal.com]

Lemon cake is so yummy! I often find cakes too sweet but with lemon they get that juicy freshness... Need to try this.