Claire’s Lavender and Lemon Cake

CAKE BATTER:

1 cup (2 sticks) butter, softened

1 (8-ounce) package cream cheese, softened

1½ cups sugar

3 large eggs

1½ teaspoons vanilla

2 tablespoons lemon juice

2¼ cups all-purpose flour, divided

1½ teaspoons baking powder

1 tablespoon finely chopped lavender buds

1 tablespoon grated lemon zest

GLAZE:

1 cup confectioners’ sugar

¼ cup lemon juice

Preheat the oven to 350 degrees. Grease a 9-inch springform pan. Set aside.

For the cake, in a large bowl beat the butter and cream cheese until smooth. Add the sugar and eggs, one at a time, mixing well after each addition. Add the vanilla and lemon juice, mixing well. In a medium bowl combine 2 cups of the flour with the baking powder. Stir into the creamed batter.

In a small bowl combine the remaining ¼ cup flour with the lavender and lemon zest. Stir into the batter. Pour the batter into the prepared pan. Bake 50 to 60 minutes, or until the cake is firm when gently pressed in the center. Cool on a wire rack for 5 minutes. Remove the cake from the pan and return to the rack to continue cooling.

For the glaze, combine the confectioners’ sugar and lemon juice. Drizzle over the cake.

Makes 8 to 10 servings

Claire Knodell, Munkus the Brat
Red Hot Jazzy Ladies,
Kelowna, British Columbia