Yields:
8 Servings
Difficulty: Medium
Prep Time: 40 Mins
Cook Time:
50 Mins
Total Time:
1 Hr 30 Mins
A light and fluffy custard cake with lavender buds and lemon best served with a hot cup of tea for a cold afternoon. This cake in the end should surprise you with 3 layers of texture! Fluffy cake, light custard, and creamy bottom.
Ingredients
Adjust Servings
Instructions
- Preheat oven to 325F. Grease an 8x8 inch baking dish
- Whip up egg whites until foamy. Put in a pinch of cream of tartar and vanilla (1). Slowly sprinkle in granulated sugar until whites turn into stiff peaks.
- Beat egg yolks and powdered sugar until pale. Mix in butter, water, lavender, and juice for 2 minutes. Let batter sit for 5 minutes to let the lavender seep into the batter. Mix in flour. Slowly mix in vanilla (2) and milk in thirds.
- Fold egg whites slowly into yolk batter in thirds. Careful not to overmix and to mix until barely any white streaks remain. Pour batter into greased pan and bake for 40 minutes. Check the cake here and if it is not browned on the top or not cooked fully, bake for another 10-15 minutes. If browning too quickly, cover the pan with foil. Let cake cool completely before cutting and serving.
Notes
I added a bit more lemon as I wanted more of a lemon taste but it is up to you. The lavender will seep into the cake as it bakes and is subtle but strong. Change the measurement to your taste.