Lemon Lavender Custard Cake

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.
Servings: 8 yield(s)
Prep Time: 40 mins
Cook Time: 50 mins
Total Time: 90 mins
Ingredients
  • 1 stick butter (112g bakers measure)
  • 2 cup milk, room temp. (480g bakers measure)
  • 1 1/4 cup powdered sugar (150g bakers measure)
  • 4 egg yolks, room temp. (68g bakers measure)
  • 4 egg whites, room temp. (140g bakers measure)
  • 1 tbsp water (14g bakers measure)
  • 1 cup flour (115g bakers measure)
  • 1 tsp vanilla (1) (4g bakers measure)
  • 1/4 cup granulated sugar (54g bakers measure)
  • 2 tsp vanilla (2) (8g bakers measure)
  • 1 1/2 tsp dried lavender (1.2g bakers measure)
  • 2-3 tsp lemon juice (14g bakers measure)
Instructions
  1. Preheat oven to 325F. Grease an 8x8 inch baking dish
  2. 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.
  3. 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.
  4. 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.
Recipe 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.