LEMONY LAVENDER BUTTERMILK CAKE

Serves: 12 to 14

■ 2 tsp (10 ml) lavender buds

■ 2 cups + 3 tbsp (545 ml) granulated sugar, divided

■ 3 cups (750 ml) all-purpose flour

■ 1 tbsp (15 ml) baking powder

■ 1 tsp (5 ml) fine sea salt

■ 1 cup (250 ml) salted butter, softened

■ 3 eggs

■ 1 1/2 tsp (7.5 ml) lemon zest

■ 1 tsp (5 ml) vanilla extract

■ 1 1/4 cups (310 ml) buttermilk

Lemon drizzle:

■ 2 tbsp (30 ml) buttermilk

■ 1 tsp (5 ml) lemon juice

■ 1 1/4 cups (310 ml) icing sugar

Topping:

■ 1 tbsp (15 ml) cane sugar

■ 1 tsp (5 ml) lavender buds

■ 1 lemon, zested into long strips

■ 1 tsp (5 ml) lemon juice

■ Lavender sprigs

1. Preheat the oven to 350 F

(175 C). Grease every nook and cranny of a 9-inch (23-cm) springform pan.

2. If you have never worked with lavender, don’t worry. I’ve learned that essential oils infuse better if you blend them with sugar, so blend the lavender buds with 3 tbsp (45 ml) of the sugar in a coffee mill or grinder.

3. To make the cake, in a mixing bowl, mix together the ground lavender-sugar blend, flour, baking powder, and salt.

4. Using a hand-held or stand mixer, beat the butter until smooth. Add the remaining

2 cups (500 ml) of sugar and beat until pale and fluffy.

5. With the mixer running, add the eggs one at a time, beating well in between. Add the lemon zest and vanilla and mix. Add half of the flour mixture and mix on medium speed for a couple of minutes, just to combine.

6. Add the buttermilk in one addition, beating until mixed in. Add the rest of the flour mixture. Mix for one full minute, scraping down the sides of the bowl as required.

7. Pour the batter into the prepared pan and bake on the centre rack of the oven for 50 to 55 minutes, or until the cake is pulling slightly away from the sides of the pan and a cake tester inserted into the centre comes out clean.

8. Let the cake cool completely in the pan on a wire rack before releasing from the pan.

9. To make the lemon drizzle, in a medium bowl, use a fork to whisk the buttermilk and lemon juice with the icing sugar. Place the cooled cake on a serving plate and pour the lemon drizzle overtop the cake, letting it travel down the sides.

10. To make the topping, grind the cane sugar and lavender buds in a coffee mill or grinder. Transfer to a small bowl and mix with the strips of lemon and 1 tsp (5 ml) of lemon juice. Toss everything around a bit with your hand and place the lemon strips on top of the cake or on individually cut pieces. Add lavender sprigs for a delightful finish.