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Fluffy Lemon Cake with Lavender Icing - photo 1
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Fluffy Lemon Cake with Lavender Icing

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Medium 13 wyświetleń ~35.74 PLN - (0)
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Description

Here is a recipe for a cake that is the essence of lightness and freshness. Its fluffy, almost cloud-like texture, thanks to the careful aeration of the batter and the addition of potato flour, literally melts in your mouth. The intense, natural aroma of freshly grated lemon zest and juice permeates every bite, creating a refreshing taste experience. An extraordinary touch here is the lavender glaze – the subtle, floral note of lavender perfectly balances the citrus acidity, giving the whole a sophisticated and unique character. The cake looks stunning on the table – its classic, ridged shape, covered with thick, dripping glaze and adorned with golden lemon zest, makes it the perfect bake for special occasions such as Easter, family celebrations, or a Sunday afternoon with coffee.

Składniki (13)

Servings:
12
  • Mąka pszenna tortowa typ 450 250 g
  • Potato flour 50 g
  • Baking powder 10 g
  • Eggs 5 szt.
  • Cukier drobny do wypieków 13.3 łyżek
  • Butter 200 g
  • Sour cream 18% 120 g
  • Lemon 3.8 szt.
  • Vanilla extract 5 g
  • Powdered sugar 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Dried edible lavender flowers 1 łyżeczka
  • ✨ Opcjonalne
  • Fresh lavender flowers for decoration 2 szczypty
💰 Szacowany koszt dania: ~35.74 PLN (2.98 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and oven

1

Prepare the bundt pan. Using a pastry brush, thoroughly coat the entire interior of the pan, including the chimney and all the nooks and crannies, with a thin layer of softened butter. Then, add a tablespoon of all-purpose flour to the pan and, rotating the pan, spread the flour so that it sticks to the butter, creating a white coating. Shake out the excess flour by turning the pan upside down and tapping its bottom.

Ingredients: Butter, Mąka pszenna tortowa typ 450
The best choice is a chimney mold with a capacity of about 2.5 liters (diameter 24 cm). Precise greasing and dusting of the mold is crucial for the cake to come out easily after baking. Don't skip any corner!
2

Preheat the oven to 175°C, setting the heat to 'top-bottom'. Place the rack in the middle position. The oven must reach the required temperature before you put the cake in, which will ensure even baking.

Avoid using the convection setting, which can excessively dry out the cake and cause it to crack on the surface. Top and bottom heating provides stable, even heat.

Preparing the dough

3

In a large bowl, combine the dry ingredients. Add the all-purpose flour, potato flour, baking powder, and salt. Using a sieve or sifter, sift all the ingredients together at least twice. This will ensure they are thoroughly mixed and aerated, which is the secret to the fluffiness of the cake.

Ingredients: Mąka pszenna tortowa typ 450, Potato flour, Baking powder, Salt
Use a large bowl to avoid spilling flour. Sifting is a very important step – it breaks up clumps and makes the dough lighter. Don't skip it!
4

In the bowl of a mixer, place very soft butter and fine sugar. Using the paddle attachment, beat the ingredients on medium-high speed for about 7-8 minutes. The mixture should become very light, almost white, and noticeably increase in volume, resembling fluffy cream. Occasionally stop the mixer and scrape down the sides of the bowl with a silicone spatula.

Ingredients: Butter, Cukier drobny do wypieków
This is a key moment for aerating the batter. If you don't have a stand mixer, use a hand mixer. Patience is crucial here – the better the butter is creamed with the sugar, the lighter the cake will be.
5

Reduce the mixer speed to medium. Add the eggs one by one, waiting for the previous one to fully combine with the mixture before adding the next. Mix each egg for about 1 minute. Adding the eggs too quickly can cause the mixture to curdle (it will look like sour milk). If this happens, don't worry – adding flour in the next step should save the situation.

Ingredients: Eggs
Remember to have the eggs at room temperature. Cold eggs in contact with fat (butter) will almost certainly cause the mixture to curdle.
6

Wash and blanch the lemons thoroughly. Grate the yellow part of the peel using a fine grater. Squeeze out the juice. Add the grated lemon peel and vanilla extract to the egg-butter mixture. Mix briefly, just until the ingredients are combined, on low speed of the mixer.

Ingredients: Lemon, Vanilla extract
Be careful not to grate the white part of the peel (albedo), as it is bitter and can ruin the taste of the cake.
7

Now you will add the dry and wet ingredients alternately. Reduce the mixer speed to the minimum. Add 1/3 of the sifted flour and mix only until combined. Then pour in half of the cream mixed with lemon juice and blend briefly again. Repeat: add the second 1/3 of the flour, the remaining cream with lemon juice, and finally the last portion of flour. Mix each portion very briefly, just until the ingredients are combined.

Ingredients: Mąka pszenna tortowa typ 450, Sour cream 18%
This technique prevents the formation of gluten in the dough, which could make it tough and dense. The key is to 'not overmix' the dough at this stage.
8

Turn off the mixer. Using a large silicone spatula, gently fold the batter, making a few motions from the bottom of the bowl upwards. Make sure there are no dry ingredients left at the bottom. The finished batter should be thick, smooth, and fluffy.

Hand mixing at the end ensures that the dough is uniform, without the risk of overmixing, which could ruin all the work put into aerating the mixture.

Baking

9

Transfer the prepared dough to the previously prepared pan. Smooth the top with a spatula. Gently tap the pan on the countertop 2-3 times to remove any air bubbles and ensure the dough reaches all corners of the pan.

Do not fill the mold higher than 3/4 of its height, as the cake will rise significantly during baking.
10

Place the pan in the preheated oven and bake for 45-50 minutes. After about 40 minutes, perform the toothpick test: insert a wooden skewer into the thickest part of the cake. If the skewer comes out dry and without traces of raw batter, the cake is ready. If there is batter on it, continue baking and check every 5 minutes.

Every oven bakes a little differently, so the baking time is approximate. The toothpick test is the most reliable method to check if the cake is done.
11

Remove the baked cake from the oven and place the pan on a metal rack. Leave it in the pan to cool for exactly 15 minutes. After this time, carefully turn the pan upside down – the cake should come out smoothly. Leave the cake on the rack to cool completely (this will take about 1-2 hours).

Do not try to remove the hot cake from the mold, as it will fall apart. Keeping it in the mold for too long after baking will cause it to steam and become moist. 15 minutes is the optimal time.

Preparation of the icing and decoration

12

In a mortar or a clean coffee grinder, place the dried lavender flowers and a tablespoon of powdered sugar. Grind them together into a fine powder. The sugar will help break down the flowers and absorb the essential oils, releasing the full aroma.

Ingredients: Dried edible lavender flowers, Powdered sugar
This step is crucial for achieving a pronounced lavender flavor in the icing. Do not add whole flowers directly to the icing.
13

Sift the remaining powdered sugar and grated lavender with sugar into a bowl. Gradually, adding one teaspoon at a time, pour in the lemon juice while continuously whisking vigorously with a whisk or fork. Mix until you achieve a smooth, thick, yet still pourable icing. The consistency should resemble thick cream.

Ingredients: Powdered sugar, Lemon
Add the juice very slowly! Too much liquid at once will make the icing runny and transparent. If it turns out too runny, add more powdered sugar. If it's too thick – a little more juice.
14

Make sure the cake is completely cool. Place the cake on parchment paper or a large tray (which will make cleaning easier). Slowly drizzle the prepared icing over the cake, allowing it to flow freely down the sides, creating appetizing icicles.

Never glaze a warm cake! The glaze will run off and soak into the cake instead of creating a beautiful crust on top.
15

Before the icing sets, decorate the top of the cake. Optionally, sprinkle with freshly grated lemon zest and a few fresh or dried lavender flowers. Leave the cake for about 30 minutes to allow the icing to harden completely before cutting it.

Ingredients: Lemon, Fresh lavender flowers for decoration
Decorate immediately after drizzling with icing, otherwise the sprinkles won't stick to the surface. Fresh lemon zest will add extra aroma and a beautiful color.

Fun Fact

💡

The cake mold, known as 'Bundt pan', was popularized in America in the 1950s and 1960s by the company Nordic Ware. Its distinctive shape with a chimney in the center is not just a decoration – it ensures even baking of the cake from the inside, which is crucial for dense pound cakes.

Best for

Wielkanoc Niedzielny deser Przyjęcie w ogrodzie Popołudniowa herbata

Tips

🍽️ Serving

The cake is best served at room temperature, cut into thick slices. It tastes delicious on its own, but it can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs perfectly with a cup of Earl Grey tea, whose bergamot aroma beautifully complements the notes of lemon and lavender.

🥡 Storage

Store the cake under a dome or in an airtight container at room temperature for 3-4 days. The icing helps maintain its moisture. The cake can be frozen (without icing and decorations), tightly wrapped in plastic wrap, for up to 3 months.

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