
5.0 from 24 votes
French Lavender Almond Cake
Bring something special to the table with this well-loved recipe.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Course:
Dessert
Cuisine:
French
Ingredients
- ½ cup unsalted butter , at room temperature
- 1/2 to 3/4 cup white granulated sugar , depending on desired sweetness
- ¾ cup almond flour
- 3 egg yolks
- 3 egg whites
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 teaspoons lemon zest
- ½ cup cake flour , sifted
- 1 teaspoon baking powder
- For the Lavender Lemon Glaze:
- 2 1/2 tablespoons freshly squeezed lemon juice
- 2 teaspoons dried lavender flowers
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a 8×8 inch square pan.
- Combine the cake flour and baking powder in a small bowl. Set aside.In a larger bowl, cream the butter and ½ cup of sugar until light and fluffy, about 4-5 minutes. Add the egg yolks one at a time, beating until the mixture is pale and fluffy, another 3-4 minutes. Add the vanilla, almond extract, and lemon zest and beat just until combined. Fold in the almond flour.Beat the egg whites in a clean, dry bowl on medium high speed until foamy, then add the cream of tartar. Continue to beat until stiff peaks form.Fold in ⅓ of the egg whites, then ⅓ of the flour mixture. Repeat with the remaining egg whites and flour. Be very careful not to over-stir.Pour the batter into the prepared cake pan.Bake for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Be careful not to over-bake.Remove the cake from the oven and let sit for 10 minutes. Carefully invert the cake.
- While the cake is cooling, make the glaze: Combine the lemon juice and lavender flowers in a small saucepan or microwaveable dish, bring to a boil, remove and let steep for at least 5 minutes. Use a mesh sieve to strain the lavender flowers. Stir the powdered sugar and lavender liquid together until the sugar is dissolved.
- Poke some small holes around the top of the cake with a toothpick to allow the glaze to fully absorb. Pour the glaze over the cake and let the cake sit for at least 20 minutes before serving.
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