why make this recipe
Lavender Butter Cake with Blackberry Jam is a delightful treat that combines unique flavors to create a memorable dessert. The light floral notes of lavender paired with the sweet-tart blackberry jam make each bite special. This cake is perfect for occasions like afternoon tea, birthdays, or simply when you want a delicious dessert at home. Plus, it’s easy to make and will impress your friends and family.
how to make Lavender Butter Cake with Blackberry Jam
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 tablespoons culinary lavender, dried
- 1/2 cup blackberry jam
- 1/4 cup lavender simple syrup
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually mix in the flour mixture and milk, alternating between the two until just combined.
- Fold in the dried lavender.
- Pour half of the batter into the prepared cake pan. Spoon blackberry jam over it, then pour the remaining cake batter on top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Before serving, drizzle with lavender simple syrup.
how to serve Lavender Butter Cake with Blackberry Jam
Serve slices of Lavender Butter Cake with a dollop of whipped cream or a scoop of vanilla ice cream on the side. You can also sprinkle some additional dried lavender on top for an attractive presentation. This cake tastes great fresh, but it can also be enjoyed with a cup of tea or coffee.
how to store Lavender Butter Cake with Blackberry Jam
To store your Lavender Butter Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Be sure to let it come to room temperature before serving for the best taste.
tips to make Lavender Butter Cake with Blackberry Jam
- Use culinary lavender to ensure it is safe for baking. Regular lavender from the garden may not be suitable.
- Make the lavender simple syrup ahead of time. It’s easy to prepare and adds a lovely touch to the cake.
- Consider using fresh blackberries on top of the cake for garnish if they are in season.
variation
You can switch up the flavors by using other types of jam, such as raspberry or strawberry, instead of blackberry. For a chocolate twist, try folding in some cocoa powder or using chocolate ganache as a topping.
FAQs
Can I use fresh lavender instead of dried?
Yes, but fresh lavender is more potent than dried, so use a smaller amount.
Is this cake suitable for freezing?
Yes, the cake can be frozen for up to three months. Wrap it securely in plastic wrap and place it in an airtight container before freezing.
Can I leave out the lavender?
Yes, if you’re not a fan of lavender, you can skip it. The cake will still be delicious with just the buttery and fruity flavors.
Lavender Butter Cake with Blackberry Jam
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups whole milk
- 2 tablespoons culinary lavender, dried Use culinary lavender for safe baking.
Fillings and Toppings
- 0.5 cups blackberry jam
- 0.25 cups lavender simple syrup Make ahead of time for best results.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually mix in the flour mixture and milk, alternating between the two until just combined.
- Fold in the dried lavender.
Baking
- Pour half of the batter into the prepared cake pan. Spoon blackberry jam over it, then pour the remaining cake batter on top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Before serving, drizzle with lavender simple syrup.