why make this recipe
Lavender Butter Cake with Blackberry Jam is a delightful treat that combines the floral notes of lavender with the sweet and tart flavors of blackberry. This cake is perfect for special occasions, afternoon tea, or simply to enjoy with friends and family. The unique flavors make it stand out, while the simplicity of the recipe ensures that anyone can make it at home. Plus, the cake stays moist and flavorful, making it a crowd-pleaser every time.
how to make Lavender Butter Cake with Blackberry Jam
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon culinary lavender
- ½ cup blackberry jam
- 1 cup lavender simple syrup
- Powdered sugar for dusting (optional)
Directions:
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and culinary lavender.
- Gradually add the dry ingredients to the wet mixture, alternating with the lavender simple syrup, and mix until just combined.
- Pour half of the batter into the prepared cake pan. Spread the blackberry jam over this layer, then add the remaining batter on top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool, then remove from the pan and dust with powdered sugar if desired before serving.
how to serve Lavender Butter Cake with Blackberry Jam
This cake is best served at room temperature. You can slice it and enjoy it plain or dust it with powdered sugar for an extra touch. Pair it with a cup of tea or coffee to enhance the experience. It also goes well with a dollop of whipped cream or a scoop of vanilla ice cream for those who like a little indulgence.
how to store Lavender Butter Cake with Blackberry Jam
To store the Lavender Butter Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it fresh for a longer period, you can refrigerate it for up to a week. Make sure to wrap it well to prevent it from drying out. If you plan to store it longer, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months.
tips to make Lavender Butter Cake with Blackberry Jam
- Ensure the butter is softened but not melted for the best texture.
- Use culinary lavender specifically meant for cooking, as some lavender varieties are not safe to eat.
- For a stronger lavender flavor, feel free to increase the amount of culinary lavender slightly, but be cautious, as too much can overpower the cake.
- When spreading the blackberry jam, you can gently warm it to make it easier to spread.
variation
You can swap blackberry jam for other jams or preserves like raspberry, apricot, or strawberry for a different flavor. Additionally, you can replace the lavender simple syrup with honey or maple syrup for a unique twist.
FAQs
Q: Can I use dried lavender instead of culinary lavender?
A: No, it’s important to use culinary lavender meant for baking, as other dried lavender can be treated with chemicals.
Q: What if I don’t have lavender simple syrup?
A: You can make your own lavender simple syrup by simmering equal parts sugar and water with culinary lavender until the sugar dissolves, then strain it to remove the lavender.
Q: Can this cake be made ahead of time?
A: Yes, you can make the cake a day in advance. Just store it in an airtight container at room temperature until ready to serve.
Lavender Butter Cake with Blackberry Jam
Ingredients
Main ingredients
- 1.5 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon culinary lavender
- 0.5 cup blackberry jam
- 1 cup lavender simple syrup
- to taste Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and culinary lavender.
- Gradually add the dry ingredients to the wet mixture, alternating with the lavender simple syrup, and mix until just combined.
- Pour half of the batter into the prepared cake pan. Spread the blackberry jam over this layer, then add the remaining batter on top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool, then remove from the pan and dust with powdered sugar if desired before serving.