Lemon Lavender Cake
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Zubereitungszeit
2 Std
Portionen
12
Schwierigkeit
Mittel
Arbeitszeit
30 Min
Dieses Thermomix® Rezept für Lemon Lavender Cake ist in 2 Std fertig und ergibt 12 Portionen. Schritt-für-Schritt-Anleitung mit präzisen Thermomix® Einstellungen auf MixBuch.
Beschreibung
This Lemon Lavender Cake is an absolute pleasure! I especially like to bake it in the spring, when the lavender blossoms spread their fragrance. The combination of fresh lemon and floral lavender is simply unbeatable. The cake is moist and fluffy, and the frosting adds an extra sweetness. It is perfect for a cozy brunch or as a sweet surprise for a birthday. A truly special cake that is guaranteed to please everyone!
Zutaten (10 Zutaten)
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160 ml Milk, divided
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1 EL Dried lavender buds
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300 g White sugar
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115 g Butter, melted
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5 Stück Eggs
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180 ml Lemon juice, divided
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1.5 Stück Lemon, zested
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240 g Cake flour
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1 TL Baking powder
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120 g Confectioners' sugar
Zubereitung (11 Schritte)
Preheat oven and prepare pan
Preheat the oven to 165°C (325°F). Generously grease a Bundt pan.
Let lavender steep in milk
Put 80 ml of milk in a microwave-safe bowl and heat for 30 sec./no temperature/level 1. Add 1 tbsp of dried lavender buds and let steep for 10 minutes.
Mix sugar and butter
Put 300 g of sugar and 115 g of melted butter in the mixing bowl and mix for 20 sec./level 3.
Add eggs
Add 5 eggs one at a time and mix for 10 sec./level 3 each time.
Add lemon juice and zest
Add 120 ml of lemon juice and the zest of 1 1/2 lemons to the mixing bowl and mix for 10 sec./level 3.
Add milk-lavender mixture
Add the milk-lavender mixture to the mixing bowl and mix for 10 sec./level 3.
Mix flour and baking powder and fold in
Mix 240 g of cake flour and 1 tsp of baking powder in a separate bowl. Add the flour mixture to the mixing bowl and stir in for 20 sec./level 3. Use the spatula to push down from the edge and stir for another 10 sec./level 3 if necessary.
Bake batter
Pour the batter into the prepared Bundt pan and bake in the preheated oven for 45-55 minutes. Do a chopstick test.
Let the cake cool
Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely (at least 30 minutes).
Prepare the glaze
Put 80 ml of milk, 60 ml of lemon juice and 120 g of icing sugar in the mixing bowl and mix for 20 sec./level 3.
Glaze the cake
Drizzle the cooled cake with the glaze and let it set (approx. 30 minutes).
Fertig gekocht? Super! 🎉
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Erstellt von
Charlotte Walker
13
Rezepte
0
Kochbücher
Allergene
- Eier
- Milk (including lactose)
- Cereals containing gluten: Wheat
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