Dessert Recipes

The Best Lemon Lavender Cake Ever (I love this cake recipe!)

I’m a firm believer that there’s no better way to enjoy baked goods than when they’re first fresh out of the oven. It’s no wonder that I love to bake so much, especially when I know it’s my favorite that’s in the oven! I’m going to teach you what is, hands down, the best lemon lavender cake ever.

The Best Lemon Lavender Cake Ever

It’s also a 100% paleo-friendly recipe as well for any of you guys out there who are following the paleo diet (and if you’ve never tried it, I definitely recommend giving it a go). This cake is made with healthier ingredient options like almond flour and coconut sugar instead of refined wheat flour and sugar.

Lemon Lavender Cake

Lemon Lavender Cake

Lemon Lavender Cake

Lemon Lavender Cake

On top of it being a nice and low carb baked treat, the mix of dried lavender and lemon also give the cake a delightfully sweet and tangy citrus flavor that you’re going to absolutely love!

Lemon Lavender Cake

Lemon Lavender Cake

Lemon Lavender Cake

(You may also like: Buttery Lavender Shortbread Cookies)

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Lemon Lavender Cake

The Best Lemon Lavender Cake Ever (I love this cake recipe!)

  • Author: Emma - NurturedHomes.com
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
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Ingredients

  • 4 large eggs, separated into 4 egg yolks and 4 egg whites
  • 2 tbsp lemon zest
  • 1 tsp lemon juice 
  • 1 ½ tsp dried lavender
  • ½ cup coconut sugar 
  • 1 ½ cup almond flour 
  • 1 tsp baking powder
  • pinch of salt  

Instructions

  1. Preheat oven to 350°F. 
  2. Line and 8 inch springform pan with parchment paper. 
  3. Combine the almond flour and baking powder and set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment place the egg whites, lemon juice and pinch of salt. 
  5. When the egg whites start begin to increase in volume, add ¼ cup of coconut sugar. 
  6. Whisk the egg whites until soft peaks form. 
  7. Place the egg yolks, remaining coconut sugar, lemon zest, dried lavender and almond flour mixture in another bowl and whisk until smooth. 
  8. Gently fold the egg whites into the yolk mixture, working in batches. Do not overmix. 
  9. Carefully transfer the batter to the prepared pan. 
  10. Bake in the middle of the oven for 30 minutes or until golden brown.

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