Lemon and Lavender Cake, Revisited
Make this many times throughout the year.
In all the years I’ve been writing Gathering Flavors, I’ve never featured a recipe twice. Until today. This Lemon and Lavender Cake has appeared here before. A recipe created by Diana Henry and published in her book, Simple—this cake is indeed simple to make. But don’t be fooled. The flavors are complex while the cake itself is light-as-a-feather.
I am reposting it here today because I found it anew on Mother’s Day this year. My family has a tradition of cooking our Mother’s Day celebration meal together after a day of selecting and planting colorful annuals for our garden. My daughter took on the job of making dessert. I watched her follow the recipe closely, carefully measuring each ingredient, squeezing fresh lemon juice, oiling the pan, and monitoring it closely in the oven. What came out of the oven was something new—a cake that although I’d made it before, tasted almost completely different because it was filled not only with olive and sugar and lemon and lavender—but with her love and her personality. She made it her own and I am ever so grateful.
Make this cake your own. Plan to make it, again and again, this summer and into the fall. Serve it alone with a cup of coffee for breakfast. Fresh fruit goes well with it, too.
No matter what, enjoy.
I look forward to seeing you in my kitchen, gathering flavors, soon.
View the recipe for Lemon and Lavender Cake here.