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–+ servings

French Lavender Almond Cake

By Kimberly Killebrew
5 from 8 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • ½ cup unsalted butter , at room temperature
  • 1/2 to 3/4 cup white granulated sugar , depending on desired sweetness
  • ¾ cup almond flour
  • 3 egg yolks
  • 3 egg whites
  • ½ teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2 teaspoons lemon zest
  • ½ cup cake flour , sifted
  • 1 teaspoon baking powder
  • For the Lavender Lemon Glaze:
  • 2 1/2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons dried lavender flowers
  • 1 cup powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 8×8 inch square pan.
  • Combine the cake flour and baking powder in a small bowl. Set aside.
    In a larger bowl, cream the butter and ½ cup of sugar until light and fluffy, about 4-5 minutes. Add the egg yolks one at a time, beating until the mixture is pale and fluffy, another 3-4 minutes. Add the vanilla, almond extract, and lemon zest and beat just until combined. Fold in the almond flour.
    Beat the egg whites in a clean, dry bowl on medium high speed until foamy, then add the cream of tartar. Continue to beat until stiff peaks form.
    Fold in ⅓ of the egg whites, then ⅓ of the flour mixture. Repeat with the remaining egg whites and flour. Be very careful not to over-stir.
    Pour the batter into the prepared cake pan.
    Bake for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Be careful not to over-bake.
    Remove the cake from the oven and let sit for 10 minutes. Carefully invert the cake.
  • While the cake is cooling, make the glaze:  Combine the lemon juice and lavender flowers in a small saucepan or microwaveable dish, bring to a boil, remove and let steep for at least 5 minutes.  Use a mesh sieve to strain the lavender flowers. Stir the powdered sugar and lavender liquid together until the sugar is dissolved.
  • Poke some small holes around the top of the cake with a toothpick to allow the glaze to fully absorb. Pour the glaze over the cake and let the cake sit for at least 20 minutes before serving.
Course Dessert
Cuisine French
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