. This cake is a treat that brings sunshine to any table! First, you need to preheat your oven. Set it to 350°F (175°C). This step is key to getting a nice rise on your cake. While the oven heats, grab your 13x9 inch baking pan. Grease it well with butter or cooking spray. Then, sprinkle some flour over the greased surface. Shake the pan to coat it evenly. This helps your cake come out easily after baking. Next, we’ll mix the batter. Start by combining the dry ingredients. In a medium bowl, whisk together the flour, dried lavender, baking powder, baking soda, and salt. This is where the magic begins! Set this bowl aside for now. Now, in a large bowl, cream the softened butter with the granulated sugar. Use an electric mixer for about 3 to 5 minutes. You want it to be light and fluffy. Once that’s done, add the eggs one by one. Mix well after each egg. Then, add the lemon zest and lemon juice. Mix until just combined. Gradually add the dry mixture to the wet mix. Alternate with the buttermilk. This keeps the batter creamy. Be careful not to overmix. Just stir until you see no more flour. Pour the batter into your prepared pan. Smooth the top with a spatula. Bake in your preheated oven for 25 to 30 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready! Once it’s baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack. Let it cool completely before glazing. Now for the glaze! In a medium bowl, whisk together the powdered sugar and lemon juice. If it feels too thick, add water a teaspoon at a time. You want it to be drippy, not runny. Once your cake is cool, pour the glaze over the top. Let it drip down the sides for that beautiful effect. If you like, add extra dried lavender on top for a lovely touch. For the full recipe, check out the section above. - How to avoid overmixing the batter: Mix the wet and dry ingredients until just combined. Overmixing can make your cake tough. Use a spatula to fold ingredients together gently. - Ensuring even baking and preventing dryness: Spread the batter evenly in the pan. Use an oven thermometer to check the temperature. Baking at the right heat helps the cake rise evenly and stay moist. - Importance of room temperature ingredients: Make sure your butter and eggs are at room temperature. This helps them mix better and creates a light texture in the cake. - Achieving the perfect drippy consistency: Mix the powdered sugar and lemon juice well. Add water slowly until the glaze drips smoothly off a spoon. Test it to get just the right flow! - Techniques for an aesthetically pleasing glaze: Pour the glaze in the center of the cake. Let it spread towards the edges. This creates a lovely drippy effect. You can also use a spoon to nudge the glaze for a controlled drizzle. - Optional touches like additional garnishes: Sprinkle extra dried lavender on top for a pop of color and flavor. You can also add lemon slices around the cake for a fresh look. For the full recipe of this delightful treat, check out the [Full Recipe]. {{image_2}} You can change the flavor of this cake easily. Try using orange zest instead of lemon zest. The citrus flavor will give a nice twist. You can also swap lavender for chamomile. Chamomile adds a gentle floral taste. If you want something different, use rosemary or thyme. Both herbs can add a savory touch. You can also play with extracts. Instead of vanilla, try almond or lemon extract. A few drops can change the cake's flavor. Just remember to keep the balance right. Too much extract can overpower the cake. If you need a gluten-free cake, there are options. You can use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good structure for baking. Look for blends that include xanthan gum for best results. For a vegan version, you can swap eggs and butter. Use flaxseed meal mixed with water as an egg substitute. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. For butter, use coconut oil or a vegan butter alternative. This will keep the cake moist and tasty. Check out the Full Recipe for more details on ingredients and instructions. To keep your lemon lavender sheet cake fresh, you have two main options: room temperature or fridge. If you plan to eat it within a couple of days, store it at room temperature. Just make sure to cover it well. You can use foil or plastic wrap. For longer storage, put it in the fridge. An airtight container works best here. This helps keep the cake moist and prevents it from absorbing other smells from the fridge. If you have leftover cake, freezing is a great option. Start by cutting the cake into squares. Wrap each piece in plastic wrap tightly. Then place them in a freezer bag or container. This keeps the cake fresh for up to three months. When you want to enjoy your cake again, thaw it in the fridge overnight. This helps maintain its texture. You can also let it sit at room temperature for a few hours. Just avoid using the microwave, as this can make the cake dry. For the full recipe, check out the Lemon Lavender Sheet Cake with Drippy Glaze. What can I substitute for buttermilk? You can use plain yogurt or milk mixed with lemon juice. For every cup of buttermilk, mix one cup of milk with one tablespoon of lemon juice. Let it sit for five minutes. This will create a similar tangy flavor. How long does the cake stay fresh? The lemon lavender sheet cake stays fresh for about three days at room temperature. If you store it in the fridge, it can last up to a week. Just make sure to cover it to keep it moist. Can I use fresh lavender instead of dried? Yes, you can use fresh lavender! Use three times the amount of fresh lavender as dried. Fresh lavender has a milder flavor, so taste as you go. Why did my cake sink in the middle? If your cake sinks, it may be due to overmixing the batter or not baking long enough. Always mix just until combined. Also, ensure your oven is at the right temperature. Tips for a more lemony flavor? Add more lemon zest or a little extra lemon juice to the batter. You can also add a pinch of lemon extract for a stronger flavor. How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If there is wet batter on the toothpick, bake it a little longer. This cake recipe brings together simple ingredients and clear steps. You learned about key components like flour, sugar, eggs, and lavender. I shared tips to help you mix and bake perfectly. The glaze adds a lovely finish, while variations let you explore flavors. Proper storage keeps your cake fresh for longer. With this knowledge, you can create a delightful treat at home! Enjoy experimenting and making it your own. Happy baking!](https://flavorsprint.com/wp-content/uploads/2025/07/939e6ce8-5a53-470c-b2f7-d0da9eaf7485-768x768.webp)
If you crave a bright and fresh dessert, then this Lemon Lavender Sheet Cake is your answer! With layers of zesty lemon and floral lavender, this cake delights the senses. The drippy glaze adds a sweet touch that takes it over the top. I’ll walk you through every step, from gathering the right ingredients to perfecting the glaze. Let’s create a cake that’s sure to impress and satisfy!
Ingredients
Main Ingredients
For a successful lemon lavender sheet cake, you need simple, fresh items. Here’s what you will need:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsalted butter, softened
– 4 large eggs
– 1 cup buttermilk
– 1 tablespoon dried culinary lavender
– 1 tablespoon lemon zest
– ½ cup lemon juice (freshly squeezed)
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
The flour gives structure, while sugar adds sweetness. Butter makes the cake rich. Eggs help with rise and moisture. Buttermilk adds a slight tang and keeps the cake soft. Dried lavender brings a unique floral note, making it special.
Drippy Glaze Ingredients
The glaze is the fun part! It adds shine and flavor. Gather these items:
– 2 cups powdered sugar
– 3 tablespoons lemon juice
– 1-2 teaspoons water (as needed)
– Extra dried lavender for garnish (optional)
The powdered sugar forms the base of the glaze. Lemon juice brightens it and adds flavor. Water adjusts thickness. If you want, sprinkle some extra lavender on top for a lovely touch.
You can find the full recipe [here](Full Recipe). This cake is a treat that brings sunshine to any table!
Step-by-Step Instructions
Prepping the Oven and Pan
First, you need to preheat your oven. Set it to 350°F (175°C). This step is key to getting a nice rise on your cake. While the oven heats, grab your 13×9 inch baking pan. Grease it well with butter or cooking spray. Then, sprinkle some flour over the greased surface. Shake the pan to coat it evenly. This helps your cake come out easily after baking.
Mixing the Batter
Next, we’ll mix the batter. Start by combining the dry ingredients. In a medium bowl, whisk together the flour, dried lavender, baking powder, baking soda, and salt. This is where the magic begins! Set this bowl aside for now.
Now, in a large bowl, cream the softened butter with the granulated sugar. Use an electric mixer for about 3 to 5 minutes. You want it to be light and fluffy. Once that’s done, add the eggs one by one. Mix well after each egg. Then, add the lemon zest and lemon juice. Mix until just combined.
Gradually add the dry mixture to the wet mix. Alternate with the buttermilk. This keeps the batter creamy. Be careful not to overmix. Just stir until you see no more flour.
Baking and Glazing
Pour the batter into your prepared pan. Smooth the top with a spatula. Bake in your preheated oven for 25 to 30 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready!
Once it’s baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack. Let it cool completely before glazing.
Now for the glaze! In a medium bowl, whisk together the powdered sugar and lemon juice. If it feels too thick, add water a teaspoon at a time. You want it to be drippy, not runny.
Once your cake is cool, pour the glaze over the top. Let it drip down the sides for that beautiful effect. If you like, add extra dried lavender on top for a lovely touch.
For the full recipe, check out the section above.
Tips & Tricks
Baking Tips
– How to avoid overmixing the batter: Mix the wet and dry ingredients until just combined. Overmixing can make your cake tough. Use a spatula to fold ingredients together gently.
– Ensuring even baking and preventing dryness: Spread the batter evenly in the pan. Use an oven thermometer to check the temperature. Baking at the right heat helps the cake rise evenly and stay moist.
– Importance of room temperature ingredients: Make sure your butter and eggs are at room temperature. This helps them mix better and creates a light texture in the cake.
Glazing Tips
– Achieving the perfect drippy consistency: Mix the powdered sugar and lemon juice well. Add water slowly until the glaze drips smoothly off a spoon. Test it to get just the right flow!
– Techniques for an aesthetically pleasing glaze: Pour the glaze in the center of the cake. Let it spread towards the edges. This creates a lovely drippy effect. You can also use a spoon to nudge the glaze for a controlled drizzle.
– Optional touches like additional garnishes: Sprinkle extra dried lavender on top for a pop of color and flavor. You can also add lemon slices around the cake for a fresh look.
For the full recipe of this delightful treat, check out the [Full Recipe].
Variations
Flavor Adjustments
You can change the flavor of this cake easily. Try using orange zest instead of lemon zest. The citrus flavor will give a nice twist. You can also swap lavender for chamomile. Chamomile adds a gentle floral taste. If you want something different, use rosemary or thyme. Both herbs can add a savory touch.
You can also play with extracts. Instead of vanilla, try almond or lemon extract. A few drops can change the cake’s flavor. Just remember to keep the balance right. Too much extract can overpower the cake.
Dietary Modifications
If you need a gluten-free cake, there are options. You can use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good structure for baking. Look for blends that include xanthan gum for best results.
For a vegan version, you can swap eggs and butter. Use flaxseed meal mixed with water as an egg substitute. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. For butter, use coconut oil or a vegan butter alternative. This will keep the cake moist and tasty.
Check out the Full Recipe for more details on ingredients and instructions.
Storage Info
Best Storage Practices
To keep your lemon lavender sheet cake fresh, you have two main options: room temperature or fridge. If you plan to eat it within a couple of days, store it at room temperature. Just make sure to cover it well. You can use foil or plastic wrap.
For longer storage, put it in the fridge. An airtight container works best here. This helps keep the cake moist and prevents it from absorbing other smells from the fridge.
Freezing Instructions
If you have leftover cake, freezing is a great option. Start by cutting the cake into squares. Wrap each piece in plastic wrap tightly. Then place them in a freezer bag or container. This keeps the cake fresh for up to three months.
When you want to enjoy your cake again, thaw it in the fridge overnight. This helps maintain its texture. You can also let it sit at room temperature for a few hours. Just avoid using the microwave, as this can make the cake dry.
For the full recipe, check out the Lemon Lavender Sheet Cake with Drippy Glaze.
FAQs
Common Questions
What can I substitute for buttermilk?
You can use plain yogurt or milk mixed with lemon juice. For every cup of buttermilk, mix one cup of milk with one tablespoon of lemon juice. Let it sit for five minutes. This will create a similar tangy flavor.
How long does the cake stay fresh?
The lemon lavender sheet cake stays fresh for about three days at room temperature. If you store it in the fridge, it can last up to a week. Just make sure to cover it to keep it moist.
Can I use fresh lavender instead of dried?
Yes, you can use fresh lavender! Use three times the amount of fresh lavender as dried. Fresh lavender has a milder flavor, so taste as you go.
Troubleshooting
Why did my cake sink in the middle?
If your cake sinks, it may be due to overmixing the batter or not baking long enough. Always mix just until combined. Also, ensure your oven is at the right temperature.
Tips for a more lemony flavor?
Add more lemon zest or a little extra lemon juice to the batter. You can also add a pinch of lemon extract for a stronger flavor.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If there is wet batter on the toothpick, bake it a little longer.
This cake recipe brings together simple ingredients and clear steps. You learned about key components like flour, sugar, eggs, and lavender. I shared tips to help you mix and bake perfectly. The glaze adds a lovely finish, while variations let you explore flavors. Proper storage keeps your cake fresh for longer.
With this knowledge, you can create a delightful treat at home! Enjoy experimenting and making it your own. Happy baking!
. This cake is a treat that brings sunshine to any table! First, you need to preheat your oven. Set it to 350°F (175°C). This step is key to getting a nice rise on your cake. While the oven heats, grab your 13x9 inch baking pan. Grease it well with butter or cooking spray. Then, sprinkle some flour over the greased surface. Shake the pan to coat it evenly. This helps your cake come out easily after baking. Next, we’ll mix the batter. Start by combining the dry ingredients. In a medium bowl, whisk together the flour, dried lavender, baking powder, baking soda, and salt. This is where the magic begins! Set this bowl aside for now. Now, in a large bowl, cream the softened butter with the granulated sugar. Use an electric mixer for about 3 to 5 minutes. You want it to be light and fluffy. Once that’s done, add the eggs one by one. Mix well after each egg. Then, add the lemon zest and lemon juice. Mix until just combined. Gradually add the dry mixture to the wet mix. Alternate with the buttermilk. This keeps the batter creamy. Be careful not to overmix. Just stir until you see no more flour. Pour the batter into your prepared pan. Smooth the top with a spatula. Bake in your preheated oven for 25 to 30 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready! Once it’s baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack. Let it cool completely before glazing. Now for the glaze! In a medium bowl, whisk together the powdered sugar and lemon juice. If it feels too thick, add water a teaspoon at a time. You want it to be drippy, not runny. Once your cake is cool, pour the glaze over the top. Let it drip down the sides for that beautiful effect. If you like, add extra dried lavender on top for a lovely touch. For the full recipe, check out the section above. - How to avoid overmixing the batter: Mix the wet and dry ingredients until just combined. Overmixing can make your cake tough. Use a spatula to fold ingredients together gently. - Ensuring even baking and preventing dryness: Spread the batter evenly in the pan. Use an oven thermometer to check the temperature. Baking at the right heat helps the cake rise evenly and stay moist. - Importance of room temperature ingredients: Make sure your butter and eggs are at room temperature. This helps them mix better and creates a light texture in the cake. - Achieving the perfect drippy consistency: Mix the powdered sugar and lemon juice well. Add water slowly until the glaze drips smoothly off a spoon. Test it to get just the right flow! - Techniques for an aesthetically pleasing glaze: Pour the glaze in the center of the cake. Let it spread towards the edges. This creates a lovely drippy effect. You can also use a spoon to nudge the glaze for a controlled drizzle. - Optional touches like additional garnishes: Sprinkle extra dried lavender on top for a pop of color and flavor. You can also add lemon slices around the cake for a fresh look. For the full recipe of this delightful treat, check out the [Full Recipe]. {{image_2}} You can change the flavor of this cake easily. Try using orange zest instead of lemon zest. The citrus flavor will give a nice twist. You can also swap lavender for chamomile. Chamomile adds a gentle floral taste. If you want something different, use rosemary or thyme. Both herbs can add a savory touch. You can also play with extracts. Instead of vanilla, try almond or lemon extract. A few drops can change the cake's flavor. Just remember to keep the balance right. Too much extract can overpower the cake. If you need a gluten-free cake, there are options. You can use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good structure for baking. Look for blends that include xanthan gum for best results. For a vegan version, you can swap eggs and butter. Use flaxseed meal mixed with water as an egg substitute. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. For butter, use coconut oil or a vegan butter alternative. This will keep the cake moist and tasty. Check out the Full Recipe for more details on ingredients and instructions. To keep your lemon lavender sheet cake fresh, you have two main options: room temperature or fridge. If you plan to eat it within a couple of days, store it at room temperature. Just make sure to cover it well. You can use foil or plastic wrap. For longer storage, put it in the fridge. An airtight container works best here. This helps keep the cake moist and prevents it from absorbing other smells from the fridge. If you have leftover cake, freezing is a great option. Start by cutting the cake into squares. Wrap each piece in plastic wrap tightly. Then place them in a freezer bag or container. This keeps the cake fresh for up to three months. When you want to enjoy your cake again, thaw it in the fridge overnight. This helps maintain its texture. You can also let it sit at room temperature for a few hours. Just avoid using the microwave, as this can make the cake dry. For the full recipe, check out the Lemon Lavender Sheet Cake with Drippy Glaze. What can I substitute for buttermilk? You can use plain yogurt or milk mixed with lemon juice. For every cup of buttermilk, mix one cup of milk with one tablespoon of lemon juice. Let it sit for five minutes. This will create a similar tangy flavor. How long does the cake stay fresh? The lemon lavender sheet cake stays fresh for about three days at room temperature. If you store it in the fridge, it can last up to a week. Just make sure to cover it to keep it moist. Can I use fresh lavender instead of dried? Yes, you can use fresh lavender! Use three times the amount of fresh lavender as dried. Fresh lavender has a milder flavor, so taste as you go. Why did my cake sink in the middle? If your cake sinks, it may be due to overmixing the batter or not baking long enough. Always mix just until combined. Also, ensure your oven is at the right temperature. Tips for a more lemony flavor? Add more lemon zest or a little extra lemon juice to the batter. You can also add a pinch of lemon extract for a stronger flavor. How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If there is wet batter on the toothpick, bake it a little longer. This cake recipe brings together simple ingredients and clear steps. You learned about key components like flour, sugar, eggs, and lavender. I shared tips to help you mix and bake perfectly. The glaze adds a lovely finish, while variations let you explore flavors. Proper storage keeps your cake fresh for longer. With this knowledge, you can create a delightful treat at home! Enjoy experimenting and making it your own. Happy baking!](https://flavorsprint.com/wp-content/uploads/2025/07/939e6ce8-5a53-470c-b2f7-d0da9eaf7485-250x250.webp)
