Lemon Lavender Loaf Cake

This Lemon Lavender Loaf cake is light, fluffy, flavorful and the perfect addition to any sunny spring celebration! This cake features a beautiful balance between the delicate floral flavor of lavender and zesty lemon that complements each other in the best way. The best part is, it's easy to make! The ingredients that make this cake so effortlessly delicious are the Amoretti® Lemon Extract and Amoretti® Violet Lavender Extract, adding quality uncompromised flavor without hassle. The results are delicious and sure to be a crowd pleaser! 

Ingredients

Loaf Cake

• 1 1/2 cup all purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp salt
• 1 tbs. lemon zest
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 eggs
• 1 tsp Amoretti® Vanilla Madagascar Bourbon Extract
• 1.5 tsp Amoretti® Lemon Extract
• 1 tsp. Amoretti® Violet Lavender Extract
• 1/2 cup buttermilk

Frosting

• 1 cup powdered sugar
• 4 tbs. heavy cream
• 1 tsp Amoretti® Violet Lavender Extract
• 1-3 drops purple food coloring

Directions

Loaf Cake

1. Preheat your oven to 350 degrees F. and line a 9x5 loaf pan with parchment paper.
2. In a medium bowl, combine your flour, baking powder, salt and lemon zest. Set aside.
3. Using a stand or hand mixer, cream the butter and sugar together until light and fluffy. 
4. Add in the eggs one at a time, then add all your extracts and beat until well combined.
5. With the mixer on low, add 1/3 of the flour mixture and mix until almost combined, add in half of the butter milk. Repeat with another third of the flour and other half of the buttermilk, ending with the last 1/3 of flour. Beat until just incorporated. 
6. Pour batter into your loaf pan and bake for 45-55 minutes or until cake is golden brown and a toothpick comes out mostly clean. Allow to cool completely.

Frosting

1. Once your cake is completely cooled, add your powdered sugar into a bowl with the heavy cream, extract, and food color. Mix until smooth. The frosting should be thick and creamy.
2. Top with fresh lemon and dried lavender. 
3. Serve and enjoy!

Notes

• If you don't have buttermilk, you can make your own by combining 1/2 cup of milk and 1.5 tsp lemon juice or white vinegar and wait a few minutes for it to curdle. 
• You can add more powdered sugar or heavy cream to achieve your desired frosting consistency.