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Home Citroen-lavendelcake onder de stolp

Dessert Baking Lemon Summer Presentation Vegetarian

A cake that tastes like summer and looks as if it came straight from a Provençal patisserie. The combination of bright lemon and subtle lavender works surprisingly well and is much simpler than it sounds. With the right bakeware you'll have it out of the oven in no time. Then place it under a glass cloche and it will not only stay fresher longer, it will instantly become an attractive centerpiece on your counter or dining table.

x_ckl_recipe_markerLemon-lavender cake under the cloche This soft lemon-lavender cake is exactly the kind of bake you feel too fancy to just set on the table. Make it, let it cool and present it under a glass cloche for a moment everyone will remember. How to make a lemon-lavender cake under the cloche? Dessert French 8 servings 20 min 45 min 15 min 80 min

Preheat the oven to 175°C (conventional/top-and-bottom heat). Grease a 20 cm round cake tin and line the base with baking paper.
Grind the dried lavender flowers finely in a mortar and pestle. Mix them with the sugar and rub the mixture briefly between your fingers so the lavender oil is released. This gives an even, rounded flavor.
Beat the butter with the lavender sugar in a large bowl until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition.
Finely grate the zest of both lemons and squeeze out the juice. Add the zest and 3 tablespoons of lemon juice to the butter mixture and mix briefly to combine.
Sift the flour, baking powder and a pinch of salt over the bowl. Fold everything together gently, alternating with the full-fat yogurt, until a smooth and airy batter forms. Don’t overmix.
Pour the batter into the prepared tin and smooth the top. Bake the cake for 40 to 45 minutes until golden and cooked through. Insert a wooden skewer into the center: if it comes out dry, the cake is done.
Let the cake cool in the tin for 10 minutes, then carefully turn it out onto a wire rack and allow it to cool completely.
Make the icing: mix the powdered sugar with 2 tablespoons of lemon juice until you have a thick, pourable consistency. Add more juice drop by drop if needed.
Drizzle the icing over the cooled cake and sprinkle with a few fresh or dried lavender flowers for garnish. Allow the icing to set for 15 minutes.
Place the cake on a pretty cake stand and cover it with a glass cloche. This keeps it fresh, soft and ready to serve whenever you like.

Dessert Baking Lemon Summer Presentation Vegetarian 200 g unsalted butter, at room temperature 200 g granulated sugar 1 tsp dried lavender flowers (unsprayed) 4 eggs (M) 2 organic lemons (zest and juice) 200 g all-purpose flour 1.5 tsp baking powder Pinch of salt 75 g full-fat yogurt 150 g powdered sugar (for the icing) 2 to 3 tbsp lemon juice (for the icing) A few lavender flowers for garnish 20 cm round cake tin Mixing bowl Hand mixer or stand mixer Mortar and pestle Zester Citrus juicer Spatula Wire rack Cake stand Glass cloche Baking utensils baking-utensils ASA Selection Cake bell / Glass bell / Cheese bell / Cover bell Grande ø 20 cm Asa Selection ["Stolp"] Hendi Whipped Cream Syringe White 500 ml Hendi ["Slagroomspuit"] Citroen-ricottacake met frambozen foodies-citroen-ricottacake-met-frambozen Klassieke citroencake foodies-klassieke-citroencake Lemon-ricotta quiche with spinach and pine nuts foodies-citroen-ricotta-quiche-met-spinazie-en-pijnboompitten Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten

Recipe

Lemon-lavender cake under the cloche

This soft lemon-lavender cake is exactly the kind of bake you feel too fancy to just set on the table. Make it, let it cool and present it under a glass cloche for a moment everyone will remember.

Course	Dessert
Kitchen	French
Servings	8 servings

Preparation time

Preparation time	20 min
Time in oven	45 min
Stiffen up min.	15 min
Total	80 min

Equipment

20 cm round cake tin
Mixing bowl
Hand mixer or stand mixer
Mortar and pestle
Zester
Citrus juicer
Spatula
Wire rack
Cake stand
Glass cloche

Ingredients

200 g unsalted butter, at room temperature
200 g granulated sugar
1 tsp dried lavender flowers (unsprayed)
4 eggs (M)
2 organic lemons (zest and juice)
200 g all-purpose flour
1.5 tsp baking powder
Pinch of salt
75 g full-fat yogurt
150 g powdered sugar (for the icing)
2 to 3 tbsp lemon juice (for the icing)
A few lavender flowers for garnish

How to make a lemon-lavender cake under the cloche?

Preheat the oven to 175°C (conventional/top-and-bottom heat). Grease a 20 cm round cake tin and line the base with baking paper.
Grind the dried lavender flowers finely in a mortar and pestle. Mix them with the sugar and rub the mixture briefly between your fingers so the lavender oil is released. This gives an even, rounded flavor.
Beat the butter with the lavender sugar in a large bowl until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition.
Finely grate the zest of both lemons and squeeze out the juice. Add the zest and 3 tablespoons of lemon juice to the butter mixture and mix briefly to combine.
Sift the flour, baking powder and a pinch of salt over the bowl. Fold everything together gently, alternating with the full-fat yogurt, until a smooth and airy batter forms. Don’t overmix.
Pour the batter into the prepared tin and smooth the top. Bake the cake for 40 to 45 minutes until golden and cooked through. Insert a wooden skewer into the center: if it comes out dry, the cake is done.
Let the cake cool in the tin for 10 minutes, then carefully turn it out onto a wire rack and allow it to cool completely.
Make the icing: mix the powdered sugar with 2 tablespoons of lemon juice until you have a thick, pourable consistency. Add more juice drop by drop if needed.
Drizzle the icing over the cooled cake and sprinkle with a few fresh or dried lavender flowers for garnish. Allow the icing to set for 15 minutes.
Place the cake on a pretty cake stand and cover it with a glass cloche. This keeps it fresh, soft and ready to serve whenever you like.

Cooking mode Prevents your screen from going to sleep

A glass cloche does more than preserve. It turns an ordinary cake into an occasion: guests who come in see it immediately and want to taste it before you’ve even picked up a knife. Good presentation is a form of cooking too.

Store any leftover cake under the cloche at room temperature. It will stay tasty and soft for two to three days. Want a milder lavender flavor? Use half a teaspoon and replace the rest with a pinch of vanilla powder. Both work perfectly with lemon.

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