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Lavender & Lemon Sheet Cake

Lavender & Lemon Sheet Cake - A Refreshing Picnic Delight

This Lavender & Lemon Sheet Cake is an easy and delightful treat perfect for picnics, combining floral and citrus flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups all-purpose flour Make sure to sift for a fluffier texture.
  • 2 teaspoons baking powder Double-check the expiration date for best results.
  • 1 pinch salt Just a pinch makes all the difference!
  • 3 large eggs Room temperature eggs work best for even mixing.
  • 1 cup sugar Consider using a mix of white and brown sugar for a deeper flavor.
  • 1 cup Greek yogurt Substitution: Plain yogurt or buttermilk can be used.
  • ½ cup oil Substitution: Melted butter can be used but may alter the flavor slightly.
  • 2 tablespoons dried lavender blossoms Substitution: Use fresh lavender in lesser amounts for a stronger flavor.
  • 1 zest lemon Provides bright citrus flavor, enhancing the overall taste profile.
For the Cream Cheese Frosting
  • 8 ounces cream cheese Ensure it's softened for easy mixing.
  • ¼ cup softened butter Used to create a creamy texture.
  • 2 cups powdered sugar Adjust the amount to your sweetness preference.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best taste.
  • 2 tablespoons fresh lemon juice Freshly squeezed juice is recommended for maximum flavor.
For Garnish
  • 1 sprig fresh lavender Ensure it is a food-safe variety.
  • 1 tablespoon additional lemon zest Garnish just before serving for a fresh burst.

Equipment

  • 9x13 inch baking sheet
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking sheet with non-stick spray or butter.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a large bowl, beat together the eggs and sugar until pale and creamy. Add the Greek yogurt, oil, dried lavender, and lemon zest. Mix well.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
  5. Pour the batter into the prepared baking sheet and bake for 25-30 minutes until a toothpick comes out clean.
  6. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, beat together cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and lemon juice.
  8. Spread the frosting generously over the cooled cake and garnish with fresh lavender and lemon zest.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Eggs should be at room temperature for better mixing. Don't overmix the batter to avoid a dense cake. Monitor the cake closely while baking for best results. Store leftovers properly to maintain freshness.

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