Lemon and Lavender Chiffon Cake with Honey Lavender Cream
A friend of mine asked me to send her some lavender from Israel and as I was at the shuk buying a big bag of it I decided to get some for myself as well. I never baked with lavender before as I tend to think baked goods with flower undertones taste like soap. And, so, the bag of lavender sat in my cabinet wasting away but in the least made everything smell beautiful.
Spring is here and the weather is getting very warm in Be’er Sheva. Trees are blooming with beautiful purple flowers and my pomegranate tree and passion fruit vines have started to blossom.It’s that time to turn from heavier meals and desserts to light salads, citrusy sweets and late afternoon teas. Maybe it’s the season but I had an urge to finally use some of that lavender.
Chiffon cake is probably the most moist, light and fluffy cake out there. I imagine it’s how a big fluffy sweet cloud would taste. Its light and airy texture just embodies spring. Lemon chiffon cake is my favorite and since I read that lavender and citrus work wonderfully together, I knew I had my use for lavender.
I strayed from the normal chiffon cake by halving it and spreading a lavender infused honey lemon whipped cream in the middle. The result is a delicate lemony cake with a hint of lavender (that doesn’t taste like soap!). Perfect.
To get that perfect chiffon cake texture make sure to beat the egg whites until stiff peaks form, but NOT DRY. When folding the egg whites into the batter, fold gently and do not over mix. Over mixing will result in a cake that doesn’t rise properly.
Ingredients
For Cake:
2 cups flour
1 1/2 cups sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup olive oil
8 eggs, separated
1/3 cup fresh lemon juice
1/4 cup water
3 Tablespoons grated lemon peel
1/2 teaspoon cream of tarter
1/2 teaspoon dried lavender, plus more for garnish
Powdered sugar for dusting
For Cream
1 cup heavy cream
2 Tablespoons honey
Juice of 1/2 lemon
1/2 Tablespoon dried lavender
Directions
To make cake:
Preheat oven to 350F.
Sift together flour, sugar, baking powder and salt into large bowl.
With an electric mixer beat the vegetable oil, egg yolks, lemon juice, water and lemon peel in the flour mixture.
In another large bowl combine egg whites and cream of tartar and beat until stiff peaks form but not dry.
Fold 1/4 of whites into batter, and gently fold in remaining whites in batches. Do not overmix.
Pour cake batter into ungreased 10-inch spring form pan.
Tap pan on countertop to release air bubbles.
Bake cake until is golden and springy to the touch, about 1 hour.
Run a knife around the edges of the cake and release from pan.
Cool completely
To make the whipped cream:
Heat 1/2 cup of cream and the lavender in a pot over medium heat for about 30 min.
Strain through a fine mesh sieve and allow cream to cool.
In a large bowl combine cooled lavender cream with remaining 1/2 cup cream, honey and lemon juice.
Using an electric beater, beat until light and fluffy.
To assemble cake:
Cut cake horizontally into 2 equal slices.
Spread whipped cream over bottom half and place top haf (cut side down) on top of whipped cream.
Dust cake with powdered sugar and dried lavender.
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I love lavender smell, and I love its taste, too (if it’s not too much)… I find it irresistible! With lemon must be an happy combination!
Love love love your picture… very bright (I can’t take such bright pictures, but maybe it’s the Israel light… BTW, today I made grapefruit sorbet with Israeli grapefruits and I thought of you) and peaceful!
Thanks Giulietta! The lavender plays off beautifully with the lemon. I try and use natural light for my photos and then if need be brighten them in photoshop
So divine!! The photos are gorgeous.
Thanks Katherine
I’m glad you enjoyed it!
Wow, this looks lovely! The combination of lavender and lemon must taste incredible, too. Wonderful recipe and beautiful photos you have here. Thanks for sharing! I’ll be back soon.
Thanks Georgia! The flavors are amazing.
My son is one lucky man!
Thanks Imma, I’m pretty lucky myself
Hi Beth! What a beautiful fluffy cake! I’ve seen lavenders in the desserts in a few blogs too, and I also wondered how it tastes like. I looooove you added lemon in the cake. Citrus flavor and honey….then lovendar fragrance… what a perfect dessert. I like how you took the 3rd picture!
Thanks Nami! The lavender is really lovely as long as you don’t over do it!
I love light, fluffy cakes too – and one with such a lovely infusion!
Belinda if you like light fluffy cakes, you would love this!!!
not that you really need a recipe for this, but thought of you and your lavender when i saw it: http://www.thekitchn.com/thekitchn/dessert/recipe-oranges-with-lavender-and-mint-146482
Thanks Lauren! I love the sound of that dessert too! I have a whole bag of lavender still so maybe I will trybthat next.
Fantastic combination of flavors! I have always been like you… I love lavender smell but I have always thought of it as soap. I have eaten savory dishes with it in France, but lately I have seen a few sweet recipes with it and I was actually thinking of trying it. This looks so fluffy and moist and delicate! I think I found the recipe to try cooking with lavender… as soon as I can find some here!
Manu, I have yet to try lavender in savory foods. I have seen recipes that call for it and sound wonderful. I will have to try it one day. If you try this recipe let me know how you like it!!
This cake must have smelled amazing. Wonderful use of lavender.
Briarrose, the cake dis smell delicious but tasted even better
I love your description! Chiffon cake IS what a sweet cloud would taste like! I’m working with a woman here in NC baking and selling chocolate chip-lavender cookies! The bouquet is just amazing, no?!
Tiffany, Chocolate chip lavender cookies?! Wow, those sound amazing! Yes the bouquet is SO fabulous.
This sounds heavenly! I have a lavender plant on my roof terrace that now has two seperate destinies. I saw another recipe yesterday for lavender lemonade which was irresistable too !!
Natalie, I saw a recipe for lavender lemonade too and have been meaning to make it. Let me know how it turns out for you!
What a gorgeous cake! I’ve never used lavendar in baking but might have to try it soon.
Thanks Lauren. This was my first time using lavender in a cake!! I would recommend it, it adds a little something special!
Lovely cake! A friend bought me some lavender at the market last week and I still haven’t figured out what to do with it for fear of baking something reminiscent of soup as well! This cake might be the perfect choice!
Thanks Sarah! This is so not soapy!!! Its perfect, the key is to not over use the lavender otherwise you cross that line into soapy.
Could not have been more delicious – the flavors were perfect together! Thank you so much for sharing with us! x
Nadia, Im so glad you guys liked it
Looks yummy! I’ve never made a chiffon cake, and i don’t think i’ve ever eaten one, but when i see one like yours i am really eager to make one!
Valerie, chiffon cake is sooo good! Light and fluffy and just wonderful, definitely try it one day!
This looks great. I have lavender sitting in my cabinet as well. You finally motivated me to get up and try and use it!
BigFatBaker, once you use the lavender and it turns out well you are going to want to find a million different things to use it in!
Lavender is one of my favorite dessert ingredients. Its just so light (and unexpected). This cake looks gorgeous.
Thanks Lindsay. I am definitely a lover a lavender in desserts after this cake!
I think it’s how a big fluffy cloud would taste too! Your cake looks lovely, love the lavender and honey!
Thanks Meghan!
At what point do you add the dried lavender into the cake (not the frosting) I didn’t see this on the recipe?