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–+ servings
Lavender Peach Cake

Lavender Peach Cake: A Delightfully Floral and Fruity Treat

Enjoy the delightful combination of floral lavender and juicy peaches in this Lavender Peach Cake, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 cup granulated sugar can replace with coconut sugar
  • 1/2 cup unsalted butter can substitute with coconut oil for dairy-free
  • 1 cup milk consider almond milk for dairy-free
  • 3 large eggs use flax eggs for vegan option
  • 2 teaspoons baking powder ensure freshness for leavening
  • 1/2 teaspoon salt a pinch of sea salt works well
  • 1 tablespoon dried lavender buds use culinary lavender or lavender extract
  • 2 cups sliced peaches fresh or canned (drained)
  • 1 teaspoon vanilla extract can substitute with almond extract
  • 1/2 cup peach preserves substitute with apricot preserves for variation
Optional Toppings
  • 1 cup vanilla ice cream to enhance flavors
  • 1/2 cup whipped cream for a festive touch

Equipment

  • 9-inch round cake pan
  • Mixing Bowl
  • electric mixer
  • Whisk
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, combine unsalted butter and granulated sugar. Cream the mixture on medium speed for about 3-4 minutes until light and fluffy.
  3. Add in the large eggs one at a time, mixing well after each addition. Add in the vanilla extract and mix until smooth.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, salt, and dried lavender buds.
  5. Gradually add the dry mixture to the creamed butter and sugar, alternating with milk. Mix on low speed until just combined.
  6. Gently fold in the sliced peaches using a spatula.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 30-35 minutes, or until the cake turns golden brown and a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and culinarily safe lavender. Store leftovers in an airtight container at room temperature for up to 3 days.

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