This Lavender Lemon Streusel Buttermilk Cake is the last gasp cake of the summer. However, I doubt if this will be my last streusel cake of the season. I can’t seem to stop creating new ones. I might need a streusel intervention. Regardless, I know these flavors scream “spring/summer,” However, you can source these ingredients year-round.
This cake is season-proof. It’s like a plate full of sunshine. I can see myself making this cake during the dark winter months. It’s a cheery, delicious recipe. so delicious. However, I wanted to squeeze it in before the Fall flavor bombardment began.
I grow lavender in my garden every year. However, I have yet to take the time to figure out how to properly harvest and dry the buds. But it smells good. So, for this recipe, I used store-bought dried lavender I had hanging out in my cabinet. Who am I kidding? I always have store-bought culinary lavender hanging out in my cabinet.
I don’t know what it is about a lavender and lemon combination that is so compelling. But it is. As with most streusel cakes, this Lavender Lemon Streusel Buttermilk Cake essentially has two steps: Firstly, making the cake and secondly, making the streusel.
Additionally, there are two other steps to be aware of:
1) The cake contains yeast, so let the batter rise for 45 minutes.
2) Halfway through the baking, remove the cake from the oven. Then pour more buttermilk over the top. Return the cake to the oven for its final baking time.
This cake is perfect for afternoon tea/coffee breaks. The recipe serves 24. The lavender lemon special flavor makes it a perfect fit for a brunch or daytime party any time of the year.
Lavender Lemon Streusel Buttermilk Cake
Ingredients
- 3+1/4 cups plus 4 cups flour
- 1/4 cup plus 1+1/4 cup white granulated sugar
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 packages 7 grams each of active dry yeast
- 1 egg lightly beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup plus 1+1/4 cup unsalted butter
- 1/4 cup fresh lemon juice
- 3 tablespoons fresh lemon zest
- 2 tablespoons dried lavender
Instructions
Make the Cake:
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Whisk together the 3+1/2 cups all-purpose flour, 1/4 cup sugar, and salt.
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Make a well in the middle of the dry ingredients.
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Heat 5 tablespoons of the buttermilk until lukewarm and dissolve the yeast in the buttermilk.
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Add the yeasted buttermilk to the impression in the dry ingredients and mix.
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Cover the bowl with a dish towel. Let stand in a warm place for 15 minutes.
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Cut the 1/4 cup of butter into small pieces.
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Add the pieces, the egg, the vanilla extract, and one cup of the remaining buttermilk to the dough.
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Knead with your hands or use the dough hook attachment of your mixer.
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Cover the bowl, once again with a dish towel and let stand in a warm place for 45 minutes.
Make the Streusel:
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Whisk together the 4 cups of flour and 1+1/4 cups of sugar.
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Melt the remaining 1+1/4 cups of butter and add it to the dry ingredients.
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Add the dried lavender, lemon juice, and 2 tablespoons of lemon zest.
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Use your hands or the dough hook of your mixer to knead into streusel crumbs.
Bake the Cake:
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Grease and flour a sheet pan (12’x15′).
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Knead the dough once more. Sprinkle it with flour and roll it out into the prepared pan.
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Cover the pan and let the dough rest for another 15 minutes.
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Preheat the oven to 350 degrees F.
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Divide the lavender streusel evenly over the top of the cake.
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Place the pan in the oven and bake for 15 minutes. Remove the cake from the oven and pour the remaining buttermilk evenly over the top.
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Place the pan back in the oven and bake for another 15 minutes.
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Remove from oven and cool.
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Sprinkle the remaining tablespoon of fresh lemon zest over the top of the cake, cut, and serve.
Like this Lavender Lemon Streusel Buttermilk Cake? Also, check out some of these other recipes:
RHUBARB LAVENDER CAKE
CHERRY LAVENDER STREUSEL CAKE
ZUCCHINI FETA PACKETS APPETIZER
