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Lemon Lavender Buttermilk Streusel Cake

Lavender Lemon Streusel Buttermilk Cake

Course Dessert
Cuisine German
Keyword butter streusel cake, buttermilk cake, buttermilk streusel cake, lemon lavender cake, lemon streusel cake, Sheet Cake, Streusel Cake
Prep Time 45 minutes
Cook Time 30 minutes
Rise Time: 45 minutes
Servings 24
Author Lora Wiley-Lennartz

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:

  1. Whisk together the 3+1/2 cups all-purpose flour, 1/4 cup sugar, and salt.
  2. Make a well in the middle of the dry ingredients.
  3. Heat 5 tablespoons of the buttermilk until lukewarm and dissolve the yeast in the buttermilk.
  4. Add the yeasted buttermilk to the impression in the dry ingredients and mix.
  5. Cover the bowl with a dish towel. Let stand in a warm place for 15 minutes.
  6. Cut the 1/4 cup of butter into small pieces.
  7. Add the pieces, the egg, the vanilla extract, and one cup of the remaining buttermilk to the dough.
  8. Knead with your hands or use the dough hook attachment of your mixer.
  9. Cover the bowl, once again with a dish towel and let stand in a warm place for 45 minutes.

Make the Streusel:

  1. Whisk together the 4 cups of flour and 1+1/4 cups of sugar.
  2. Melt the remaining 1+1/4 cups of butter and add it to the dry ingredients.
  3. Add the dried lavender, lemon juice, and 2 tablespoons of lemon zest.
  4. Use your hands or the dough hook of your mixer to knead into streusel crumbs.

Bake the Cake:

  1. Grease and flour a sheet pan (12’x15′).
  2. Knead the dough once more. Sprinkle it with flour and roll it out into the prepared pan.
  3. Cover the pan and let the dough rest for another 15 minutes.
  4. Preheat the oven to 350 degrees F.
  5. Divide the lavender streusel evenly over the top of the cake.
  6. 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.
  7. Place the pan back in the oven and bake for another 15 minutes.
  8. Remove from oven and cool.
  9. Sprinkle the remaining tablespoon of fresh lemon zest over the top of the cake, cut, and serve.