Lavender Peach Cake
A soft and buttery cake infused with lavender and filled with juicy peach chunks, perfect for dessert or brunch.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons dried lavender Measure carefully for balanced flavor.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Ensure butter is truly softened for easy creaming.
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cups milk
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh peaches, peeled and diced Dice small to keep them suspended in the batter.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and dried lavender.
- In a separate bowl, beat the softened butter and granulated sugar until fluffy.
- Add in the eggs, followed by the milk and vanilla extract, mixing until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the diced peaches.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Use properly softened butter for the best texture. Dice peaches evenly to avoid wet pockets. Allow the cake to cool completely for clean slicing.