Caramelized Lemon Lavender Zucchini Cake

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 cups shredded zucchini, squeezed dry
• 0.75 cup vegetable oil
• 3 pieces large eggs
• 1.5 teaspoons dried culinary lavender, crushed
• 2 tablespoons lemon zest
• 0.25 cup lemon juice
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 2 tablespoons butter

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan or round cake tin.

2. 2

   In a large bowl, whisk together the eggs, sugar, and oil until the mixture is pale and smooth.

3. 3

   Stir in the shredded zucchini, lemon zest, and crushed lavender until evenly distributed.

4. 4

   Sift the flour, baking powder, baking soda, and salt into the wet ingredients and fold gently until just combined.

5. 5

   Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.

6. 6

   While the cake is baking, melt butter in a small saucepan with 2 tablespoons of sugar and the lemon juice.

7. 7

   Simmer the lemon mixture over medium heat until it thickens into a golden, caramelized syrup.

8. 8

   Pour the warm caramelized lemon glaze over the cake immediately after removing it from the oven.