Cinnamon Molasses Lemon Lavender Velvet
A sophisticated, silky-textured cake combining deep earthy molasses with bright citrus and floral lavender notes.
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Ingredients
- 2 cups All-purpose flour
- 1/2 cup Unsulfured molasses
- 3/4 cup Granulated sugar
- 1/2 cup Unsalted butter, softened
- 1 cup Buttermilk
- 2 teaspoons Ground cinnamon
- 1 tablespoon Dried culinary lavender
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Baking soda
- 2 units Large eggs
- 1/2 teaspoon Salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
In a small bowl, grind the culinary lavender with a pinch of sugar using a mortar and pestle to release the oils.
- 3
Cream together the softened butter and granulated sugar until light and fluffy, then beat in the eggs one at a time.
- 4
Stir in the molasses, lemon zest, lemon juice, and the ground lavender mixture until well combined.
- 5
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
- 6
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture.
- 7
Pour the velvet batter into the prepared pan and smooth the top with a spatula.
- 8
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean; cool completely before serving.
Nutrition per Serving
345
Calories
5g
Protein
58g
Carbs
13g
Fat
1g
Fiber
32g
Sugar
310mg
Sodium
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