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Lavender Peach Cake

A tender, lightly buttery cake filled with juicy peaches and a hint of floral lavender, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Ensure even distribution of lavender
  • 2 teaspoons dried lavender Whisked into flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Should be soft but not melted
  • 1 cup granulated sugar Cream until light and airy
  • 2 large eggs Beaten until fully incorporated
  • 0.5 cups milk Maintains batter consistency
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh peaches, peeled and diced Ensure pieces are large enough

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and dried lavender.
Mixing
  1. In a separate bowl, cream the softened butter and granulated sugar until the mixture is light and airy.
  2. Beat in the eggs until fully incorporated, then mix in the milk and vanilla extract until smooth.
Combining
  1. Gradually add the dry mixture to the wet mixture, stirring until no dry flour remains.
  2. Gently fold in the diced peaches.
  3. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 30–35 minutes, until the top looks set and a toothpick comes out clean.
  2. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Serve the cake at room temperature. Store covered to keep moisture in. Can be made ahead and frozen in slices.