Soft traybake cake with lemon and lavender glaze

A moist and soft cake soaked in a tangy lemon syrup with lavender. If you don’t have fresh lavender, dried lavender can be used.

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Step 1

Syrup: Rinse the lemons thoroughly in lukewarm water. Finely grate the zest and save it for later, then squeeze out 1 dl of juice.

Step 2

Mix the water, sugar, ½ dl lemon juice, and lavender in a saucepan. Let it boil for about 3 minutes. Let it cool. Strain out the lavender and let the syrup chill completely.

Step 3

Preheat the oven to 175°C. Mix the dry ingredients. Beat sugar, butter, and oil until creamy using an electric whisk. Add the eggs one at a time while continuing to whisk. Mix in the lemon zest and ½ dl lemon juice. Beat in the milk. Sift in the dry ingredients and quickly whisk into a smooth batter.

Step 4

Spread the batter in a baking tray lined with parchment paper. Bake in the middle of the oven for 20–25 minutes until it is dry in the center—check with a toothpick. Remove and let the cake cool slightly.

Step 5

Place a sheet of parchment paper over the cake and turn it upside down onto a wire rack. Brush ½ dl of the lemon and lavender syrup onto the cake. Let it cool.

Step 6

Glaze: Whisk together powdered sugar and lemon-lavender syrup into a smooth and spreadable glaze. Spread the glaze over the whole cake. Strip and sprinkle the lavender flowers on top. Place the cake in the fridge for 2–3 hours so the glaze sets. Store the cake in the fridge.