Lavender Cake (Printable version)

Delicate aromatic cake infused with fragrant culinary lavender, finished with tangy lemon glaze. Perfect for elegant spring and summer occasions.

# What you'll need:

→ Cake

01 - 1½ cups all-purpose flour
02 - 1 tsp baking powder
03 - ¼ tsp salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tbsp culinary lavender buds, finely chopped
08 - 1 tsp vanilla extract
09 - ½ cup whole milk

→ Lavender Syrup

10 - ¼ cup water
11 - 2 tbsp granulated sugar
12 - 1 tsp culinary lavender buds

→ Lavender Lemon Glaze

13 - 1 cup powdered sugar
14 - 1½ tbsp fresh lemon juice
15 - 1 tsp culinary lavender buds, finely chopped

# Directions:

01 - Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Blend in lavender and vanilla.
04 - Alternately add flour mixture and milk to butter mixture, starting and ending with flour. Mix until just combined.
05 - Pour batter into prepared pan. Smooth top. Bake 25-30 minutes until toothpick inserted in center comes out clean.
06 - Simmer water, sugar, and lavender in small saucepan for 3 minutes. Strain and set aside.
07 - Let cake cool 10 minutes. Poke small holes in top and brush with warm syrup. Cool completely.
08 - Mix powdered sugar, lemon juice, and lavender until smooth. Drizzle over cooled cake.
09 - Let glaze set before slicing and serving.

# Expert Tips:

01 -
  • The lavender creates this incredibly calming aroma that fills your entire house while baking
  • That lemon glaze cuts through the floral notes perfectly so nothing feels too perfumey
02 -
  • Lavender flavor intensifies over time, so this cake actually tastes better the next day
  • Overbaking even by 5 minutes will dry out this delicate cake, so start checking at 25 minutes
03 -
  • Grind your lavender buds with a mortar and pestle instead of chopping for more even distribution
  • The glaze should be thick enough to hold its shape but thin enough to drizzle easily

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