Lavender Cake with Lemon Glaze (Print Version)
A delicate aromatic cake infused with fragrant lavender buds, finished with tangy lemon glaze. Perfect for spring and summer entertaining.
# What You'll Need:
→ Cake Components
01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tablespoons culinary lavender buds, finely chopped
08 - 1 teaspoon vanilla extract
09 - ½ cup whole milk
→ Lavender Syrup
10 - ¼ cup water
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon culinary lavender buds
→ Lavender Lemon Glaze
13 - 1 cup powdered sugar
14 - 1½ tablespoons fresh lemon juice
15 - 1 teaspoon culinary lavender buds, finely chopped
# How to Make It:
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 softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in chopped lavender and vanilla extract.
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 and smooth top. Bake for 25-30 minutes until toothpick inserted in center comes out clean.
06 - Simmer water, sugar, and lavender buds in small saucepan for 3 minutes. Strain and set aside.
07 - Let cake cool in pan for 10 minutes. Poke small holes in surface and brush with warm lavender syrup. Cool completely.
08 - Whisk powdered sugar, lemon juice, and chopped lavender until smooth and pourable.
09 - Drizzle glaze evenly over cooled cake. Allow glaze to set before slicing and serving.
# Expert Advice:
01 -
- The lavender flavor is delicate and sophisticated, not overwhelming, making it perfect for people who think they don't like floral desserts
- This cake strikes that magical balance between feeling fancy enough for a shower but simple enough for a Tuesday afternoon with tea
02 -
- Culinary lavender is much more potent than it smells—start with the called for amount and you can always add more next time if you want a stronger flavor
- Overbaking is the enemy of delicate cakes like this one, so start checking at the 25 minute mark even if your oven runs true
03 -
- Chop your lavender buds right before you use them—this releases the oils and gives you the freshest flavor possible
- If you're worried about the lavender being too strong, wrap the buds in cheesecloth or a tea infuser for the syrup, then taste it before brushing it on the cake