Lavender Cake (Printable)
Delicate lavender-infused cake with sweet lemon glaze, perfect for spring and summer occasions.
# What You'll Need:
→ Cake Base
01 - 1½ cups (190 g) all-purpose flour
02 - 1 tsp baking powder
03 - ¼ tsp salt
04 - ½ cup (115 g) unsalted butter, softened
05 - 1 cup (200 g) granulated sugar
06 - 2 large eggs
07 - 2 tbsp culinary lavender buds (food grade), finely chopped
08 - 1 tsp vanilla extract
09 - ½ cup (120 ml) whole milk
→ Lavender Syrup (Optional)
10 - ¼ cup (60 ml) water
11 - 2 tbsp granulated sugar
12 - 1 tsp culinary lavender buds
→ Lavender Lemon Glaze
13 - 1 cup (120 g) powdered sugar
14 - 1½ tbsp fresh lemon juice
15 - 1 tsp culinary lavender buds, finely chopped
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, ensuring even coating on all surfaces.
02 - In a medium bowl, whisk together flour, baking powder, and salt until uniformly blended. Set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar until pale and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in finely chopped lavender buds and vanilla extract until incorporated.
05 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined; avoid overmixing.
06 - Pour batter into prepared pan, smoothing the top evenly. Bake for 25-30 minutes until a toothpick inserted in center emerges clean.
07 - While cake bakes, combine water, sugar, and lavender buds in a small saucepan. Simmer for 3 minutes, then strain and reserve liquid.
08 - Let cake cool in pan for 10 minutes. If using syrup, poke small holes across surface and brush with warm syrup. Cool completely.
09 - Whisk powdered sugar with lemon juice and chopped lavender until smooth. Drizzle evenly over cooled cake, allowing glaze to set before slicing.
# Expert Hacks:
01 -
- The floral notes pair beautifully with the bright lemon glaze, creating a dessert that tastes like spring on a plate.
- It looks impressive but comes together with basic pantry ingredients and one bowl.
02 -
- Chopping the lavender buds releases their oils and distributes the flavor more evenly throughout the batter.
- Overmixing once you add the flour will make the cake tough instead of tender.
03 -
- Grind your lavender buds with a tablespoon of the sugar in a mortar and pestle for more intense flavor distribution.
- The glaze should coat the back of a spoon, add more lemon juice if it is too thick.