Lavender Cake (Printable)
Delicate aromatic cake infused with fragrant culinary lavender, topped with tangy lemon glaze.
# Ingredient List:
→ 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
# How to Make:
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 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in lavender and vanilla extract.
04 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
05 - Pour batter into prepared pan and smooth top. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
06 - While cake bakes, simmer water, sugar, and lavender buds in a small saucepan for 3 minutes. Strain and set aside.
07 - Let cake cool in pan for 10 minutes. Poke small holes in surface and lightly brush with warm syrup if using. Cool completely.
08 - Whisk powdered sugar, lemon juice, and lavender until smooth and drizzle consistency.
09 - Drizzle glaze over cooled cake. Allow glaze to set before slicing and serving.
# Expert Tips:
01 -
- The flavor blooms like a garden in spring, delicate but unmistakably present
- That moment when guests take their first bite and their eyes close involuntarily
02 -
- Overmixing once flour is added makes a tough cake, so treat the batter gently at the end
- Chopping lavender finely prevents biting into whole buds, which can feel like eating potpourri
03 -
- If you are unsure about lavender flavor, start with one tablespoon and taste the batter before baking
- The glaze should be thick enough to drizzle slowly, not run off the cake entirely