Delicate Lavender Cake (Printable)
Aromatic cake infused with fragrant culinary lavender, topped with lemon glaze. Perfect for spring gatherings.
# What You'll Need:
→ Cake Components
01 - 1½ cups all-purpose flour (190 grams)
02 - 1 teaspoon baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened (115 grams)
05 - 1 cup granulated sugar (200 grams)
06 - 2 large eggs
07 - 2 tablespoons culinary lavender buds, food grade, finely chopped
08 - 1 teaspoon vanilla extract
09 - ½ cup whole milk (120 milliliters)
→ Lavender Syrup
10 - ¼ cup water (60 milliliters)
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon culinary lavender buds
→ Lavender Lemon Glaze
13 - 1 cup powdered sugar (120 grams)
14 - 1½ tablespoons fresh lemon juice
15 - 1 teaspoon culinary lavender buds, finely chopped
# Directions:
01 - Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan thoroughly.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
03 - In a large bowl, cream softened butter and granulated sugar until mixture appears light and fluffy, approximately 3-4 minutes. Beat in eggs one at a time, fully incorporating each before adding the next. Blend in chopped lavender and vanilla extract.
04 - Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
05 - Pour batter into the prepared pan and smooth the top evenly. Bake for 25-30 minutes or until a toothpick inserted in the center emerges clean.
06 - While cake bakes, combine water, sugar, and lavender in a small saucepan. Simmer for 3 minutes, then strain and set aside to cool slightly.
07 - Allow cake to cool in the pan for 10 minutes. If using syrup, poke small holes across the surface and lightly brush with warm syrup. Let cake cool completely before removing from pan.
08 - Combine powdered sugar, lemon juice, and finely chopped lavender in a small bowl. Whisk until completely smooth and free of lumps.
09 - Drizzle the glaze evenly over the completely cooled cake. Allow glaze to set for 15-20 minutes before slicing and serving.
# Expert Tips:
01 -
- The lavender flavor is subtle and sophisticated, not overpowering or perfume-like
- The texture is incredibly moist, especially if you use the lavender syrup soak
02 -
- Food grade lavender is absolutely essential, decorative lavender from craft stores is not safe to eat
- Overbaking will dry out the cake quickly, so start checking at the 25 minute mark
03 -
- Chop your lavender buds with a knife rather than a food processor to avoid turning them into powder
- If you can only find lavender flowers, remove them from the stems before chopping