Lavender Cake with Lemon Glaze (Printable)
Delicate floral cake infused with fragrant lavender and finished with tangy lemon glaze.
# 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
# Directions:
01 - Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan, ensuring complete coverage to prevent sticking.
02 - Whisk together flour, baking powder, and salt in a medium bowl until uniformly blended. Set aside for later use.
03 - Beat softened butter and granulated sugar in a large bowl until the mixture appears light and fluffy, approximately 3-4 minutes. Add eggs one at a time, incorporating fully before each addition. 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 gently until just combined, being careful not to overmix.
05 - Transfer batter to the prepared pan and smooth the surface evenly. Bake for 25-30 minutes until a toothpick inserted into the center emerges clean.
06 - While the cake bakes, combine water, sugar, and lavender buds in a small saucepan. Simmer for 3 minutes, then strain through a fine mesh sieve. Reserve the syrup.
07 - Allow the cake to rest in the pan for 10 minutes. If using the syrup, create small holes across the surface with a skewer and brush evenly with warm syrup. Cool completely on a wire rack.
08 - Whisk powdered sugar, lemon juice, and chopped lavender in a small bowl until a smooth, pourable consistency forms.
09 - Drizzle the glaze over the completely cooled cake, allowing it to cascade down the sides. Let the glaze set for 15-20 minutes before slicing into portions.
# Expert Suggestions:
01 -
- The glaze transforms it into something that looks like it came from a fancy French bakery
- It keeps remarkably well, actually tasting better on day two when the flavors have had time to become friends
02 -
- Lavender strength varies wildly between brands, start with less and taste your batter before baking
- The syrup step is optional but it is what makes this cake stay moist for days
03 -
- If your lavender seems especially potent, reduce it to 1 tablespoon in the cake
- Warm your milk slightly in the microwave before adding it to the batter