Lavender Cake (Printable)
Delicate lavender-infused cake with sweet lemon glaze, ideal for spring celebrations.
# What You 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
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:
01 - Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, ensuring even coverage to prevent sticking.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well blended. Set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture becomes light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in finely chopped culinary lavender buds and vanilla extract until evenly distributed.
05 - Gradually alternate adding the flour mixture and whole milk to the butter mixture, beginning and ending with the flour. Mix until just combined, being careful not to overmix.
06 - Pour the batter into the prepared cake pan. Use a spatula to smooth the top evenly, ensuring uniform thickness throughout.
07 - Place pan in preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
08 - While cake bakes, combine water, sugar, and lavender buds in a small saucepan. Simmer over low heat for 3 minutes. Strain the syrup and set aside to cool slightly.
09 - Allow cake to cool in pan for 10 minutes. If using syrup, poke small holes across the surface with a toothpick and lightly brush with warm lavender syrup. Cool completely before glazing.
10 - In a small bowl, whisk together powdered sugar, fresh lemon juice, and finely chopped lavender until smooth. Drizzle evenly over the completely cooled cake. Allow glaze to set before slicing.
# Expert Tips:
01 -
- The lavender lemon glaze creates this gorgeous purple flecked finish that makes everyone ask for the recipe before they even taste it.
- It feels fancy enough for special occasions but comes together with simple pantry ingredients and minimal fuss.
02 -
- Culinary lavender is completely different from ornamental lavender, so check that your buds are food grade or the cake will taste soapy and bitter.
- Chopping the lavender buds finely is non negotiable because whole buds create unpleasant texture spots and do not release their flavor properly.
03 -
- Taste your lavender before using because potency varies wildly between brands and harvest years.
- The syrup step might seem fussy but it transforms a good cake into an unforgettable one, especially for special occasions.