Lavender Cake (Printable)
Delicate aromatic cake infused with fragrant culinary lavender and finished with lemon glaze.
# What You 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
# How-To:
01 - Preheat oven to 350°F. Grease and flour an 8-inch round cake pan, ensuring thorough coverage to prevent sticking.
02 - Whisk together flour, baking powder, and salt in a medium bowl until uniformly blended. Set aside for later incorporation.
03 - Beat softened butter and granulated sugar in a large bowl until mixture appears light, pale, and fluffy. Add eggs individually, 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 base, starting and finishing with the dry ingredients. Mix gently until just combined, taking care not to overdevelop the gluten structure.
05 - Pour the batter into the prepared cake pan. Use a spatula to spread and smooth the surface evenly for uniform baking.
06 - Bake for 25-30 minutes until a toothpick inserted into the center emerges clean or with minimal moist crumbs. The cake should be golden and spring back when touched lightly.
07 - While cake bakes, combine water, sugar, and lavender buds in a small saucepan. Simmer over medium heat for 3 minutes, then strain through a fine mesh sieve. Reserve the infused syrup.
08 - Allow cake to rest in pan for 10 minutes after removing from oven. If desired, pierce surface with a skewer at intervals and gently brush with warm lavender syrup. Let cool completely in pan before removing.
09 - Whisk powdered sugar, lemon juice, and finely chopped lavender in a small bowl until mixture reaches a smooth, pourable consistency. Adjust with additional lemon juice or sugar if needed.
10 - Drizzle the glaze over the completely cooled cake, allowing it to cascade down the sides naturally. Wait 15-20 minutes for the glaze to set before slicing into portions.
# Expert Tips:
01 -
- The lavender infusion creates this ethereal aroma that fills your entire kitchen while it bakes
- That lemon glaze cuts through the floral notes with just the right bright tang
- It looks unassumingly simple but tastes like something from a French patisserie
02 -
- Culinary lavender is non-negotiable—ornamental lavender can taste soapy or bitter
- Overbaking dries out floral cakes fast—pull it the moment your toothpick test is clean
- The glaze thickens as it sits, so if it gets too stiff add literally half a teaspoon more lemon juice
03 -
- Chop your lavender buds with a few grains of sugar to prevent them from sticking to your knife
- Warm your mixing bowl with hot water before creaming butter—it helps everything incorporate faster