Lavender Cake (Print version)
Delicate aromatic cake infused with fragrant lavender, ideal for elegant spring and summer occasions with light lemon glaze.
# What you need:
→ Cake
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 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. Stir in lavender and vanilla.
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. Smooth top. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
06 - While cake bakes, simmer water, sugar, and lavender in small saucepan for 3 minutes. Strain and set aside.
07 - Let cake cool for 10 minutes. Poke small holes in cake and lightly brush with warm syrup if using. Cool completely.
08 - Mix powdered sugar with lemon juice and lavender until smooth. Drizzle over cooled cake. Let set before slicing.
# Expert advice:
01 -
- The floral aroma fills your kitchen while it bakes, making the whole house feel like a spa
- That lemon lavender glaze creates this perfect sweet-tangy finish that keeps people coming back for seconds
02 -
- Over-baking dries out floral cakes faster than regular ones, pull it the moment your toothpick comes out clean
- Lavender strength varies wildly between brands, start with less if you are unsure
03 -
- Chop lavender buds with a sharp knife right before using to release those aromatic oils
- The glaze consistency should be like thick honey, add more juice or sugar to get there