Lavender Cake (Print version)
Delicate aromatic cake infused with culinary lavender, topped with zesty lemon glaze for elegant occasions.
# What you'll 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
# Method:
01 - Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
02 - In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in lavender and vanilla.
04 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Pour batter into the prepared pan. Smooth the top evenly.
06 - Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
07 - Optional: While cake bakes, make lavender syrup by simmering water, sugar, and lavender in a small saucepan for 3 minutes. Strain and set aside.
08 - Let cake cool for 10 minutes. If using syrup, poke small holes in cake and lightly brush with warm syrup. Cool completely.
09 - For the glaze, mix powdered sugar with lemon juice and lavender until smooth. Drizzle over the cooled cake.
10 - Let the glaze set before slicing and serving.
# Expert advice:
01 -
- The floral notes pair beautifully with the bright lemon glaze, creating a dessert that feels fancy without being fussy.
- Your kitchen will smell absolutely incredible while this bakes, like a spa crossed with a patisserie.
02 -
- Not all lavender is created equal and ornamental varieties can taste soapy and bitter, so always buy culinary grade.
- Chopping the buds finely is non negotiable because whole buds create pockets of intense, almost medicinal flavor.
03 -
- Toast your lavender buds briefly in a dry pan before chopping to intensify their fragrance and mellow any harsh edges.
- The cake freezes beautifully unglazed, so consider making two and saving one for unexpected guests.