Lavender Cake (Printable)

Delicate lavender-infused cake with aromatic buds and tangy lemon glaze, ideal for elegant spring gatherings.

# What You Need:

→ Cake

01 - 1½ cups all-purpose flour
02 - 1 tsp baking powder
03 - ¼ tsp salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tbsp culinary lavender buds, finely chopped
08 - 1 tsp vanilla extract
09 - ½ cup whole milk

→ Lavender Syrup

10 - ¼ cup water
11 - 2 tbsp granulated sugar
12 - 1 tsp culinary lavender buds

→ Lavender Lemon Glaze

13 - 1 cup powdered sugar
14 - 1½ tbsp fresh lemon juice
15 - 1 tsp 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, 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 prepared pan. Smooth top evenly. Bake for 25-30 minutes or until a 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. If using syrup, poke small holes in cake and lightly brush with warm syrup. Cool completely.
08 - Mix powdered sugar with lemon juice and lavender until smooth.
09 - Drizzle glaze over cooled cake. Let set before slicing and serving.

# Expert Hints:

01 -
  • The way your entire kitchen fills with the most calming floral perfume while it bakes
  • That perfect balance where the lavender whispers instead of shouts, letting the vanilla and lemon play along too
02 -
  • Over-beating the flour mixture makes the cake tough, so stop as soon as you see no dry streaks
  • Room temperature ingredients incorporate better and create a more tender final texture
03 -
  • Pulse your lavender buds in a clean coffee grinder for the finest texture without turning them into powder
  • The glaze should be thick enough to hold its shape but thin enough to pour—add more lemon juice or powdered sugar to reach perfect consistency

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