Lavender Cake with Lemon Glaze (Printer-friendly)

A delicate aromatic cake infused with fragrant culinary lavender and finished with tangy lemon glaze.

# What You'll 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

# How To Make It:

01 - Preheat the 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 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 - 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. Poke small holes in cake and lightly brush with warm syrup. Cool completely.
09 - Mix powdered sugar with lemon juice and lavender until smooth.
10 - Drizzle glaze over the cooled cake. Let set before slicing and serving.

# Expert Hints:

01 -
  • The delicate floral perfume fills your entire kitchen while it bakes, making even a Tuesday afternoon feel special
  • That moment when you bite into the tender crumb and get a tiny burst of lavender perfume is pure magic
02 -
  • Culinary lavender is non negotiable here, ornamental lavender from your garden may have been treated with pesticides and tastes nothing like the sweet floral buds you want
  • Overbaking dries out this delicate cake faster than you'd expect, so start checking at the 25 minute mark even if your oven runs true
03 -
  • Toast your lavender buds in a dry pan for 2 minutes before chopping to intensify the essential oils and deepen the flavor
  • Grind the lavender with a tablespoon of the sugar from the recipe in a mortar and pestle for better distribution throughout the batter

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