Delicate Lavender Cake with Lemon Glaze (Printable Version)
A delicate aromatic cake infused with fragrant culinary lavender and finished with zesty lemon glaze, perfect for elegant spring and summer gatherings.
# What You Need:
→ Cake Components
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
→ Lemon Glaze
13 - 1 cup powdered sugar
14 - 1½ tablespoons fresh lemon juice
15 - 1 teaspoon 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 thoroughly.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well after each addition. Blend in chopped lavender and vanilla extract.
04 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
05 - Pour batter into the prepared pan, smoothing the top evenly. Bake for 25-30 minutes or until a wooden toothpick inserted into the center comes out clean.
06 - While cake bakes, combine water, sugar, and lavender buds in a small saucepan. Simmer for 3 minutes, then strain through a fine-mesh sieve. Set aside to cool slightly.
07 - Allow cake to cool in the pan for 10 minutes. If using syrup, poke small holes across the surface with a skewer and gently brush with warm lavender syrup. Cool completely before glazing.
08 - Whisk powdered sugar, lemon juice, and chopped lavender until smooth and pourable. Drizzle evenly over the completely cooled cake. Allow glaze to set for 15-20 minutes before slicing.
# Expert Suggestions:
01 -
- The glaze sets into this beautiful cracked finish that makes every slice look like something from a French patisserie window
- Its one of those cakes that actually tastes better the next day when the lavender has had time to really settle in and befriend the butter
02 -
- Overbaking even by five minutes will dry out this delicate cake and make the lavender flavor bitter instead of sweet
- Chopping the lavender buds finely prevents you from biting into large pieces that can taste overwhelming and slightly soapy
03 -
- Grind the lavender buds with a mortar and pestle or pulse them in a spice grinder for the most even distribution
- Room temperature ingredients create a smoother batter and help prevent the cake from developing a tough texture