Lavender Cake (Printable)

Delicate aromatic cake infused with fragrant culinary lavender, finished with lemon glaze

# What You'll Need:

→ Cake Components

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

→ 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 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 - Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in lavender and vanilla.
04 - Alternate adding flour mixture and milk to butter mixture, starting and ending with flour. Mix until just incorporated.
05 - Pour batter into prepared pan and smooth top. Bake 25-30 minutes until toothpick inserted in center comes out clean.
06 - Simmer water, sugar, and lavender in small saucepan for 3 minutes. Strain and set aside.
07 - Let cake cool 10 minutes in pan. Poke small holes in surface and brush with warm syrup if using. Cool completely.
08 - Combine powdered sugar, lemon juice, and lavender until smooth. Drizzle over cooled cake and allow to set before serving.

# Tips from dashanddishes:

01 -
  • The delicate floral aroma fills your entire kitchen while baking
  • That moment when the lemon glaze hits the warm cake is pure magic
  • It looks fancy enough for high tea but comes together on a random Tuesday
02 -
  • Overbaking even by 5 minutes makes this cake dry, so start checking at 25 minutes
  • Let the cake cool completely before glazing or you'll end up with a runny mess
  • Culinary lavender is different from lavender meant for potpourri, please check the label
03 -
  • Chop the lavender buds with a few grains of sugar to prevent them from sticking to your knife
  • If the glaze is too thick, add lemon juice one drop at a time until it flows easily

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