Lavender Cake (Print Version)
Delicate lavender-infused cake with lemon glaze, ideal for spring and summer celebrations.
# 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
# How to Cook:
01 - Preheat oven to 350°F (175°C). Generously grease and flour an 8-inch round cake pan, ensuring even coverage on all surfaces.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until uniformly blended. Set aside for later use.
03 - In a large mixing bowl, beat softened butter and granulated sugar using a hand mixer or stand mixer until the mixture becomes pale, light, and fluffy, approximately 3-4 minutes.
04 - Incorporate eggs one at a time, beating thoroughly after each addition until fully emulsified. Mix in finely chopped lavender buds and vanilla extract until evenly distributed.
05 - Alternate adding the flour mixture and whole milk to the butter mixture, beginning and ending with the flour. Mix on low speed until just combined, being careful not to overmix.
06 - Pour the batter into the prepared cake pan. Using a spatula, smooth the top surface evenly to ensure uniform baking.
07 - Bake on the center rack for 25-30 minutes, or until a toothpick inserted into the center emerges clean and the top springs back when lightly touched.
08 - While the cake bakes, combine water, sugar, and lavender buds in a small saucepan. Simmer over medium heat for 3 minutes. Strain the syrup through a fine-mesh sieve and set aside to cool slightly.
09 - Allow the cake to cool in the pan for 10 minutes. If using syrup, gently poke small holes across the surface with a toothpick and lightly brush with warm lavender syrup. Cool completely before glazing.
10 - Whisk together powdered sugar, fresh lemon juice, and finely chopped lavender buds until smooth and free of lumps. Drizzle evenly over the completely cooled cake. Allow glaze to set for 10-15 minutes before slicing.
# Expert Advice:
01 -
- The floral notes pair beautifully with lemon for a cake that tastes like sunshine on a plate.
- It looks impressive but comes together with basic pantry ingredients and one bowl.
02 -
- Too much lavender tastes soapy and bitter rather than floral, so measure carefully.
- The cake needs to cool completely before glazing or the icing will melt right off.
03 -
- Chop the lavender buds with a pinch of sugar to prevent them from clumping under the knife.
- Let the glaze sit for five minutes after mixing to thicken slightly for better drizzling control.