Delicate Aromatic Lavender Cake (Printable)

Delicate floral cake infused with fragrant lavender and finished with zesty lemon glaze.

# What You'll Need:

→ Cake

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

→ Lavender Lemon Glaze

13 - 1 cup powdered sugar
14 - 1½ tablespoons fresh lemon juice
15 - 1 teaspoon culinary lavender buds, finely chopped

# How-To Steps:

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. Blend in lavender and vanilla extract.
04 - Alternate adding flour mixture and milk to butter mixture, starting and ending with flour. Mix until just combined.
05 - Pour batter into prepared pan, smoothing top evenly. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
06 - Simmer water, sugar, and lavender buds in small saucepan for 3 minutes. Strain and set aside.
07 - Let cake cool for 10 minutes. Poke small holes in top and brush with warm lavender syrup. Cool completely.
08 - Whisk powdered sugar, lemon juice, and lavender until smooth. Drizzle over cooled cake.
09 - Allow glaze to set before slicing and serving.

# Expert Advice:

01 -
  • The flavor is subtle and sophisticated, not like eating a candle
  • Its the kind of cake that makes afternoon tea feel like an event
  • The glaze adds just enough tartness to balance the floral sweetness
02 -
  • Always use culinary grade lavender labeled as food safe
  • Chopping the buds helps release their oils more evenly
  • The glaze thickens as it sits, so pour it while still slightly warm
03 -
  • Let the glaze sit for 5 minutes before drizzling to get the perfect consistency
  • The cake actually tastes better on the second day as the lavender flavor mellows

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