Lavender Cake with Lemon Glaze (Printable)

Delicate floral cake infused with fragrant lavender buds and finished with tangy lemon glaze. An elegant dessert perfect for spring celebrations.

# What You'll 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, food grade, 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 - 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 prepared pan. Smooth top evenly. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
06 - While cake bakes, simmer water, sugar, and lavender in a small saucepan for 3 minutes. Strain and set aside.
07 - Let cake cool for 10 minutes. Poke small holes in cake and lightly brush with warm syrup. Cool completely.
08 - Mix powdered sugar with lemon juice and lavender until smooth. Drizzle over cooled cake. Let glaze set before slicing.

# Expert Pointers:

01 -
  • The floral aroma fills your entire house while it bakes making everyone instantly curious
  • That lemon lavender glaze transforms a simple cake into something that feels like a tea party treat
02 -
  • Culinary lavender is much milder than craft store lavender so dont skip finding the right kind
  • Overbaking makes lavender flavor taste bitter so check your cake at the 25 minute mark
03 -
  • Grind the lavender buds with a little bit of the sugar from the recipe to help them distribute evenly
  • Let your glaze sit for 5 minutes before drizzling so it thickens slightly and doesnt run right off the cake

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