Delicate Aromatic Lavender Cake (Printable)

A delicate aromatic cake infused with fragrant lavender, topped with lemon glaze. Ideal for spring and summer.

# What You’ll Need:

→ Cake

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

→ Lavender Lemon Glaze

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

# Directions:

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 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
05 - Pour batter into prepared pan and smooth top. Bake for 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. Poke small holes in surface and brush with warm syrup. Cool completely.
08 - Mix powdered sugar with lemon juice and lavender until smooth. Drizzle over cooled cake.
09 - Allow glaze to set before slicing and serving.

# Expert Tips:

01 -
  • The floral aroma alone makes it worth baking, like bottling a summer garden
  • That unexpected combination of citrus and flowers feels like something from a fancy French patisserie
02 -
  • Culinary lavender is essential, as ornamental varieties can taste bitter or soapy
  • Over chopping lavender releases too much oil, making the flavor intense and slightly medicinal
03 -
  • Grind lavender with a tablespoon of sugar from the recipe to distribute it more evenly throughout the batter
  • If the glaze is too thick, add lemon juice a drop at a time until it reaches the consistency of warm honey

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