Lavender Cake With Lemon Glaze (Printable Version)

Delicate floral cake infused with aromatic lavender buds and topped with tangy lemon glaze for an elegant dessert.

# Ingredient List:

→ 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

→ Lavender Lemon Glaze

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

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Grease and flour an 8-inch round cake pan, ensuring even coverage to prevent sticking.
02 - Whisk together flour, baking powder, and salt in a medium bowl until thoroughly blended. Set aside for later use.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in chopped lavender and vanilla extract.
04 - Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
05 - Pour batter into the prepared pan and smooth the top evenly. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
06 - While cake bakes, simmer water, sugar, and lavender in a small saucepan for 3 minutes. Strain through a fine mesh sieve and set aside to cool slightly.
07 - Allow cake to cool in the pan for 10 minutes. If using syrup, poke small holes across the surface with a skewer and gently brush with warm syrup. Cool completely before glazing.
08 - Whisk powdered sugar, lemon juice, and chopped lavender until smooth and drizzle-consistency. Pour over the completely cooled cake, allowing it to drip down the sides naturally.
09 - Let the glaze set for 15-20 minutes at room temperature before slicing and serving.

# Tips from hearthlykitchen:

01 -
  • The lavender flavor is delicate and perfumed without tasting like soap
  • The texture is incredibly tender with just the right amount of sweetness
  • It makes any gathering feel instantly elegant and special
02 -
  • Culinary lavender is essential since ornamental varieties can have a soapy or bitter taste
  • Chopping the lavender buds releases more flavor but be careful not to overdo it
  • The syrup step is worth the extra few minutes for a moister, more flavorful cake
03 -
  • If the lavender flavor seems too strong, let the batter rest for 30 minutes before baking to mellow it
  • Use a scale to measure your flour for consistent results every time

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