Delicate Aromatic Lavender Cake (Printable Version)
Delicate floral cake infused with fragrant lavender, topped with zesty lemon glaze for elegant spring and summer occasions.
# What You 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, 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 Make It:
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. Incorporate chopped lavender and vanilla extract.
04 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix.
05 - Pour batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center emerges clean.
06 - While cake bakes, combine water, sugar, and lavender buds in a small saucepan. Simmer for 3 minutes, then strain and set aside to cool slightly.
07 - Allow cake to cool in pan for 10 minutes. If using syrup, poke small holes across the surface with a skewer and brush generously with warm syrup. Let cool completely before removing from pan.
08 - Whisk powdered sugar, lemon juice, and finely chopped lavender in a small bowl until smooth and pourable. Adjust consistency with additional lemon juice if needed.
09 - Drizzle the glaze evenly over the completely cooled cake, allowing it to cascade down the sides. Let glaze set for 15-20 minutes before slicing and serving.
# Expert Advice:
01 -
- The floral flavor is sophisticated but not overpowering, striking that perfect balance between elegant and comforting
- People will think you spent hours on something that actually comes together with simple pantry staples
02 -
- Overbaking dries out floral cakes faster than regular ones, so start checking at 25 minutes even if it looks underdone
- Lavender strength varies wildly between brands, so taste a tiny bud first and adjust the quantity down if it seems especially potent
03 -
- Chop the lavender buds with a few tablespoons of the sugar called for in the recipe to prevent them from flying everywhere
- Room temperature ingredients blend together more easily, so take everything out of the fridge at least 30 minutes before starting