Lavender Cake (Print Version)
Delicate aromatic cake infused with culinary lavender, topped with lemon glaze for elegant occasions.
# What You Need:
→ Cake Base
01 - 1½ cups (190 g) all-purpose flour
02 - 1 tsp baking powder
03 - ¼ tsp salt
04 - ½ cup (115 g) unsalted butter, softened
05 - 1 cup (200 g) granulated sugar
06 - 2 large eggs
07 - 2 tbsp culinary lavender buds (food grade), finely chopped
08 - 1 tsp vanilla extract
09 - ½ cup (120 ml) whole milk
→ Lavender Syrup
10 - ¼ cup (60 ml) water
11 - 2 tbsp granulated sugar
12 - 1 tsp culinary lavender buds
→ Lavender Lemon Glaze
13 - 1 cup (120 g) powdered sugar
14 - 1½ tbsp fresh lemon juice
15 - 1 tsp culinary lavender buds, finely chopped
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, ensuring even coverage on all surfaces.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until uniformly blended. Set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar using an electric mixer until the mixture becomes pale, light, and fluffy, approximately 3-4 minutes.
04 - Incorporate eggs one at a time, beating thoroughly after each addition. Mix in finely chopped culinary lavender buds and vanilla extract until evenly distributed.
05 - Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with flour. Mix on low speed until just combined, avoiding overmixing.
06 - Pour batter into the prepared cake pan. Using a spatula, smooth the top surface evenly to ensure uniform baking.
07 - Bake on the center rack for 25-30 minutes until a toothpick inserted into the center emerges clean and the top springs back when lightly touched.
08 - While cake bakes, combine water, sugar, and lavender buds in a small saucepan. Simmer gently for 3 minutes. Strain through a fine-mesh sieve and set aside to cool slightly.
09 - Allow cake to cool in pan for 10 minutes. If using syrup, poke small holes across the surface with a toothpick and lightly brush with warm lavender syrup. Cool completely on a wire rack.
10 - Whisk together powdered sugar, fresh lemon juice, and finely chopped lavender buds until smooth. Drizzle glaze over the completely cooled cake. Allow glaze to set for 10-15 minutes before slicing and serving.
# Expert Tips:
01 -
- The floral notes hit differently than any dessert you have tasted, sophisticated without feeling stuffy or overcomplicated.
- That lavender lemon glaze creates a beautiful finish that makes people think you spent all day decorating.
02 -
- Using too much lavender will make your cake taste soapy and perfumed, so measure carefully and resist the urge to add extra.
- Chopping the lavender buds finely releases their oils and prevents those unpleasant crunchy bits in your tender crumb.
03 -
- Taste your lavender before using it because potency varies wildly between sources and harvests.
- Let the butter and eggs come to room temperature for at least an hour for the most even, tender texture.