Lavender Cake (Printable version)

Delicate aromatic cake infused with fragrant culinary lavender, topped with zesty lemon glaze

# What You'll Need:

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

10 - ¼ cup water

11 - 2 tbsp granulated sugar

12 - 1 tsp culinary lavender buds

13 - 1 cup powdered sugar

14 - 1½ tbsp fresh lemon juice

15 - 1 tsp culinary lavender buds, finely chopped

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. Blend in lavender and vanilla.

04 - Alternately add flour mixture and milk to butter mixture, starting and ending with flour. Mix until just combined.

05 - Pour batter into prepared pan, smooth top. Bake 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 if using. Cool completely.

08 - Mix powdered sugar, lemon juice, and lavender until smooth. Drizzle over cooled cake.

09 - Allow glaze to set before slicing and serving.

01 -

The gentle floral perfume creates a cake that feels like an afternoon in a Provence garden
That lemon lavender glaze transforms something simple into something people will ask about for years

02 -

Lavender strength varies wildly between brands, so start with less if you are unsure
Overbaking even by 5 minutes will dry out this delicate cake, so trust your toothpick test

03 -

Toast the lavender buds lightly before chopping to wake up their natural oils
The syrup step is optional but makes the difference between good and exceptional