Lavender Cake Spring Dessert (Printable)

Delicate floral cake infused with fragrant culinary lavender and finished with zesty lemon glaze.

# What You'll Need:

→ Cake

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

# 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 softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in lavender and vanilla extract.
04 - Alternate adding flour mixture and milk to the 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 a toothpick inserted in center comes out clean.
06 - Simmer water, sugar, and lavender buds in a small saucepan for 3 minutes. Strain and set aside.
07 - Let cake cool in pan for 10 minutes. Poke small holes in surface and brush lightly with warm lavender syrup. Cool completely.
08 - Mix powdered sugar, lemon juice, and chopped lavender until smooth. Drizzle over cooled cake and let set before slicing.

# Cooking Tips:

01 -
  • The flavor is like sunshine in cake form, floral without being perfume
  • People will think you spent hours on something that comes together in under an hour
  • That moment when the glaze sets and you realize you made something actually elegant
02 -
  • Too much lavender makes your cake taste like soap, I learned this the hard way so you do not have to
  • The glaze consistency should be thick but pourable, like honey, or add more sugar or juice accordingly
  • Room temperature ingredients are not a suggestion, they are literally science
03 -
  • Chop your lavender finely with a knife or mortar and pestle so you do not bite into whole buds
  • Let the glaze sit for a few minutes after mixing to let the lavender flavor bloom

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