Lemon Lavender Cake (Print View)
A fragrant elegant cake featuring zesty lemon and subtle floral lavender notes, finished with sweet glaze.
# What You'll Need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 1 cup granulated sugar
06 - 2 tablespoons culinary dried lavender buds
07 - Zest of 2 lemons
08 - ¾ cup unsalted butter, softened
09 - 3 large eggs, room temperature
10 - ⅔ cup whole milk
11 - ¼ cup freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract
→ Lemon Lavender Syrup
13 - ¼ cup water
14 - ¼ cup granulated sugar
15 - 1 tablespoon lemon juice
16 - ½ teaspoon culinary dried lavender buds
→ Lemon Glaze
17 - 1 cup powdered sugar
18 - 2 tablespoons lemon juice
19 - 1-2 teaspoons milk as needed
# Method:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a small bowl, combine sugar, lavender buds, and lemon zest. Rub together with fingers to infuse the sugar with lavender and lemon oils.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
04 - In a large bowl, cream the butter with the lavender-lemon sugar until light and fluffy, approximately 3-4 minutes. Beat in eggs one at a time, followed by vanilla extract.
05 - Mix in the flour mixture in three additions, alternating with milk and lemon juice, starting and ending with flour. Mix until just combined, taking care not to overmix.
06 - Pour batter into the prepared pan and smooth the top with an offset spatula.
07 - Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
08 - While the cake bakes, combine water, sugar, lemon juice, and lavender in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Let steep 5 minutes, then strain through a fine-mesh sieve.
09 - Cool cake in pan for 10 minutes, then remove to a wire rack. While still warm, brush the lemon-lavender syrup evenly over the cake.
10 - When cake is completely cool, whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over the cake and allow glaze to set before serving.
# Insider Tips:
01 -
- The floral notes are sophisticated without being perfume-like or overwhelming
- That moment when you brush the warm cake with syrup feels like giving it a luxurious spa treatment
02 -
- Overmixing the batter makes the cake tough, so stop mixing as soon as the flour disappears
- Brushing the syrup on while the cake is still warm helps it absorb better, but wait until it is cool to glaze
03 -
- Always buy culinary-grade lavender because other types may contain pesticides or taste bitter
- Grinding the lavender with the sugar releases more essential oils than adding the flowers whole