Delicate Aromatic Lavender Cake (Print Version)

Delicate floral cake infused with fragrant lavender buds, finished with a zesty lemon glaze for an elegant spring dessert.

# What You 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 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in lavender and vanilla extract.

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

05 - Pour batter into prepared pan. Smooth top evenly.

06 - Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.

07 - While cake bakes, simmer water, sugar, and lavender in a small saucepan for 3 minutes. Strain and set aside.

08 - Let cake cool for 10 minutes. Poke small holes in cake and lightly brush with warm syrup. Cool completely.

09 - Mix powdered sugar with lemon juice and lavender until smooth.

10 - Drizzle glaze over cooled cake. Let set before slicing and serving.

01 -

The floral flavor is subtle and sophisticated, not overpowering like some bakery versions
That moment when you bite into the glazed cake and suddenly understand why afternoon tea became a ritual

02 -

Culinary lavender is different from lavender sold for crafts or sachets—make sure you're buying food-grade
Chopping the lavender buds releases their oils and prevents you from biting into whole flowers

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