Delicate Lavender Cake Lemon Glaze (Printable)

Delicate aromatic cake infused with fragrant culinary lavender and tangy lemon glaze, perfect for elegant spring gatherings.

# 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, food grade, 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

# How to Make It:

01 - Preheat the 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 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 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Pour batter into the prepared pan and smooth the top evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
06 - Simmer water, sugar, and lavender in a small saucepan for 3 minutes while the cake bakes. Strain and set aside.
07 - Let the cake cool in the pan for 10 minutes. If using syrup, poke small holes in the surface and brush lightly with warm syrup. Cool completely.
08 - Mix powdered sugar with lemon juice and lavender until smooth. Drizzle over the completely cooled cake and let set before slicing and serving.

# Expert Tips:

01 -
  • The floral flavor stays delicate and never soapy when you use culinary lavender sparingly
  • That syrup soaking step transforms an ordinary cake into something that stays moist for days
  • Lemon and lavender were meant to be together, like a sunny afternoon in cake form
02 -
  • Culinary lavender is non negotiable here since lavender from craft stores may have been treated with chemicals
  • Over mixing the batter will make your cake tough so stop as soon as the flour disappears
  • That syrup step is what makes this cake extraordinary so dont skip it even if you're impatient
03 -
  • Chop the lavender buds right before using them so they stay as fragrant as possible
  • Let the glaze sit for a few minutes after mixing to let the lavender soften slightly

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