Lemon Lavender Cake (Printable Version)
Fragrant lemon and lavender cake with zesty citrus notes and delicate floral finish, ideal for afternoon tea.
# What You Need:
→ Cake
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
# How-To:
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 floral and citrus 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. 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 gently until just combined.
06 - Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - 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.
08 - Cool cake in pan for 10 minutes. Remove to a wire rack. While still warm, brush generously with the lemon-lavender syrup.
09 - When cake is completely cool, whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over the cake and let set before serving.
# Expert Hints:
01 -
- The combination of bright lemon and gentle lavender creates this sophisticated flavor profile that feels like something from a fancy bakery
- That syrup soaking into the warm cake keeps it incredibly moist for days, which means you can make it ahead for gatherings
02 -
- Lavender strength varies by brand, so taste a tiny bit of your infused sugar before adding it to the butter and adjust if needed
- The syrup really needs to be applied while the cake is still warm so it absorbs properly, but let the cake cool 10 minutes first so it does not collapse
03 -
- Zest your lemons before juicing them because it is so much easier to maneuver the fruit when it is still firm
- Invest in culinary-grade lavender from a reputable spice source because the lavender sold for crafts can be chemically treated