Lemon Lavender Cake (Print View)
Fragrant cake with zesty lemon and subtle lavender notes, ideal for afternoon tea.
# What You'll 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 as needed
# Step-by-Step Directions:
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 flavors.
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 until just combined, being careful not to overmix.
06 - Pour batter into the prepared pan and smooth the top with a spatula.
07 - Bake for 30–35 minutes, or until a 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 for 5 minutes, then strain through a fine-mesh strainer.
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 glaze over the cake and allow to set before serving.
# Expert Suggestions:
01 -
- The lavender-lemon infusion creates a sophisticated flavor that feels like something from a French patisserie but comes together in your own kitchen
- This cake strikes that perfect balance between tangy and floral, making it ideal for afternoon tea or elegant dinner parties
02 -
- Overmixing the batter will make your cake tough, so stop as soon as the flour disappears
- The syrup step might seem optional but it's what keeps the cake incredibly moist for days
03 -
- Culinary lavender buds are larger than ornamental varieties and have a sweeter, more nuanced flavor
- Let your infused sugar sit overnight in a sealed container for even more intense lavender flavor