Lemon Lavender Cake (Print Version)
A fragrant and elegant cake featuring zesty lemon and subtle floral notes of lavender, perfect for afternoon tea or special occasions.
# 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
# Steps:
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 release oils and infuse the sugar.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
04 - In a large bowl, beat softened butter with the lavender-lemon sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Add flour mixture in three additions, alternating with milk and lemon juice. Begin and end with flour addition. Mix until just combined, taking care not to overmix.
06 - Pour batter into the prepared pan and smooth the top. Bake for 30 to 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 over medium heat, stirring until sugar completely dissolves. Remove from heat and let steep for 5 minutes, then strain through a fine-mesh sieve.
08 - Allow the cake to cool in the pan for 10 minutes. Transfer to a wire rack. While still warm, brush the lemon-lavender syrup evenly over the top and sides.
09 - Once the cake has cooled completely, whisk powdered sugar, lemon juice, and milk until smooth and pourable. Adjust consistency with additional milk if needed. Drizzle glaze over the cake allowing it to cascade down the sides.
# Expert Tips:
01 -
- The lemon and lavender balance tastes like something from a patisserie but comes together in under an hour
- That syrup soak technique makes every bite impossibly moist without being heavy
02 -
- Overbaking dries out floral cakes faster than anything, so set that timer and trust it
- The syrup needs to go on while the cake is still warm, or it won't absorb properly
03 -
- Rubbing the sugar with lavender and zest releases essential oils you can't get any other way
- Room temperature ingredients prevent the batter from curdling and ensure even baking