Delicate Lavender Cake (Print)
Delicate floral cake infused with fragrant lavender and topped with zesty lemon glaze. An elegant dessert perfect for afternoon tea.
# What You Need:
→ Cake Components
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, 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 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 softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in chopped lavender and vanilla extract.
04 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just incorporated.
05 - Pour batter into prepared pan and smooth top. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
06 - While cake bakes, simmer water, sugar, and lavender buds in small saucepan for 3 minutes. Strain and set aside.
07 - Let cake cool in pan for 10 minutes. Poke small holes over surface and brush with warm lavender syrup. Cool completely.
08 - Whisk powdered sugar, lemon juice, and chopped lavender until smooth and pourable.
09 - Drizzle glaze over cooled cake. Allow glaze to set before slicing and serving.
# Expert Advice:
01 -
- The aroma filling your kitchen while it bakes is genuinely therapeutic
- That lavender lemon glaze creates the most beautiful crackled finish
02 -
- Food grade lavender is essential, the stuff from your garden might have pesticides
- Overbaking dries it out fast, start checking at 25 minutes
03 -
- Chop lavender with a bit of sugar from the recipe to prevent it from clumping
- Let the glaze sit for 5 minutes to thicken slightly before drizzling