Lemon Lavender Cake (Printable)
Fragrant cake with zesty lemon and subtle floral lavender notes, ideal for afternoon tea or special celebrations.
# What You’ll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ¼ tsp salt
05 - 1 cup granulated sugar
06 - 2 tbsp 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 tsp vanilla extract
→ Lemon Lavender Syrup
13 - ¼ cup water
14 - ¼ cup granulated sugar
15 - 1 tbsp lemon juice
16 - ½ tsp culinary dried lavender buds
→ Lemon Glaze
17 - 1 cup powdered sugar
18 - 2 tbsp lemon juice
19 - 1–2 tsp milk as needed
# How To Make It:
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.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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. Do not overmix.
06 - Pour batter into the prepared pan and smooth the top.
07 - Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
08 - While the cake bakes, make the syrup: 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.
09 - Cool cake in pan 10 minutes. Remove to a rack. While warm, brush with lemon-lavender syrup.
10 - When cake is completely cool, whisk glaze ingredients until smooth and drizzle over the cake.
# Expert Tips:
01 -
- The floral notes are subtle and sophisticated, not overpowering or perfumed
- Lemon provides a bright counterpoint that keeps everything grounded and fresh
- This cake somehow tastes expensive yet comes together with basic pantry staples
02 -
- Overbaking dries out floral cakes quickly, so start checking at 28 minutes and remove when the cake just barely springs back
- The syrup step is non negotiable for moisture, and applying it while the cake is still warm helps it absorb evenly
03 -
- Grind the lavender buds with the sugar in a food processor for a more even distribution of flavor
- Use a pastry brush to apply the syrup generously, especially around the edges which tend to dry first