Lemon Lavender Cake (Print Version)
Fragrant lemon and lavender cake with zesty citrus notes and subtle floral sweetness, ideal for afternoon tea or celebrations.
# 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 (as needed)
# How-To:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Combine sugar, lavender buds, and lemon zest in a small bowl. Rub together with fingers to infuse the sugar with floral and citrus oils.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl 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, then add vanilla extract.
05 - Mix in the flour mixture in three additions, alternating with milk and lemon juice, starting and ending with flour. Mix just until combined—do not overmix.
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 for 5 minutes, then strain.
08 - Cool cake in the pan for 10 minutes. Remove to a wire rack. While still warm, brush the cake generously with the lemon-lavender syrup.
09 - When the cake is completely cool, whisk powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cake and allow to set before serving.
# Expert Advice:
01 -
- The way the lavender sugar perfumes every crumb without overpowering the bright lemon makes this cake feel sophisticated yet approachable
- That moment when you brush the warm cake with syrup and watch it drink up all that fragrant moisture is pure kitchen magic
- This is the kind of dessert that makes afternoon tea feel like an event even if you are just eating it in your pajamas
02 -
- Overmixing once you add flour will make your cake tough so treat that final stir like a gentle embrace not a workout
- Lavender strength varies by brand so start with the called for amount and add more only after you have tasted the infused sugar
03 -
- Letting your sugar and lavender sit overnight after rubbing them together intensifies the floral flavor
- Room temperature ingredients prevent the batter from curdling and help the cake rise evenly