Lemon Lavender Cake (Print Version)
Elegant layer cake infused with lemon zest and dried lavender, brushed with citrus syrup and topped with sweet glaze.
# What You Need:
→ Cake Components
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 Make It:
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 until fragrant and well blended.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined.
04 - Beat softened butter with lavender-lemon sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
05 - Fold in flour mixture in three additions, alternating with milk and lemon juice. Begin and end with flour addition, mixing just until incorporated. Avoid overmixing.
06 - Transfer batter to prepared pan, smoothing the surface evenly. Bake for 30–35 minutes until a toothpick inserted into the center emerges clean.
07 - While cake bakes, combine water, sugar, lemon juice, and lavender in a small saucepan. Bring to a simmer, stirring until sugar completely dissolves. Remove from heat and let steep for 5 minutes, then strain through a fine-mesh strainer.
08 - Allow cake to cool in pan for 10 minutes. Transfer to a wire rack. While still warm, brush the lemon-lavender syrup evenly over the entire surface.
09 - Once cake has cooled completely, whisk powdered sugar, lemon juice, and milk until smooth and pourable. Drizzle glaze over the cake and allow to set before serving.
# Expert Hints:
01 -
- The combination of bright lemon and subtle lavender feels sophisticated but not fussy, like wearing perfume instead of cologne
- Infusing the sugar with lavender beforehand releases the essential oils gently, preventing that soapy taste that happens when you add it directly
02 -
- Overmixing after adding flour makes the cake tough and dense, so stop as soon as you see no dry streaks remaining
- Letting the cake cool completely before glazing prevents the icing from melting right off and pooling at the bottom
03 -
- Zest your lemons before juicing them, it's nearly impossible to zest a squeezed lemon
- If you can only find larger lavender buds, give them a quick pulse in a spice grinder before infusing the sugar