Lavender Lemon Cake Recipe
A fluffy, moist lavender lemon cake recipe infused with floral syrup and zesty lemon glaze — the perfect spring dessert made from scratch.
Print Pin Servings: 12 slices
Calories: 370kcal
Cost: $8
Equipment
- 1 9-inch round cake pan Light-colored preferred
- 1 Fine-mesh sieve For straining lavender
- 1 Mixing bowl Large
- 1 Electric mixer Or handheld
- 1 Cooling rack For even cooling
- 1 Spatula Offset if possible
- 1 Saucepan Small, for syrup
- 1 Whisk For dry ingredients
Ingredients
Cake
- 2.5 cups cake flour sifted
- 1 tablespoon dried lavender buds culinary-grade
- 3 large eggs room temperature
- 1 cup unsalted butter softened
- 1.75 cups granulated sugar
- 1 tablespoon lemon zest fresh
- 0.25 cup lemon juice fresh
- 1 cup whole milk
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla essence
Lemon Glaze
- 1.5 cups powdered sugar
- 3 tablespoon lemon juice fresh
- 1 tablespoon lemon zest
- 0.5 teaspoon lavender extract optional
Lavender-Infused Syrup
- 0.5 cup water
- 0.25 cup sugar
- 1 teaspoon dried lavender buds culinary-grade
Instructions
- Simmer lavender, sugar, and water; strain and cool syrup.
- Cream butter and sugar, add eggs, zest, lemon juice, syrup, vanilla.
- Whisk dry ingredients, then alternately fold in flour and milk.
- Pour into greased pan, tap to release bubbles.
- Bake 45–50 min at 350°F until toothpick clean.
- Brush warm cake with syrup, cool, then glaze.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 370kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1.2mg