Description
A soft, floral cake infused with lavender and topped with a light icing perfect for tea, brunch, or simply enjoying a peaceful bite of springtime sweetness.
Ingredients
Scale
- 2 cups all-purpose flour (sifted)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup whole milk (infused with 1 tbsp dried culinary lavender)
- 1 tsp vanilla extract
- Optional: purple food coloring
Icing
- 1 cup powdered sugar
- 2–3 tbsp milk
- Drop of vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your cake pan or Bundt pan.
- Heat milk in a small saucepan until warm, stir in dried lavender, cover, and steep for 10 minutes. Strain and let cool.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate adding dry mixture and lavender milk into the wet ingredients, beginning and ending with the dry.
- If using, add a drop or two of food coloring for a pastel lavender hue.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a rack. Drizzle with icing before serving.
Notes
Always use culinary-grade lavender. Don’t steep longer than 10 minutes to avoid bitterness. Sift flour and don’t overmix for a light, tender cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg