Glazed Lavender Cake

GILL846 0

"A simple cake with the delicate taste of lavender inside and covered with a lavender-flavoured glaze. Use a sweet, delicately-scented variety of lavender for this cake, such as English Lavender (the variety I use is called Goodwin Creek). Too strong and bath-product-smelling will result in a cake that tastes like a bath product. This is also excellent as a shortcake with strawberries and whipped cream."
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Original recipe yields 20 servings



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  1. Place the lavender for the cake and the hot water in a small cup and set aside.
  2. Sift together the flour, baking soda and salt, and set aside. In a large bowl, beat the butter until it is slightly soft. Add the sugar and beat until well mixed. Add the eggs one at a time, beating well after each addition. On low speed add the sifted dry ingredients in three additions, alternating with the buttermilk in two additions. Stir in the lavender and hot water.
  3. Turn into a greased tube or bundt pan and smooth the top. Bake for 1 hour to 1 hour and 15 minutes or until a cake tester gently inserted into the middle comes out clean and dry. Do not overbake as it will turn out too dry.
  4. To make the glaze, heat the milk and lavender in a saucepan on medium. Measure the icing sugar in a bowl. Stir in the milk and lavender mixture 1 tbsp at a time (ensuring most of the lavender gets into the glaze) until the glaze is the desired taste and consistency (you will probably not need all the milk--it should be thin enough so that when drizzled over the cake it will slide gently down the sides, but not so thin that it all pools at the bottom or soaks into the cake).
  5. Remove the cake from the oven and let it stand in the pan for 5 minutes. Remove the pan and let the cake cool slightly. Spoon the glaze all over the top of the cake, letting it run down the sides. If desired, collect drippings and re-apply to the cake until glaze begins to set. Wait until glaze is completely set before serving (about an hour).



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