Best Lavender Cake With Lavender Glaze Recipes

LAVENDER CAKE WITH LAVENDER GLAZE

Steps:

• 1. To make Lavender water in a glass bowl add the lavender to the boiling water and let it sit for 2 hours, using a small wire mesh strainer pour water into another bowl or jar
• 2. Make cake as directed on the box substituting the liquid with Lavender water, Bake as you normally would
• 3. Remove cake from oven and cool, remove from pan and invert onto a platter. allow cake to cool completely, then drizzle the Lavender glaze over the top
• 4. **** I pour any left over lavender water into a container and place in the refrigerator, great for making pancakes or biscuits, just substitute the regular water that is called for in the recipe

LAVENDER CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl add the milk and dried lavender and let it sit for about 15 minutes. You can also do this the day before and let it infuse in the refrigerator.
• In a sieve sift flour, baking powder, and salt into a mixing bowl and set aside.
• In a mixing bowl with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
• In a large measuring cup, strain the infused milk and add the egg whites and extracts.
• Turn the mixer to low speed and alternate the dry and wet ingredients. Use a spatula to scrape down the sides and bottom of the bowl.
• Pour the batter into a 9x9x3 square pan OR two 8×8 round pans to make a layered cake.
• Bake the cake for 30 minutes. This may change depending on the pan you're using. Set the time for 25 minutes and then add more time if needed. Our square 9x9x3 cake took 30 minutes to bake.
• Once the cake is done baking and has cooled, turn it upside down and then using a wooden toothpick make 12 little holes in the cake by poking it.
• Using a pastry brush, brush the lavender syrup over the cake. You won't use all of the syrup, but at least 1/2 of it.
• Add water, sugar, and dried lavender into a small saucepan.
• Simmer on low heat for about 5 minutes until the sugar dissolves.
• Remove from the heat and let it cool to room temperature.
• Strain the dried lavender through a sieve and into a bowl.
• Add all of the ingredients into the bowl of an electric mixer and beat on high until it's nice and fluffy.
• When the cake is cooled, add a layer of whipped frosting over the top and spread evenly.
• Decorate the cake with edible flowers.

LEMON LAVENDER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
• Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
• Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
• Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
• Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.