Chef Jennifer Booker’s Lavender Cake with Fresh Lemon Glaze

  • Yield 12 servings


12 ounces cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons dried Lavendar flowers
8 ounces unsalted butter
8 ounces Caster sugar
1 tablespoon Lavendar flowers
4 medium eggs (beaten)
7 ounces sour cream
1/4 cup whole milk
3 tablespoons fresh lemon juice
1 cup confectioners’ sugar


  1. Oil and flour 2-8inch cake pans. Set aside.
  2. Sift the flour, baking powder, baking soda, and salt together. Stir in the Lavender flowers.
  3. Using the blade attachment of your food processor, grind the Caster sugar and tablespoon of Lavender flowers together until the Lavender flower buds are cut into very small pieces.
  4. In a separate bowl, place butter and processed Lavender sugar, cream together until light and fluffy.
  5. Stir in sour cream.
  6. Mix in one-third of the sifted flour mixture, eggs, and milk at a time-mixing well after each addition.
  7. Stir in the Lavender flowers.
  8. Divide the cake batter between the two prepared cake pans and gently tap the sides of the pans to release any air bubbles.
  9. Bake for 35 minutes at 350, or until inserted toothpick comes out clean.
  10. Cool cakes on wire rack for 15minutes and them remove cakes from pans and cool completely.
  11. While cakes are cooling, make Fresh Lemon Glaze by mixing lemon juice and confectioner’s sugar together until smooth. Add water as needed.
  12. Drizzle each Lavender Cake with Fresh Lemon Glaze, stack, and garnish with fresh grated lemon zest and Lavender flowers.



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