Elizabethan Lavender Cake

Course: DessertCuisine: EnglandDifficulty: Medium


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Cooking time


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Combining edible flowers with delicious dessert – what’s not to like? This may be a new flavour experience for many, but a classic you will remember – and the added benefit of a calming affect (so a tasty snack before bed IS possible).


  • Cake
  • 3/4 cup unsalted butter (softened)

  • 3/4 cup superfine sugar

  • 3 eggs lightly beaten by hand

  • 1 1/2 cups cake flour sifted

  • 1 1/2 tsp baking powder

  • 1 tbsp fresh lavender florets or 1 tsp dried culinary lavender (roughly chopped)

  • 1/2 tsp vanilla extract

  • 2 tbsp milk

  • Buttercream Frosting
  • 1/2 cup shortening

  • 1/2 cup unsalted butter (softened)

  • 3 1/2 cups confectioners’ sugar

  • 1/4 cup milk

  • 2 tsp lavender

  • 1/2 tsp thyme

  • Lavender Infused Whipped Cream
  • 1 cup whipping cream

  • 1 tsp lavender

  • 2 tsp fine granulated sugar

  • 1/2 tsp cream of tartar for stabilizing (optional)


  • Cake
  • Heat the oven to 350F.
  • Lightly grease and flour an 8 inch round 2 inch deep spring form pan or a deep 8-inch round pan. (I like to use a spring form pan so the cake comes out clean. If you do not have a spring form pan use parchment or wax paper to line the bottom for clean removal)
  • In a separate bowl sift together flour and baking powder set aside.
  • In  mixer bowl with beater attachment cream butter and sugar thoroughly until light and fluffy.
  • Add  eggs one at a time, beating thoroughly between each addition, until mixture becomes thick and glossy.
  • Fold in the flour, lavender florets, vanilla and milk.
  • Spoon the mixture into pan and bake for 1 hour or until knife inserted in cake centre comes out clean.
  • Let sit 5 minutes, then turn out onto a wire rack to cool.
  • Frosting
  • In mixer bowl, cream shortening and butter.
  • Add lavender to sugar; gradually add sugar, one cup at a time, beating well on medium speed.
  • Scrape sides and bottom of bowl often.
  • When all sugar has been mixed in, icing will appear dry.
  • Add milk and beat at medium speed until light and fluffy.
  • Keep bowl covered with a damp cloth until ready to use.
  • Whipped Cream
  • Add whipping cream to mixer bowl and beat on medium low speed until soft peaks form.
  • Add sugar and increase speed to high until cream forms firm peaks.
  • DO NOT over beat or you will have lavender butter
  • Decorating Cake
  • Level the top of your cake by removing the rise in the centre with a long serrated bread knife or a piece of dental floss cut wider than the cake width. Wrap floss around your middle fingers like you would to floss your teeth.
  • Hold taunt between both hands and draw the dental floss across the top of the cake to remove the rise in the centre.
  • If you have baked one cake repeat dental floss instructions pulling the floss across the middle area of the cake or use serrated knife to cut cake in half.
  • Add whipped cream to centre of cake and replace the top.
  • Be gentle with the cake or the cream will collapse in the centre.
  • With the back of a large spoon dipped into hot water dollop buttercream onto the top of the cake generously.
  • Dip spoon or a flat knife into hot water and spread buttercream over the surface of the cake.
  • Decorate with a sprinkle of lavender florets or any other garnish you prefer. Sprigs of mint work nicely for colour and a complimentary flavour with the lavender.
  • Place cake into refrigerator for 2 hrs before serving.


  • Lavender flavour is not for everyone. Like cilantro some people experience the flavour of soap. Always start with a small amount if you are unsure of your palate. You can always add more the next time you make the cake.
  • This recipe also converts nicely into approx 12 cupcakes. To add the cream filling to cupcakes use an apple coring tool to cut out the centre or a small spoon to scoop out a hollow. Fill with cream and top with a twirl of buttercream.
  • Lavender is also good as a sleep aid so you may feel a bit drowsy after enjoying your cake.

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