Lavender Cake
by Instagram
Why some badges are missing
- Not vegan: unsalted butter → try dairy-free butter
- Not gluten-free: all-purpose flour → try gluten-free plain flour
- Not dairy-free: unsalted butter → try dairy-free butter
- Not egg-free: the recipe title (Lavender Cake) — bakes usually contain butter and egg
- Not low-FODMAP: all-purpose flour → try gluten-free plain flour
- Not low-GI / diabetic-friendly: all-purpose flour → try wholemeal flour
- Not kidney-friendly: baking powder
Based on listed ingredients — always check labels for allergies.
↳ Imported from Instagram
About this recipe
A delicate sponge cake infused with floral lavender notes, made with buttermilk and butter for a tender, moist crumb. Perfect for afternoon tea or as an elegant dessert for spring and summer…
Prep
30m
Cook
35m
Serves
Rating
—
Total time · 1h 5m
Ingredients
Kitchen HelpShopping list
180 g all-purpose flour
6.25 g baking powder — 1¼ tsp
2.5 g baking soda — ½ tsp
1.5 g salt — ¼ tsp
113 g unsalted butter — softened
120 g powdered sugar — 1 cup
120 g thick curd — ½ cup
120 ml milk — ½ cup
5 ml vanilla extract — 1 tsp
15 g food-grade dried lavender — 1 tbsp, finely ground
purple food colour — optional
226 g unsalted butter — 1 cup, softened
360 g icing sugar — 3 cups
30 ml whipping cream or milk — 2–3 tbsp
2.5 ml vanilla extract — ½ tsp
2.5 g culinary lavender — ½ tsp, finely ground
purple food colour — optional
Instructions
Step by step
- 1
Preheat the oven to 170°C. Grease and line two 6-inch cake tins.
- 2
Sift flour, baking powder, baking soda and salt together.
- 3
Beat butter and sugar until pale and fluffy.
- 4
Add curd and vanilla, then mix until smooth.
- 5
Add the dry ingredients and milk alternately. Fold gently to prepare a smooth batter.
- 6
Add finely ground culinary lavender and a little purple food colour.
- 7
Divide the batter between the prepared tins and bake for 28–, or until a toothpick comes out clean.
- 8
Cool the cakes completely before layering.
- 9
For the buttercream, beat butter until creamy. Gradually add icing sugar, cream, vanilla and lavender. Beat until light and fluffy.
- 10
Layer and frost the cake with lavender buttercream. Decorate with frosting swirls and a few food-grade lavender buds.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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How this recipe has changed
Edit on 2026-08-02
Edited 8/2/2026, 9:31:32 PM
Edit on 2026-08-03
Edited 8/3/2026, 2:12:06 PM
