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Lavender Peach Cake

A delightful summer cake infused with floral notes of lavender and juicy peaches, perfect for celebrations and warm evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Brunch, Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour Cake flour can be used for a lighter texture.
  • 1 cup granulated sugar Coconut sugar can be used for a lower glycemic option.
  • 2 teaspoons baking powder Essential for keeping the crumb tender.
  • 1/2 teaspoon salt A pinch of kosher salt can be used.
  • 2 tablespoons dried lavender buds Use culinary-grade only, avoid craft lavender.

Wet Ingredients

  • 1/2 cup unsalted butter, softened Vegan butter works as a substitute.
  • 1 cup milk Almond or oat milk are lactose-free alternatives.
  • 2 large eggs Flax eggs can be used as a vegan alternative.
  • 1 teaspoon vanilla extract Use pure vanilla for the best flavor.
  • 2 cups sliced peaches Fresh or drained canned peaches are fine.
  • 1/2 cup peach preserves Apricot jam can be used as a substitute.

Frosting

  • 1/2 cup unsalted butter, softened Use vegan butter as needed.
  • 2 cups powdered sugar
  • 1/4 cup milk Use dairy-free if needed.
  • 1 tablespoon crushed lavender buds For a gentle floral flavor.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round pan and line the bottom with parchment paper.
  • In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a small saucepan, heat the milk until warm but not boiling. Stir in the lavender and let steep for 5 minutes, then strain and discard the buds.

Making the Cake

  • Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
  • Add the eggs one at a time, scraping the bowl between additions. Stir in the vanilla.
  • Alternate adding the dry mixture and the lavender-infused milk to the butter mixture, mixing until just combined.
  • Gently fold in the sliced peaches.
  • Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick comes out clean.
  • Cool the cake in the pan for 10 minutes, then transfer to a rack to cool completely.

Making the Frosting

  • Beat the softened butter until smooth. Gradually add powdered sugar and milk, mixing until desired consistency is reached.
  • Fold in the crushed lavender buds.

Assembly

  • When the cake is completely cool, slice it into two layers. Spread peach preserves on the bottom layer and add the top layer.
  • Frost the top and sides with lavender frosting and garnish with crushed lavender and peach slices.

Notes

Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices in the microwave or oven before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 25g
Keyword Cake Recipe, Floral Cake, Lavender Peach Cake, Peach Recipe, Summer Dessert
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