Some cakes are more than just dessert—they’re an experience. This Orange & Lavender Cake is exactly that. Bright, fragrant, and delicate, with just enough floral whisper to make every bite feel like spring. Topped with a creamy lavender-infused sour cream glaze, each slice is unforgettable.
The cake is light, moist with a lovely texture as with yoghurt based cakes. Fresh orange zest brings a sunny, uplifting flavour while culinary lavender adds a hint of sophistication. I love sour ceam glazes as they are never too sweet and easy to infuse with flavour.
Citrus and lavender go hand in hand. You could flavour the cake with lemon zest instead of orange if you wanted to. Culinary lavender can be purchased on Amazon.
If you like floral cakes you will love this Rosewater and Coconut cake
Orange and Lavender Cake
Make a 7 inch round cake
100 g unsalted butter, softened
1/2 cup (100 g) granulated/castor sugar
2 eggs
1 tbsp orange zest
2/3 (160 g) cup greek yoghurt
1 and 1/2 cups (188 g) self raising flour
1 tbsp culinary lavender
Lavender glaze
1 and 1/2 cups (180 g) icing/powdered sugar
1/4 cup (60 g) sour cream
1 tsp culinary lavender
1 tsp orange juice
mauve food colouring
To make the cake : Preheat oven to 180°C. Grease the base and sides of an 8 inch round pan and line the base with baking paper.
In a large bowl, place the butter and sugar. Beat until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gently, fold in the flour and yoghurt until well combined. Fold in the culinary lavender.
Pour the batter into the prepared pan. Bake for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean.
Remove the cake from the oven. Leave it aside for 5 minutes, then carefully turn it onto a wire rack. Once cool drizzle with lavender sour cream glaze. Decorate with dehydrated orange slices.
To make the glaze :sift icing sugar into a bowl. Add sour cream and orange juice. Stir until well combined. Add the lavender and food colour and mix till fully blended.
