This lavender glaze makes a delicious, light, and refreshing topping to our Lemon-Vanilla Pound Cake. Lemon-Vanilla Pound Cake takes a traditional pound cake recipe and dresses it up with bright citrus flavor. Two tablespoons lemon zest and one-third cup lemon juice make a big impact in this classic Southern cake. Although you can make the glaze for this delicious pound cake without the one tablespoon of lavender buds the ingredient list calls for, the lavender adds a soft floral note that balances the tartness of the lemon. Look for dried lavender buds at specialty food markets like Fresh Market or Whole Foods. If you’re a big fan of tart flavors, consider skipping it. If you’re serving this as a dessert for just a few guests, consider serving the glaze on the side so friends can drizzle on the sweet stuff or leave the cake as is, if they desire. The glaze will only take about 5 minutes of hands-on time, but allow 35 minutes for the entire process. Use Lavender Glaze as a topping on cupcakes, donuts, or lemon cookies. Dressing up your favorite baked goods with delicate Lavender Glaze will make them the ideal confections for baby showers, wedding showers, engagement parties, and even wedding party favors.
1/2 cup whole milk
1 tablespoon dried lavender buds
2 1/2 cups powdered sugar
Pinch of salt
1 tablespoon plus 1 to 2 teaspoons fresh lemon juice, divided
How to Make It
Bring milk just to a simmer in a small saucepan over medium. Remove from heat, and stir in dried lavender; let stand 10 minutes. Pour lavender milk through a fine wire-mesh strainer into a bowl, and cool completely, about 20 minutes. Whisk together powdered sugar, salt, 2 Tbsp. lavender milk, and 1 Tbsp. fresh lemon juice. Whisk in up to 2 teaspoons lemon juice, 1 teaspoon at a time, until desired consistency is reached.