Lemon Lavender Cake Recipe

Introduction

This Lemon Lavender Cake is a delightful treat combining bright citrus flavors with a subtle floral hint. Perfect for afternoon tea or a special dessert, its moist texture and fragrant glaze will impress your guests and satisfy your sweet tooth.

Ingredients

• 1 cup / 200 g / 7 oz granulated sugar
• 2 tbsp lemon zest
• 3 tbsp culinary lavender
• 3/4 cup / 170 g / 6 oz salted butter, room temperature
• 3 large eggs, room temperature
• 3 tbsp lemon juice
• 2 cups / 240 g / 9.5 oz all-purpose flour
• 1 tsp baking powder
• 1/2 cup / 120 ml / 4 fl oz whole milk, room temperature
• 1 1/2 cups / 180 g powdered (confectioners’/icing) sugar, sifted
• 3 to 4 tbsp whole milk
• 1/2 tsp lavender extract
• 2 to 3 drops purple food coloring

Instructions

1. Step 1: Preheat your oven to 350°F / 180°C / gas mark 4. Grease the bottom and sides of a 9×5-inch / 23 x 12 cm loaf pan and line it with parchment paper, letting the paper hang over the sides for easy cake removal.
2. Step 2: In a medium bowl, whisk together the flour and baking powder. Set aside.
3. Step 3: In a large mixing bowl, combine the sugar, lavender, and lemon zest. Rub the zest and lavender into the sugar to release their oils and infuse the sugar with flavor.
4. Step 4: Add the softened butter to the sugar mixture. Using an electric mixer, cream until light and fluffy, about 2 to 3 minutes.
5. Step 5: Incorporate the eggs one at a time at medium mixer speed, fully blending each before adding the next. Scrape the bowl sides with a spatula as needed. Mix in the lemon juice.
6. Step 6: Add half of the flour mixture to the batter, then pour in the milk. Finally, add the remaining flour and mix until just combined, with no visible flour streaks.
7. Step 7: Pour the batter evenly into the prepared loaf pan and smooth the top.
8. Step 8: Bake for 50 to 60 minutes until the top is golden brown and a skewer inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Let the cake cool in the pan for 15 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely. Remove the parchment once cool.
10. Step 10: For the glaze, whisk together sifted powdered sugar, milk, and lavender extract until smooth. Add purple food coloring to tint. Adjust consistency by adding more sugar or milk as needed.
11. Step 11: Drizzle the glaze over the cooled cake and let it set for a few minutes. Slice and enjoy!

Tips & Variations

• Use culinary-grade lavender to avoid bitterness and ensure a pleasant floral aroma.
• For a zestier flavor, add an extra tablespoon of lemon zest to the batter.
• If lavender extract is unavailable, substitute with vanilla extract for a simpler floral note.
• Try adding chopped lemon candies or white chocolate chips to the batter for extra texture and sweetness.

Storage

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring to room temperature before serving. Leftover glazed cake can also be frozen for up to 1 month; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of fresh?

Yes, culinary dried lavender buds work best. Use sparingly to avoid a strong, bitter taste—3 tablespoons is recommended for this recipe.

What can I use instead of whole milk?

You can substitute with buttermilk or any plant-based milk like almond or oat milk, though this may slightly alter the texture and flavor.

Lemon Lavender Cake Recipe

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★★★★★

4.7 from 89 reviews

• Author: anna
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This Lemon Lavender Cake is a delicate, fragrant loaf cake combining zesty lemon and floral lavender flavors. Moist and tender, it’s topped with a smooth lavender-infused glaze tinted with a subtle purple hue, making it perfect for tea time or special occasions.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups / 240 g / 9.5 oz all-purpose flour
• 1 tsp baking powder

Lemon Lavender Sugar

• 1 cup / 200 g / 7 oz granulated sugar
• 2 tbsp lemon zest
• 3 tbsp culinary lavender

Wet Ingredients

• 3/4 cup / 170 g / 6 oz salted butter, room temperature
• 3 large eggs, room temperature
• 3 tbsp lemon juice
• 1/2 cup / 120 ml / 4 fl oz whole milk, room temperature

Glaze

• 1 1/2 cups / 180 g powdered (confectioners’/icing) sugar, sifted
• 3 to 4 tbsp whole milk
• 1/2 tsp lavender extract
• 2 to 3 drops purple food coloring

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Instructions

1. Prep work: Preheat your oven to 350°F / 180°C / gas mark 4. Grease the bottom and sides of a 9×5-inch / 23 x 12 cm loaf pan and line it with parchment paper, with extra overhang for easy cake removal.
2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder; set aside.
3. Make lemon lavender sugar: In a large mixing bowl, rub the lemon zest and culinary lavender into the granulated sugar to infuse the flavors and oils throughout the sugar.
4. Cream butter and sugar: Add the softened butter to the lemon lavender sugar and cream using an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
5. Incorporate eggs: Add eggs one at a time to the creamed mixture, beating well after each addition and scraping down the bowl to ensure even mixing. Then mix in the lemon juice.
6. Create batter: Add half of the flour mixture to the wet ingredients and mix gently. Pour in the milk and continue mixing. Finally, add the remaining flour mixture and mix until just combined with no streaks of flour.
7. Fill loaf pan: Pour the batter evenly into the prepared loaf pan and smooth the top.
8. Bake: Place in the preheated oven and bake for 50 to 60 minutes, until the top is golden brown and a skewer inserted in the center comes out clean or with a few moist crumbs but no wet batter.
9. Cool: Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment paper sling and transfer to a wire rack to cool completely. Peel away the parchment paper once cool.
10. Mix glaze: Whisk together sifted powdered sugar, milk, and lavender extract until smooth. Add purple food coloring drops and adjust consistency as needed by adding more powdered sugar or milk.
11. Garnish: Drizzle the lavender glaze over the cooled cake and let it set for a few minutes. Slice and serve.

Notes

• Use culinary lavender intended for cooking to avoid bitterness.
• Ensure all dairy ingredients are at room temperature for better mixing.
• Adjust the purple food coloring amount depending on your preferred glaze shade.
• This cake keeps well in an airtight container at room temperature for up to 3 days.
• For a dairy-free version, substitute butter with vegan margarine and use plant-based milk.

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon lavender cake, floral cake, lemon zest cake, loaf cake, baked dessert, fragrant cake, teatime cake