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.
Ingredients
Scale
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
Instructions
- 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.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder; set aside.
- 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.
- 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.
- 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.
- 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.
- Fill loaf pan: Pour the batter evenly into the prepared loaf pan and smooth the top.
- 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.
- 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.
- 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.
- 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
