Lemon Lavender Cake Recipe

Introduction

This Lemon Lavender Cake is a delightful blend of citrus brightness and floral fragrance, perfect for a spring gathering or an afternoon treat. Its moist texture and subtle flavors make it an elegant yet simple dessert to enjoy with tea or coffee.

Ingredients

• 1 cup granulated sugar
• 2 tbsp lemon zest
• 3 tbsp culinary lavender
• 3/4 cup salted butter, room temperature
• 3 large eggs, room temperature
• 3 tbsp lemon juice
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 cup whole milk, room temperature
• 1 1/2 cups powdered sugar, sifted
• 3 to 4 tbsp whole milk (for glaze)
• 1/2 tsp lavender extract
• Purple food coloring (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Grease a loaf pan and line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour and baking powder. Set aside.
3. Step 3: In a large bowl, combine the granulated sugar, culinary lavender, and lemon zest. Rub them together gently to release the natural oils and fragrance.
4. Step 4: Add the softened salted butter to the sugar mixture and cream together using an electric mixer until the mixture is light and fluffy.
5. Step 5: Beat in the eggs one at a time, mixing well after each addition. Then stir in the lemon juice.
6. Step 6: Gradually fold in half of the flour mixture, followed by the whole milk, then add the remaining flour until just combined. Be careful not to overmix.
7. Step 7: Pour the batter into the prepared loaf pan and spread it evenly.
8. Step 8: Bake for 50 to 60 minutes or until the cake turns golden brown and a skewer inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
10. Step 10: For the glaze, whisk together the powdered sugar, whole milk, and lavender extract until smooth. Add a few drops of purple food coloring if desired. Drizzle the glaze over the cooled cake before serving.

Tips & Variations

• Use fresh lemon zest for the best citrus flavor and avoid the bitter white pith.
• Adjust the lavender amount according to your preference; it pairs well with lemon but can be overpowering if too strong.
• Try substituting buttermilk for whole milk for a tangier cake texture.
• The purple food coloring in the glaze is optional but adds a pretty touch that highlights the lavender flavor.
• To make cupcakes, reduce baking time to about 20-25 minutes and check for doneness with a skewer.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow it to come to room temperature before serving. The glazed cake can be gently reheated in a low-temperature oven for a few minutes to refresh its moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender from a regular spice jar?

It’s best to use culinary lavender labeled for cooking to avoid any pesticides or bitter flavors. Regular lavender might be too strong or not suitable for consumption.

Is it necessary to room temperature ingredients?

Yes, using room temperature eggs, butter, and milk helps the ingredients combine smoothly and creates a lighter, more evenly textured cake.

Lemon Lavender Cake Recipe

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★★★★★

4.6 from 93 reviews

This Lemon Lavender Cake is a delightful and fragrant dessert combining the bright zestiness of lemon with the subtle floral notes of culinary lavender. Perfectly moist with a light lemon glaze infused with lavender extract, this cake is ideal for afternoon tea or a special occasion treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 cup granulated sugar
• 3 tbsp culinary lavender
• 2 tbsp lemon zest
• 1 1/2 cups powdered sugar (sifted) – for glaze

Wet Ingredients

• 3/4 cup salted butter (room temperature)
• 3 large eggs (room temperature)
• 3 tbsp lemon juice
• 1/2 cup whole milk (room temperature)
• 3 to 4 tbsp whole milk (for glaze)
• 1/2 tsp lavender extract (for glaze)

Optional

• Purple food coloring (optional, for glaze)

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (180°C). Grease a loaf pan and line it with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside for later use.
3. Combine sugar, lavender, and lemon zest: In a large bowl, mix the granulated sugar, culinary lavender, and lemon zest by rubbing them together gently to release the aromatic oils.
4. Cream butter and sugar mixture: Add the softened salted butter to the sugar mixture and use an electric mixer to cream until the mixture is light and fluffy.
5. Add eggs and lemon juice: Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the lemon juice thoroughly.
6. Combine flour and milk alternately: Gradually mix in half of the flour mixture, then add the whole milk, followed by the remaining flour mixture. Stir gently until just combined to avoid overmixing.
7. Pour batter and bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50 to 60 minutes, or until the cake turns golden brown and a skewer inserted in the center comes out clean.
8. Cool the cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
9. Prepare the glaze: In a small bowl, whisk together the sifted powdered sugar, 3 to 4 tablespoons of whole milk, and lavender extract until smooth. Optionally, add a few drops of purple food coloring to enhance the lavender theme.
10. Glaze the cake: Drizzle the prepared glaze evenly over the cooled cake to finish.

Notes

• Ensure all room temperature ingredients are properly warmed to achieve the best texture.
• Do not overmix the batter once flour and milk are combined to keep the cake tender.
• If culinary lavender is unavailable, substitute with dried lavender buds intended for culinary use to avoid bitterness.
• Use parchment paper to make cake removal easier and to prevent sticking.
• For a more intense lavender flavor in the glaze, adjust the lavender extract quantity to taste.

Keywords: lemon lavender cake, lemon cake, floral cake, glazed cake, easy dessert, loaf cake, tea cake