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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/lemon-lavender-cake-recipe/