Lemon Lavender Cake Recipe

Welcome to a truly dreamy bake that’s as fragrant as it is delicious — the Lemon Lavender Cake Recipe. This gorgeous loaf perfectly balances zesty brightness with soothing floral notes, creating a cake that’s genuinely unforgettable. Whether you’re elevating afternoon tea or making a brunch feel extra special, this recipe celebrates the beauty of simple ingredients, transforming them into a treat that’s uniquely enchanting. If you crave a dessert that’s both elegant and incredibly approachable, you’ve just found your new favorite.

Ingredients You’ll Need

The magic behind this Lemon Lavender Cake Recipe really lies in a handful of thoughtfully chosen ingredients. Each one plays its part: from adding tang and tenderness, to infusing the batter with gentle, perfume-like notes. Gather these up, and you’re halfway to a masterpiece!

• Granulated sugar: The key to a perfectly sweet, golden crumb that’s never overpowering.
• Lemon zest: Adds fresh, vibrant citrus tang and a pop of sunshine flavor throughout the cake.
• Culinary lavender: Use high-quality dried lavender buds—it gives the loaf its signature floral aroma without being soapy or strong.
• Salted butter, room temperature: Keeps the cake moist and flavorful, and blends seamlessly when softened.
• Large eggs, room temperature: Help the batter hold together and give your cake a soft, tender crumb.
• Lemon juice: Brightens the flavor, making the citrus notes sing.
• All-purpose flour: Forms the sturdy base for a loaf that slices beautifully.
• Baking powder: Lifts the batter, giving you a light texture with just enough rise.
• Whole milk, room temperature: Adds richness and moisture for that perfect, bakery-quality bite.
• Powdered sugar (for glaze): Sifted for a smooth, glossy finish that sweetens every slice.
• Lavender extract: Enhances the floral essence yet remains subtle—just a hint is all you need.
• Purple food coloring: Optional, but a few drops take the glaze from pretty to absolutely stunning.

How to Make Lemon Lavender Cake Recipe

Step 1: Prepare Your Loaf Pan

Start by preheating your oven to 350°F (180°C), and line a 9×5-inch loaf pan with parchment paper so the edges hang over the sides. This little trick guarantees your Lemon Lavender Cake Recipe comes out without even a whimper, and cleanup will be a breeze.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together your flour and baking powder. Set this aside—it ensures even distribution and helps avoid dense patches in your cake.

Step 3: Infuse the Sugar

Rub the lemon zest and lavender buds into your granulated sugar in a large mixing bowl. This step releases essential oils and infuses your sugar with robust lemon and gentle floral notes, making the lemon lavender combination truly come alive.

Step 4: Cream Butter and Sugar

Add the softened butter to your infused sugar, and beat with an electric mixer until it’s pale and fluffy, around 2 to 3 minutes. This gives your cake volume, lightness, and a gorgeous texture.

Step 5: Add the Eggs and Lemon Juice

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Don’t forget to scrape the sides of the bowl—then stir in that fresh lemon juice for extra zing!

Step 6: Combine Wet and Dry Ingredients

Add half the flour mixture to the batter, mix gently, then pour in the milk. Add the rest of the flour and stir until just combined—you want a smooth batter without streaks, but resist the temptation to overmix.

Step 7: Fill and Bake

Spread the batter into your prepared loaf pan, smoothing the top for an even bake. Pop it in the oven for 50 to 60 minutes. The cake is done when golden brown and a skewer comes out clean (a few moist crumbs are perfect).

Step 8: Cool the Cake

Let the loaf rest in the pan for 15 minutes, then gently lift it onto a wire rack using the parchment paper sling. Wait until your cake is fully cool before glazing—it’s worth the patience!

Step 9: Mix the Lavender Glaze

Whisk powdered sugar, a little milk, and lavender extract until you have a silky, pourable glaze. Tint with a drop or two of purple food coloring for visual flair. Adjust the consistency with more sugar or milk as needed.

Step 10: Glaze and Serve

Drizzle the lavender glaze generously over the cooled loaf. Let it set for a few minutes, then slice up and enjoy the show-stopping results of your Lemon Lavender Cake Recipe!

How to Serve Lemon Lavender Cake Recipe

Garnishes

Kick up the wow-factor by sprinkling extra lavender buds or a little lemon zest on top of the glaze—they add color and let everyone know what flavors await. You could even place a decorative lavender sprig or a twist of lemon for an extra-special touch.

Side Dishes

Pair each dreamy slice with a cup of Earl Grey or chamomile tea for a cozy treat. If you’re serving it as dessert, a scoop of vanilla ice cream or a dollop of softly whipped cream takes it to the next level. Fresh berries on the side add a wonderful pop of color and tartness.

Creative Ways to Present

Tiny squares make a beautiful addition to a dessert tray, or try mini loaves for edible gifts. For an afternoon tea party, serve individually topped slices on mismatched china—your guests will swoon over the elegant presentation of this Lemon Lavender Cake Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover slices should be kept in an airtight container at room temperature for up to three days. The flavors meld and become even more fragrant by the second day, making leftovers a delight!

Freezing

You can freeze the whole loaf (unglazed) or individual slices. Wrap tightly in plastic wrap, then in foil, and freeze for up to 2 months. Simply thaw at room temperature and glaze just before serving for a just-baked taste.

Reheating

If you like your cake slightly warm, zap individual slices in the microwave for 8-10 seconds. This won’t affect the glaze, but it will bring out the buttery notes in each bite.

FAQs

Can I use regular dried lavender from my garden?

Only use culinary lavender, which is food-safe and free of pesticides or chemical treatments. Regular ornamental or craft lavender may have been sprayed or may not be suitable for eating, so stick with verified culinary sources for your Lemon Lavender Cake Recipe.

Help! My cake came out dense or dry. What went wrong?

Over-mixing the batter or adding too much flour can create a heavy texture. Always spoon and level your flour or weigh it for accuracy, and mix only until incorporated—these tips ensure a moist, tender crumb every time.

Can I skip the glaze?

Absolutely! If you want your Lemon Lavender Cake Recipe to be more like a sweet bread or breakfast loaf, just leave off the glaze—enjoy it plain or toast it lightly with butter for a cozy treat.

Is there a dairy-free alternative?

Yes, simply substitute a quality plant-based butter and use non-dairy milk like almond or oat. The cake will still be moist, flavorful, and beautifully scented.

Can I use lemon extract instead of lemon zest and juice?

Lemon extract can be used in a pinch, but nothing matches the brightness and depth you get from fresh zest and juice. For best results, stick to the real deal in this Lemon Lavender Cake Recipe.

Final Thoughts

If you’re searching for a baking project that offers elegance without any fuss, the Lemon Lavender Cake Recipe delivers every time. The combo of sunny lemon and graceful lavender truly charms, whether you’re treating yourself or sharing with loved ones. Go on, give it a whirl—your kitchen is about to smell divine!

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