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Lemon Lavender Cake Recipe

Lemon Lavender Cake Recipe
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4.9 from 16 reviews

Indulge in the delicate flavors of lemon and lavender with this delightful Lemon Lavender Cake Recipe. A tender, moist cake infused with citrus and floral notes, topped with a fragrant lavender glaze.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cake:

  • 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

Lavender Glaze:

  • 1 1/2 cups / 180 g / oz 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. 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 with a parchment paper sling. Let parchment paper hang over the sides of the pan for easy removal of the baked cake.
  2. Combine dry ingredients. In a medium bowl, whisk together the flour and baking powder. Set aside.
  3. Make lemon lavender sugar. Place the sugar, lavender, and lemon zest in a large mixing bowl. Rub the lemon zest and lavender into the sugar so that the oils from the zest and buds infuse the sugar.
  4. Cream butter and sugar. Add the softened butter. Cream with an electric mixer until light and fluffy, about 2 to 3 minutes.
  5. Incorporate eggs. Using medium speed, incorporate the eggs, one at a time, until fully incorporate each egg before adding the next. Scrape down the sides of the bowl with a rubber spatula. Mix in the lemon juice.
  6. Create batter. Mix half of the flour mixture into the batter. Next, mix in the milk. Then, add the remaining flour and mix until everything is combined and you see no longer streaks of flour.
  7. Fill loaf pan. Pour the batter into the prepared cake pan and spread out evenly.
  8. Bake. Bake the cake for 50 to 60 minutes. It’s ready when the top is golden brown and a skewer insert in the center of the loaf comes out clean. A few moist crumbs are fine, but there should be no liquid batter.
  9. Cool. Remove the cake from the oven and let cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the cake onto a wire rack to cool completely. Once cold, peel away the paper.
  10. Mix glaze. In a medium bowl, whisk together the sifted powdered sugar, milk, and lavender extract until smooth. Mix in a few drops purple food color to tint the glaze. If the glaze is too thin, add more powdered sugar. And if too thick, add more milk.
  11. Garnish. Drizzle the glaze over the cooled cake loaf. Allow to set for a couple of minutes. Cut the cake into slices and enjoy!

Notes

  • Line the baking pan with parchment paper for easy removal.
  • Weigh flour for accuracy or use the spoon and swipe method.
  • Avoid overmixing the batter.
  • Allow the cake to cool completely before adding the glaze.
  • Adjust glaze consistency by adding milk or powdered sugar as needed.
  • You can skip the glaze for a simpler treat.

Nutrition

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