Lemon Lavender Cake

I’m delighted to share my recipe for a super-moist Lemon Lavender Cake—brimming with warm lavender notes and bright, zesty lemon, all topped with a dreamy lavender glaze. It’s perfect for summer mornings, afternoon tea, or dessert.

Why You’ll Love This Recipe

I adore how the fragrant lavender and vibrant lemon balance each other, creating a cake that feels both elegant and comforting. The texture is tender and buttery, while the subtle floral aroma and sweet glaze make every bite feel special. It’s an easy yet sophisticated bake that looks and tastes stunning.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake

• Granulated sugar

• Lemon zest

• Culinary lavender

• Salted butter, room temperature

• Large eggs, room temperature

• Lemon juice

• All-purpose flour

• Baking powder

• Whole milk, room temperature

Lavender Glaze

• Powdered (confectioners’) sugar, sifted

• Whole milk

• Lavender extract

• Purple food coloring (optional)

directions

1. Prep work – I preheat my oven to 350 °F (180 °C) and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.

2. Combine dry ingredients – In a bowl, I whisk together flour and baking powder until well blended.

3. Make lemon lavender sugar – I rub lemon zest and lavender into the granulated sugar to infuse it with flavor.

4. Cream butter and sugar – I beat the butter and infused sugar together until light and fluffy.

5. Add eggs and lemon juice – I add eggs one at a time, incorporating fully before adding the next, then blend in the lemon juice.

6. Create batter – I alternate adding half the flour mixture and the milk, mixing gently, then finish with the rest of the flour until the batter is just combined.

7. Bake – I pour the batter into the pan, smooth the top, and bake 50–60 minutes or until a skewer comes out clean.

8. Cool – I let the cake rest for 15 minutes before lifting out and cooling completely on a wire rack.

9. Make the glaze – I whisk together powdered sugar, milk, and lavender extract until smooth, tinting with purple coloring if desired.

10. Garnish – Once the cake is cool, I drizzle on the glaze and let it set before slicing.

Servings and timing

• Yield: 10 slices

• Prep time: 15 minutes

• Cook time: 55 minutes

• Total time: 1 hour 10 minutes

storage/reheating

I store leftovers in an airtight container at room temperature for up to 3 days. If I need to extend freshness, I refrigerate it for up to 5 days, then bring slices to room temperature before serving for best flavor and texture.

For a fresh taste after a couple of days, I’ll gently zap a slice in the microwave for about 5–10 seconds—it brings back that just-baked warmth and aroma beautifully.

FAQs

1. Can I use dried lavender buds instead of culinary lavender?

Yes—just ensure they’re food-grade for safe baking, and crush them lightly to release their aroma.

2. What if I don’t have lavender extract for the glaze?

You can omit it or use a drop of vanilla—though lavender extract enhances the cake’s signature floral note.

3. Can I make this cake gluten‑free?

Yes—substitute with an equal amount of a 1:1 gluten-free flour blend. The texture may be slightly denser but still delicious.

4. Is the food coloring necessary?

Not at all! It’s optional and purely for visual effect; the cake is lovely without it.

5. How can I tell the cake is done?

A skewer into the center should come out clean or with a few moist crumbs—no wet batter.

6. Can I skip the glaze?

Absolutely! It’s still perfect as a lightly sweetened tea cake.

7. What’s the best way to measure flour to keep the cake moist?

I recommend spooning flour into the measuring cup and leveling it off, or even better, using a digital scale for accuracy.

8. Can I make muffins with this batter?

Yes—bake in greased muffin tins for around 20–25 minutes until a tester comes out clean.

9. Can I freeze leftover slices?

Yes—I wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight and bring to room temp before serving.

10. Is this cake dairy‑free adaptable?

You could experiment with dairy-free butter and milk, but I haven’t tested those variations myself.

Conclusion

I’m always charmed by how this Lemon Lavender Cake turns simple ingredients into something elegant and comforting. Its floral aroma, bright lemon flavor, and silky glaze never fail to delight. I hope baking and enjoying it brings as much joy to you as it does to me.

Print