Ingredients
For the Cake:
1 cup (200g) granulated sugar
2 tablespoons lemon zest
3 tablespoons culinary lavender
¾ cup (170g) salted butter, room temperature
3 large eggs, room temperature
3 tablespoons lemon juice
2 cups (240g) all-purpose flour
1 teaspoon baking powder
½ cup (120ml) whole milk, room temperature
For the Lavender Glaze:
1½ cups (180g) powdered sugar, sifted
3–4 tablespoons whole milk
½ teaspoon lavender extract
2–3 drops purple food coloring
Instructions
Preheat Oven: Preheat to 350°F (180°C). Grease a 9×5-inch loaf pan and line with parchment paper sling for easy removal.
Mix Dry Ingredients: In a bowl, whisk flour and baking powder. Set aside.
Infuse Sugar: In a large mixing bowl, rub lemon zest and lavender into sugar to release oils.
Cream Butter and Sugar: Add butter to the sugar mixture. Cream with a mixer until light and fluffy (2–3 minutes).
Add Eggs and Lemon Juice: Mix in eggs one at a time, scraping down sides. Add lemon juice.
Form Batter: Add half of flour mixture, then milk, then remaining flour. Mix until no streaks remain.
Bake: Pour batter into prepared pan. Bake for 50–60 minutes or until a toothpick comes out clean.
Cool: Let cake cool in the pan for 15 minutes, then lift onto a wire rack. Cool completely before glazing.
Make Glaze: Mix powdered sugar, milk, and lavender extract in a bowl until smooth. Add food coloring. Adjust consistency with more sugar or milk as needed.
Glaze Cake: Drizzle glaze over cooled cake. Let set before slicing.
Notes
Always line your pan with parchment for easy removal.
Weigh your flour or use spoon-and-level method to avoid dry cake.
Don’t overmix the batter—stop once flour is fully incorporated.
Wait until the cake is fully cooled before glazing.
Add glaze 1 tablespoon at a time to control thickness.
You can skip the glaze for a simpler, breakfast-style loaf.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: baked
- Cuisine: American
- Diet: Vegetarian
