This super-moist lemon lavender cake blends the bright zest of lemon with the delicate floral notes of lavender, all topped with a silky lavender glaze. Perfect for breakfast, afternoon tea, or dessert, it’s a slice of summer in every bite.
Why You’ll Love This Cake
- Fresh & Fragrant: A harmonious balance of citrusy lemon and floral lavender.
- Perfect Texture: Buttery, moist, and tender with just the right crumb.
- Versatile: Enjoy plain with tea or dress it up with glaze for a stunning dessert.
Ingredients for the Cake
- 1 cup granulated sugar – Adds sweetness and texture.
- 2 tbsp lemon zest – Zest before juicing for maximum flavor.
- 2–3 tbsp culinary lavender – Choose English lavender for a mild, pleasant taste.
- ¾ cup salted butter – Room temperature for easy mixing.
- 3 large eggs – Room temperature for better blending.
- 3 tbsp fresh lemon juice – Boosts the citrus aroma.
- 2 cups all-purpose flour – Measured carefully to avoid dryness.
- 1 tsp baking powder – Helps the cake rise.
- ½ cup whole milk – Room temperature for consistent texture.
Lavender Glaze
- 1½ cups powdered sugar – Sifted for smooth icing.
- 3–4 tbsp whole milk – Adjust for desired glaze thickness.
- ½ tsp lavender extract – Adds an aromatic finish.
- 2–3 drops purple food coloring – Optional for a pretty hue.
Step-by-Step Instructions
1. Prep the Pan & Oven
Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
2. Combine Dry Ingredients
Whisk flour and baking powder in a medium bowl.
3. Infuse the Sugar
In a large bowl, rub lemon zest and lavender into sugar to release the oils.
4. Cream Butter & Sugar
Add softened butter and beat until light and fluffy, 2–3 minutes.
5. Add Eggs & Lemon Juice
Mix in eggs one at a time, then stir in lemon juice.
6. Make the Batter
Mix in half the flour, followed by the milk, then the rest of the flour. Stir only until combined—do not overmix.
7. Bake
Pour into prepared pan. Bake 50–60 minutes, until golden and a toothpick comes out clean.
8. Cool
Let cool in pan 15 minutes, then lift onto a wire rack to cool completely before glazing.
9. Prepare Glaze
Whisk together powdered sugar, milk, and lavender extract. Add food coloring if desired. Adjust consistency by adding more sugar (thicker) or milk (thinner).
10. Decorate & Serve
Drizzle glaze over cooled cake. Garnish with lemon slices and lavender sprigs just before serving.
Storage Tips
- Room Temp: Up to 3 days, covered.
- Fridge: Up to 7 days.
- Freezer: Wrap slices well and freeze for up to 3 months. Thaw at room temp before serving.
✨ Serving Idea: Pair with an iced lavender latte for the ultimate summer café vibe at home.