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Lemon Lavender Cake

Lemon Lavender Cake: A Moist Slice of Summer Bliss

Lemon Lavender Cake is a refreshing dessert combining zesty lemon and floral lavender flavors, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Infuses cake with sweetness and moisture, making it rich.
  • 2 tablespoons Lemon Zest Adds bright citrus flavor; use only fresh zest for the best aroma.
  • 3 tablespoons Culinary Lavender Provides floral notes; ensure to use culinary-grade lavender for safety and flavor.
  • 3/4 cup Salted Butter Contributes richness and moisture; can be substituted with unsalted butter for a less salty taste.
  • 3 Eggs Binds ingredients and gives structure; bring to room temperature for better emulsion.
  • 3 tablespoons Lemon Juice Enhances lemon flavor; fresh-squeezed is ideal for freshness.
  • 2 cups All-Purpose Flour Forms the cake’s structure; weigh for accuracy or use the spoon-and-swipe method for measuring.
  • 1 teaspoon Baking Powder Ensures the cake rises; check freshness for an effective lift.
  • 1/2 cup Whole Milk Adds moisture and tenderness; buttermilk can be used for a richer taste.
For the Glaze
  • 1 1/2 cups Powdered Sugar Provides sweetness for the glaze; ensure no lumps for a smooth finish.
  • 1/2 teaspoon Lavender Extract Enhances the lavender flavor in the glaze; optional if using fresh lavender in the cake.
  • 2-3 drops Purple Food Coloring Adds aesthetic appeal to the glaze; not required but lovely for presentation.

Equipment

  • Oven
  • Mixing Bowl
  • Loaf Pan
  • Spatula
  • Whisk
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a 9x5-inch loaf pan.
  2. In a mixing bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking powder until well combined.
  3. In a large bowl, combine 1 cup of granulated sugar with 2 tablespoons of lemon zest and 3 tablespoons of culinary lavender.
  4. Add 3/4 cup of room-temperature salted butter to the infused sugar mixture and beat until light and fluffy.
  5. Add 3 room-temperature eggs, one at a time, mixing well after each addition. Pour in 3 tablespoons of lemon juice and mix until well combined.
  6. Gradually add half of the dry flour mixture to the wet ingredients, mixing gently until just incorporated.
  7. Pour your batter into the prepared loaf pan and bake for 50-60 minutes.
  8. Once baked, let the cake cool in the pan for about 15 minutes.
  9. In a bowl, whisk together 1 1/2 cups of sifted powdered sugar, 1/2 cup of milk, and 1/2 teaspoon of lavender extract.
  10. Drizzle the prepared glaze over the cooled cake and garnish if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 80mgSodium: 200mgPotassium: 100mgSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 10mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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