Lemon Lavender Cake Recipe

If you’re looking for a delightful treat that captures the essence of summer, then this Lemon Lavender Cake Recipe is just what you need! This cake is not only super moist but also infused with the bright flavors of zesty lemon and fragrant lavender. It’s the perfect addition to your breakfast table, an afternoon tea gathering, or even as a light dessert after dinner. Trust me, once you take a bite, you’ll understand why this recipe has become one of my absolute favorites.

What makes this cake special is its unique combination of flavors. The soothing aroma of lavender paired with the tangy brightness of lemon creates a harmony that’s simply irresistible. Whether you’re baking it for family or friends, this cake is sure to impress and spark joy in every bite!

Why You’ll Love This Recipe

• Easy to make: This Lemon Lavender Cake Recipe comes together quickly and easily, making it perfect for busy days.
• Family-friendly: Everyone will love the delicious blend of flavors, making it a hit with both kids and adults alike!
• Versatile serving options: Enjoy it for breakfast, at tea time, or as a light dessert after any meal.
• Make-ahead friendly: Bake it ahead of time and let the flavors develop overnight for an even more delightful experience.
• Gorgeous presentation: The lavender glaze adds a beautiful finishing touch that makes this cake look as good as it tastes.

Ingredients You’ll Need

Gathering simple and wholesome ingredients is half the fun of baking! For this Lemon Lavender Cake Recipe, you’ll need the following:

For the 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

For the 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

Variations

This Lemon Lavender Cake Recipe is quite flexible! Feel free to get creative with these variations:

• Add fruit: Toss in some fresh blueberries or raspberries for an extra burst of flavor.
• Infuse with herbs: Try swapping out lavender for another herb like rosemary or thyme for a different twist.
• Make it gluten-free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
• Try different glazes: Experiment with other citrus glazes like orange or grapefruit to change up the flavor profile!

How to Make Lemon Lavender Cake Recipe

Step 1: Prep Work

Before diving into mixing your ingredients, preheat your oven to 350°F (180°C). Greasing your loaf pan and adding parchment paper creates an easy release when it’s time to enjoy your cake. This simple step saves you from potential messes later on!

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour and baking powder. This helps ensure that your leavening agent is evenly distributed throughout the batter—key for achieving that perfect rise!

Step 3: Make Lemon Lavender Sugar

In a large mixing bowl, combine granulated sugar with lemon zest and culinary lavender. Rubbing them together releases essential oils that infuse into the sugar. This step adds depth and flavor right from the start!

Step 4: Cream Butter and Sugar

Add room-temperature butter into your lemon lavender sugar mixture. Using an electric mixer, cream them together until light and fluffy—about two to three minutes. This process incorporates air into your batter for a tender texture.

Step 5: Incorporate Eggs

With the mixer on medium speed, add in each egg one at a time. Mixing well between additions ensures that they are fully incorporated before moving on. Don’t forget to scrape down those sides; we want every bit of deliciousness mixed in!

Step 6: Create Batter

Now it’s time to mix in half of your dry ingredients followed by whole milk. Stir gently before adding the remaining flour mixture until just combined without any visible streaks—overmixing can lead to tough cake!

Step 7: Fill Loaf Pan

Pour your lovely batter into the prepared loaf pan. Spread it out evenly using a spatula so it bakes uniformly.

Step 8: Bake

Slide your pan into the oven and let it bake for about 50 to 60 minutes. Keep an eye on it—the top should be golden brown! A skewer inserted in the center should come out clean; if there are moist crumbs, that’s perfectly fine.

Step 9: Cool

Once baked, remove from oven and allow it to cool in the pan for about fifteen minutes. Then use those handy parchment paper edges to lift it onto a wire rack for complete cooling.

Step 10: Mix Glaze

In another medium bowl, whisk together sifted powdered sugar with whole milk and lavender extract until smooth. Adjust consistency by adding more powdered sugar if too thin or milk if too thick—it should drizzle beautifully over your cake!

Step 11: Garnish

Drizzle that gorgeous glaze over your cooled loaf! Allow it to set before slicing into pieces and enjoying every flavorful bite!

And there you have it—a beautiful Lemon Lavender Cake ready to brighten up any occasion! Happy baking!

Pro Tips for Making Lemon Lavender Cake Recipe

Baking is all about love and care, so here are some pro tips to ensure your lemon lavender cake turns out perfectly every time!

• Use fresh ingredients – Fresh lemons and culinary lavender will enhance the flavors significantly. The zest from fresh lemons adds a vibrant zing, while fresh lavender gives a more aromatic touch to your cake.
• Room temperature ingredients – Ensure that your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter that traps air better, resulting in a fluffier cake.
• Don’t overmix – Once you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake as it develops gluten in the flour.
• Check for doneness – Every oven is different! Start checking your cake around 50 minutes by inserting a skewer into the center. Remember, a few moist crumbs are okay, but no liquid batter means it’s ready to come out.
• Let it cool completely – Allowing the cake to cool fully before glazing ensures the glaze doesn’t melt into the cake but rather sits beautifully on top, enhancing both flavor and presentation.

How to Serve Lemon Lavender Cake Recipe

Presenting your lemon lavender cake with a few thoughtful touches can turn this delightful treat into a showstopper! Here are some fun ideas for serving.

Garnishes

• Edible flowers – A sprinkle of edible flowers like pansies or violets not only adds color but also enhances the floral notes of the cake.
• Lemon slices – Thinly sliced lemons arranged on top of the cake can bring an extra citrusy burst and brighten up its appearance.
• Lavender sprigs – A simple sprig of culinary lavender can be placed on top for an elegant touch that emphasizes the flavor profile.

Side Dishes

• Herbal tea – A soothing cup of herbal tea pairs wonderfully with this cake, enhancing its flavors and making for a cozy afternoon treat.
• Fruit salad – A refreshing fruit salad with seasonal berries or stone fruits adds brightness and balances the sweetness of the cake.
• Yogurt parfaits – Creamy yogurt layered with granola and fresh fruits provides a lovely contrast in texture while keeping things light.
• Citrus sorbet – The bright flavors of citrus sorbet serve as a refreshing palate cleanser alongside your slice of lemon lavender cake, making for a delightful dessert experience.

With these tips and serving suggestions, you’re all set to enjoy your delicious lemon lavender cake in style! Happy baking!

Make Ahead and Storage

This Lemon Lavender Cake is not only delightful when freshly baked, but it also shines as a make-ahead treat. It’s perfect for meal prep, allowing you to enjoy its enchanting flavors over several days!

Storing Leftovers

• Store the cooled cake in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap the cake tightly in plastic wrap, then place it in an airtight container.

Freezing

• To freeze, slice the cake and wrap each slice individually in plastic wrap.
• Place the wrapped slices in a freezer-safe bag or container. The cake can be frozen for up to 3 months.

Reheating

• For best results, thaw the slices overnight in the refrigerator before reheating.
• Warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes until just warm.

FAQs

Here are some common questions you might have about this recipe.

Can I use dried lavender instead of culinary lavender in this Lemon Lavender Cake Recipe?

Yes! Just ensure that any dried lavender you use is food-grade and safe for consumption. Culinary lavender will provide the best flavor.

What can I substitute for butter in the Lemon Lavender Cake Recipe?

You can substitute with a plant-based butter or coconut oil for a dairy-free version. Just ensure they are at room temperature before mixing.

How do I know when my Lemon Lavender Cake is done baking?

The cake will be done when it’s golden brown on top and a skewer inserted into the center comes out clean or with a few moist crumbs attached.

How can I enhance the lemon flavor in this Lemon Lavender Cake Recipe?

You could add extra lemon zest or even incorporate lemon extract into the batter for an extra punch of citrus goodness!

Final Thoughts

I hope you find joy in making this beautiful Lemon Lavender Cake! Its moist texture and fragrant flavors make it a truly special treat to share with family and friends. Whether enjoyed at breakfast, during tea time, or as a sweet dessert, it’s sure to bring smiles all around. Enjoy baking and savoring every slice—happy baking!