Name: Lemon Lavender Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 tbsp dried culinary lavender; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tbsp lemon zest; 2 tbsp lemon juice; 1/2 cup whole milk or buttermilk; 1 tsp vanilla extract; For the glaze:; 1 cup powdered sugar; 2 tbsp lemon juice; Optional: extra lavender buds or lemon zest for decoration

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Lemon lavender cake is a light, fragrant dessert that brings a touch of elegance to any occasion. I love how the bright citrus from the lemon pairs beautifully with the soft floral notes of lavender. It’s the kind of cake that feels fancy but is surprisingly simple to make at home. Perfect for spring and summer gatherings—or anytime I want a cake that’s a little different from the usual.

Why You’ll Love This Recipe

I love how this cake stands out without being overly complicated. The lemon adds a fresh, zesty flavor, while the lavender gives it a calming, aromatic quality. It’s moist, tender, and topped with a smooth lemon glaze that adds just the right amount of sweetness. Whether I’m baking for a tea party, birthday, or just treating myself, this cake always impresses with both taste and looks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Dried culinary lavender
Granulated sugar
Unsalted butter, softened
Eggs
Lemon zest
Lemon juice
Whole milk or buttermilk
Vanilla extract

For the glaze:

Powdered sugar
Lemon juice
Optional: a sprinkle of lavender buds or lemon zest for decoration

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or round cake pan.
I grind the lavender slightly using a mortar and pestle or food processor to release the oils without turning it into powder.
In a bowl, I whisk together flour, baking powder, salt, and the ground lavender.
In a separate bowl, I cream the butter and sugar until light and fluffy. I then beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
I add the dry ingredients in batches, alternating with the milk, and mix until just combined.
I pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Once the cake cools, I whisk together powdered sugar and lemon juice to make the glaze, then pour it over the top. I like to garnish with extra lavender or lemon zest for a pretty finish.

Servings and timing

This cake makes about 8–10 slices. It takes around 15 minutes to prepare and 45–50 minutes to bake, so I can have it ready in just over an hour.

Variations

Sometimes I use orange instead of lemon for a different citrus twist. I’ve also tried making it with almond or oat milk to keep it dairy-free. If I want to turn it into cupcakes, I simply divide the batter into liners and reduce the bake time to around 20–25 minutes. For a fancier version, I add a layer of whipped cream or a lemon curd filling between two cake layers.

Storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If it’s refrigerated, I let it come to room temperature before serving. I don’t usually reheat it, but if I do, I warm a slice gently in the microwave for 10–15 seconds to soften the texture.

FAQs

Can I use fresh lavender instead of dried?

I prefer dried culinary lavender for better control over flavor, but I can use fresh—just make sure it’s edible and reduce the amount slightly since it’s more potent.

What kind of lemons work best?

I like using fresh, unwaxed lemons for both zest and juice. Meyer lemons also work beautifully for a slightly sweeter flavor.

Is lavender safe to eat?

Yes, as long as it’s culinary-grade lavender, it’s safe to use in baking. I avoid anything labeled for decoration or non-edible use.

Can I make this cake gluten-free?

I’ve had success using a 1:1 gluten-free flour blend in place of regular flour. The texture may be slightly different, but it still tastes great.

Why did my glaze soak into the cake?

If the cake is too warm when I add the glaze, it tends to absorb more. I let the cake cool completely before glazing for the best look and texture.

Conclusion

Lemon lavender cake is one of those desserts that feels special every time I make it. The blend of citrus and floral flavors creates a unique, memorable bite, and it’s always a hit whether I serve it with tea, at brunch, or as a light dessert after dinner. Once I tried it, it quickly became one of my favorite cakes to bake and share.

Lemon Lavender Cake

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Lemon lavender cake is a moist, fragrant dessert featuring the bright zest of lemon and the delicate floral notes of lavender. Topped with a tangy lemon glaze, it’s perfect for spring and summer occasions or anytime you want an elegant yet simple cake.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8–10 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp dried culinary lavender
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup whole milk or buttermilk
1 tsp vanilla extract
For the glaze:
1 cup powdered sugar
2 tbsp lemon juice
Optional: extra lavender buds or lemon zest for decoration

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Instructions

Preheat oven to 350°F (175°C) and grease a loaf pan or round cake pan.
Grind the dried lavender slightly using a mortar and pestle or food processor.
In a bowl, whisk together flour, baking powder, salt, and ground lavender.
In another bowl, cream butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
Add the dry ingredients in batches, alternating with milk, and stir until just combined.
Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely.
Whisk powdered sugar and lemon juice to make the glaze, then pour over the cooled cake.
Garnish with lavender buds or lemon zest if desired.