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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.

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

Instructions

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

Notes

  • Let the cake cool fully before glazing to prevent the glaze from soaking in.
  • Use culinary-grade lavender for safety and best flavor.
  • For a dairy-free version, use almond or oat milk.
  • Meyer lemons offer a sweeter flavor twist.
  • To make cupcakes, bake in liners for 20–25 minutes.

Nutrition

Find it online: https://cookedbymaya.com/lemon-lavender-cake/