There is something utterly delightful about the way a Lemon Lavender Cake brings together bright citrus notes and the delicate floral aroma of lavender in a tender, moist crumb. This cake is a perfect balance of fresh, fragrant, and sweet elements that create an irresistible treat for any season. Whether you’re serving it for a cozy afternoon tea or a festive celebration, this Lemon Lavender Cake will brighten up your day with its sunny flavor and soothing scent.

Lemon Lavender Cake Recipe - Recipe Image

Ingredients You’ll Need

Creating this Lemon Lavender Cake is easier than you might think because it relies on simple, pantry-friendly ingredients. Each one plays an important role, lending texture, flavor, and that classic lemon-lavender charm that makes this cake so memorable.

Granulated sugar: The main sweetener, which combines beautifully with lemon zest and lavender for an aromatic base.

Lemon zest: Adds a wonderful citrus brightness that cuts through the sweetness perfectly.
Culinary lavender: Herbal and floral, it’s the star ingredient that infuses the cake with its signature fragrance.

Salted butter (room temperature): For richness and moisture that helps keep the cake soft and tender.
Large eggs (room temperature): Provide structure and help bind all ingredients together smoothly.

Lemon juice: Intensifies the citrus flavor and gives a subtle tang that balances the sweetness.
All-purpose flour: The cake’s foundation, contributing to its light crumb.
Baking powder: Acts as a leavening agent to make sure the cake rises beautifully.

Whole milk (room temperature): Adds moisture and a creamy note to the batter.
Powdered sugar (sifted): Essential for the smooth, sweet glaze that finishes the cake.
Lavender extract: To amplify the floral essence in the glaze for a truly cohesive flavor.

Purple food coloring (optional): For a pretty pastel touch that enhances presentation without overpowering taste.

How to Make Lemon Lavender Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (180°C). Grease a loaf pan thoroughly and line it with parchment paper to ensure your Lemon Lavender Cake doesn’t stick and comes out perfectly shaped.

Step 2: Mix Dry Ingredients

Whisk together the flour and baking powder in a medium bowl. Setting these aside allows you to incorporate them more evenly later, which helps keep the cake light and fluffy.

Step 3: Combine Sugar, Lavender, and Lemon Zest

In a large bowl, rub the granulated sugar, culinary lavender, and lemon zest together. This step releases essential oils and infuses the sugar with incredible floral and citrus aroma—already hinting at the magic to come!

Step 4: Cream Butter with the Sugar Mixture

Add your softened butter to the fragrant sugar blend and beat until light and fluffy. This creaming process traps air and creates that luscious, tender crumb that’s so satisfying.

Step 5: Add Eggs and Lemon Juice

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the fresh lemon juice to keep the citrus flavor punchy and fresh.

Step 6: Alternate Adding Flour and Milk

Gradually mix in half of your dry flour mixture, then add the whole milk, followed by the remaining flour. Doing this in stages helps maintain a smooth batter and prevents overmixing, which can toughen the cake.

Step 7: Bake to Perfection

Pour your batter into the prepared loaf pan and spread it out evenly. Bake for 50 to 60 minutes until golden brown and a skewer inserted comes out clean. Your kitchen will start to fill with the enchanting scent of lemon and lavender.

Step 8: Cool the Cake

Allow the cake to cool in the pan for about 15 minutes—this makes it easier to remove—then transfer it onto a wire rack to cool completely before glazing.

Step 9: Make and Add the Glaze

Whisk together powdered sugar, whole milk, and lavender extract until smooth. If you want, add a few drops of purple food coloring to enhance its floral appeal. Drizzle this glaze generously over the cooled Lemon Lavender Cake for the perfect finishing touch.

How to Serve Lemon Lavender Cake

Garnishes

Once glazed, you can enhance the presentation with a few sprigs of fresh lavender, thin lemon slices, or a scattering of edible flowers. These simple touches make your Lemon Lavender Cake look as enchanting as it tastes.

Side Dishes

Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a lighter option, a fresh berry salad complements the floral and citrus notes beautifully, adding a refreshing burst to each bite.

Creative Ways to Present

Slice the cake into petite squares and arrange on a tiered platter for an afternoon tea party. Or, serve individual portions with a drizzle of honey and a few lavender buds on top. For a special occasion, pair slices with lemon curd in small jars alongside.

Make Ahead and Storage

Storing Leftovers

Wrap your Lemon Lavender Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The flavors actually deepen after a day, making leftovers even more enjoyable.

Freezing

You can freeze the cake either glazed or unglazed. For best results, wrap it well in plastic wrap and place it in a freezer-safe container or bag. When ready to enjoy, thaw overnight in the refrigerator.

Reheating

Warm individual slices in the microwave for 10 to 15 seconds or in a low oven to bring back that freshly baked softness. Avoid overheating to keep the lovely lemon and lavender aroma intact.

FAQs

Can I use dried lavender instead of culinary lavender?

Yes, but make sure it is culinary grade and not too coarse. Grinding it finely or soaking it in sugar helps release the flavor without bitterness.

Is lavender extract necessary for this cake?

While the cake tastes wonderful without it, the lavender extract in the glaze enhances the floral notes and ties the whole flavor profile together beautifully.

Can I make this cake vegan or gluten-free?

Substitutions are possible, such as using flax eggs and plant-based milk, or gluten-free flour blends. However, texture and flavor may vary slightly, so experiment to find your favorite version.

Why is my Lemon Lavender Cake dense?

Dense cake usually results from overmixing or inaccurate measurements. Be gentle when folding in dry ingredients and ensure your baking powder is fresh for a perfectly airy crumb.

What’s the best way to measure lemon zest?

Zest the lemon before juicing it to avoid bitterness, and measure by lightly packing the zest into your measuring spoon for consistency in flavor.

Final Thoughts

If you’re looking to add a splash of sunshine and a whisper of floral magic to your baking repertoire, the Lemon Lavender Cake is the one to try. It’s a lovely treat that feels both special and unbelievably comforting. Honestly, once you make this, it might just become your sweet go-to whenever you want to impress or indulge yourself. Go ahead, bake one today—you’ll thank me later!

Lemon Lavender Cake Recipe

★★★★★

4.8 from 13 reviews

Author: Mariam
Total Time: 1 hour 15 minutes
Yield: 1 loaf cake, serves 8-10 1x

Diet: Vegetarian

Print Recipe

Description

A delightful Lemon Lavender Cake that perfectly balances the bright zestiness of lemon with the subtle floral notes of culinary lavender. This moist, fragrant loaf is enhanced with a smooth lavender glaze, making it a sophisticated treat for afternoon tea or any special occasion.

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (180°C). Grease a loaf pan thoroughly and line it with parchment paper for easy removal.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until well combined. Set this mixture aside.
Combine sugar, lavender, and lemon zest: In a large mixing bowl, combine the granulated sugar, culinary lavender, and lemon zest. Rub them together gently with your fingers or a spoon to release the essential oils and floral aroma.

Cream butter and sugar mixture: Add the softened salted butter to the sugar-lavender-lemon mixture. Using an electric mixer, cream together until the mixture becomes fluffy and light in texture.
Add eggs and lemon juice: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition to ensure smooth batter. Then, stir in the fresh lemon juice.
Combine dry ingredients and milk: Gradually add half of the flour mixture into the wet batter, mixing gently. Pour in the whole milk and continue mixing, then add the remaining flour mixture and stir until just combined to avoid overmixing.

Pour batter into pan: Transfer the batter to the prepared loaf pan, spreading it evenly and smoothing the top.
Bake the cake: Bake for 50 to 60 minutes in the preheated oven. The cake is done when the top is golden brown and a skewer inserted into the center comes out clean.
Cool the cake: Let the cake cool in the pan for 15 minutes to set, then gently transfer it to a wire rack to cool completely.

Prepare and apply glaze: In a bowl, whisk together the sifted powdered sugar, 3 to 4 tablespoons of whole milk, and lavender extract until smooth. Add a few drops of purple food coloring if desired to enhance the look. Drizzle the glaze evenly over the cooled cake before serving.

Notes

Ensure all wet ingredients are at room temperature for better emulsification and texture.
Use culinary-grade lavender specifically designed for cooking to avoid bitterness.

Adjust lavender quantity or glaze thickness according to your taste preference.
Allow the cake to cool completely before glazing to prevent the glaze from melting off.
Optional purple food coloring gives the glaze a pretty appearance but can be omitted for a natural look.

This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Prep Time: 20 minutes
Cook Time: 55 minutes

Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 320 kcal
Sugar: 28 g

Sodium: 150 mg
Fat: 16 g
Saturated Fat: 10 g

Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 40 g

Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg

Keywords: lemon lavender cake, floral cake, lemon zest cake, lavender glaze, spring dessert, loaf cake, floral dessert