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.
Ingredients
Scale
Cake Ingredients
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 3 tbsp culinary lavender
- 3/4 cup salted butter (room temperature)
- 3 large eggs (room temperature)
- 3 tbsp lemon juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup whole milk (room temperature)
Glaze Ingredients
- 1 1/2 cups powdered sugar (sifted)
- 3 to 4 tbsp whole milk
- 1/2 tsp lavender extract
- Purple food coloring (optional)
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
