If you are on the hunt for a dessert that feels like a gentle spring breeze captured in cake form, the Lemon Lavender Cake Recipe is an absolute must-try. It’s a delicate balance of bright, zesty lemon and fragrant, soothing lavender, wrapped in a moist, tender crumb that’s perfect for anytime you want to impress or simply comfort yourself. Each bite bursts with a fresh citrus zing softened by subtle floral notes, making this cake stand out from the ordinary in the most delightful way.

Lemon Lavender Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, quality ingredients is the secret to making the Lemon Lavender Cake Recipe sing. Every component has a purpose, whether adding flavor, moisture, or texture, and together they create a harmonious balance that’s truly special.

Granulated sugar: Sweetens the cake and helps with browning for a beautiful crust.
Lemon zest: Provides essential citrus oils that brighten the whole cake.
Culinary lavender: Infuses a gentle floral aroma, essential for that signature flavor.
Salted butter: Adds richness and tenderness, plus a hint of savory depth.
Large eggs: Bind the ingredients and contribute to the cake’s soft structure.
Lemon juice: Adds fresh acidity to balance sweetness and enhance flavors.
All-purpose flour: The backbone of the cake, providing structure.
Baking powder: Leavens the cake, making it light and fluffy.
Whole milk: Gives moisture and richness, keeping the crumb tender.
Powdered sugar: Used for the glaze, offering a smooth, sweet finish.
Lavender extract: Intensifies the lavender essence in the glaze.
Purple food coloring (optional): Adds a fun, whimsical touch to your glaze’s appearance.

How to Make Lemon Lavender Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by setting your oven to 350°F (180°C) and preparing a loaf pan with both grease and parchment paper. This step ensures your cake releases easily after baking, preserving its delicate texture and shape.

Step 2: Combine Dry Ingredients

Mix the flour and baking powder in a medium bowl and set it aside. This dry mixture will be gently folded into the batter later to keep the cake airy and light.

Step 3: Infuse Sugar with Lemon and Lavender

In a large bowl, blend granulated sugar with culinary lavender and lemon zest by rubbing them together with your fingers. This releases their oils, making every bite wonderfully aromatic and flavorful.

Step 4: Cream Butter and Sugar

Add softened salted butter to the infused sugar and beat until fluffy using an electric mixer. This process incorporates air, crucial for a light crumb and delightful texture in your cake.

Step 5: Incorporate Eggs and Lemon Juice

Beat in eggs one at a time, ensuring each is fully combined before adding the next, then stir in fresh lemon juice. This sequence builds flavor complexity and moisture.

Step 6: Alternate Adding Flour and Milk

Slowly mix in half of the flour mixture, then pour in the whole milk, followed by the rest of the flour. Stir until just combined to avoid overmixing, which keeps the cake tender.

Step 7: Bake Your Cake

Pour the batter into your prepared pan, level the surface, and bake for 50 to 60 minutes. Your cake is done when it’s golden brown and a skewer inserted in the center comes out clean.

Step 8: Cool and Glaze

Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. Once completely cool, whisk together powdered sugar, whole milk, lavender extract, and optional purple food coloring for a smooth glaze to drizzle on top.

How to Serve Lemon Lavender Cake Recipe

Garnishes

Fresh lemon slices, a sprinkle of dried lavender buds, or candied lemon peel complement the cake’s flavors beautifully while adding visual appeal. These simple touches make the presentation feel thoughtful and elevated.

Side Dishes

Serve your cake alongside a dollop of whipped cream, a scoop of vanilla bean ice cream, or a light berry compote to enhance each bite with creaminess or tang. These pairings elevate the experience without overpowering the delicate lemon and lavender notes.

Creative Ways to Present

Consider slicing the cake into petite squares and serving on a pretty platter for tea parties or celebrations. You can also layer the batter in small ramekins for individual cakes, turning this charming recipe into an elegant personal treat. The Lemon Lavender Cake Recipe is versatile and perfect for impressing guests in style.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. Keeping it sealed preserves moisture and fresh flavors without drying out the tender crumb.

Freezing

This cake freezes wonderfully. Simply wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw in the refrigerator overnight before glazing and serving for best results.

Reheating

To warm slices, gently heat in a microwave for 15-20 seconds or in a low oven (around 300°F / 150°C) wrapped in foil for about 10 minutes. Warm cake enhances the aromas and melts the glaze slightly for a cozy treat.

FAQs

Can I use dried lavender instead of culinary lavender?

It’s best to use culinary lavender specifically labeled for cooking, as it’s harvested and processed to be safe and flavorful. Dried lavender from craft stores may be treated with pesticides or too coarse, affecting taste and safety.

What if I don’t have lavender extract?

If you don’t have lavender extract, try infusing extra culinary lavender into the batter by slightly increasing its amount, or omit the extract and simply rely on the dried lavender buds for flavor. The cake will still have a lovely aroma.

Can I substitute lemon for another citrus?

Yes! While lemon is traditional, substituting with lime or orange zest and juice will create different but delicious flavor profiles. Just adjust the amounts to taste and be mindful of the citrus’s intensity.

Is this recipe gluten-free friendly?

This Lemon Lavender Cake Recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can experiment with gluten-free flour blends designed for baking, keeping in mind texture may vary slightly.

How long does the glaze stay fresh?

The lavender glaze is best used fresh and can be stored in the refrigerator for up to two days. If refrigerated, allow it to come to room temperature and whisk before drizzling to restore smoothness.

Final Thoughts

There is something truly magical about the combination of lemon and lavender, and this Lemon Lavender Cake Recipe captures that enchantment perfectly. Whether you’re baking for a special occasion or a quiet afternoon treat, this cake brings elegance and warmth to the table. Give it a try—you’ll be delighted by how easy it is to make, and how memorable it tastes.

Lemon Lavender Cake Recipe

★★★★★

5 from 9 reviews

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

Print Recipe

Description

This Lemon Lavender Cake is a beautifully fragrant and moist loaf that combines the bright citrus flavor of lemon with the floral notes of culinary lavender. Perfect for afternoon tea or a special dessert, the cake features a tender crumb complemented by a delicate lavender-infused glaze.

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a loaf pan and line it with parchment paper to ensure easy removal of the cake after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder. Set this mixture aside for later use.
Infuse Sugar with Lavender and Lemon: In a large bowl, combine the granulated sugar, culinary lavender, and lemon zest. Rub these ingredients together with your fingers to release the essential oils and fragrance, enhancing the cake’s flavor.
Cream Butter and Sugar: Add the softened salted butter to the sugar mixture. Using an electric mixer, cream together until the mixture is light and fluffy, which helps to incorporate air and create a tender texture.
Add Eggs and Lemon Juice: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the fresh lemon juice for added citrus brightness.
Incorporate Dry Ingredients and Milk: Gradually add half of the flour mixture to the wet ingredients, mixing gently. Next, pour in the whole milk, followed by the remaining flour mixture. Mix just until combined to avoid overworking the batter.
Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it out evenly with a spatula for uniform baking.
Bake the Cake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely, which helps the cake set.
Prepare and Apply Glaze: In a small bowl, whisk together the sifted powdered sugar, whole milk, and lavender extract until smooth. Add a few drops of purple food coloring if desired. Drizzle the glaze over the cooled cake, allowing it to set before serving.

Notes

Using room temperature ingredients helps create a smoother batter and better texture.
If culinary lavender is unavailable, use dried lavender buds labeled as culinary grade to ensure safety and flavor.
Purple food coloring is optional and mainly for aesthetic purposes.
The glaze can be adjusted for consistency by altering the milk amount; thicker glaze will set better.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American