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.

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 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

Nutrition

Serving Size: 1 slice (approx. 1/10 of loaf)
Calories: 320 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 110 mg

Keywords: Lemon cake, lavender cake, floral dessert, citrus loaf, homemade cake, lemon lavender loaf, floral glaze, spring dessert