Introduction

This Lemon Cake combines the bright zestiness of lemon with the delicate floral notes of lavender, creating a uniquely refreshing dessert. Soft, moist, and topped with a subtly tinted lavender glaze, it’s perfect for any occasion that calls for a special homemade treat.

A loaf cake with a thick layer of light purple icing on top, decorated with round lemon slices and small purple flower sprigs. The cake itself is a soft pale yellow with a fine, moist crumb visible from the single slice cut and laid in front. The cake rests on crinkled parchment paper over a white marbled surface, with additional lemon slices and purple flowers scattered softly around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup / 200 g / 7 oz granulated sugar
2 tbsp lemon zest
3 tbsp culinary lavender
3/4 cup /170 g / 6 oz salted butter, room temperature
3 large eggs, room temperature
3 tbsp lemon juice
2 cups / 240 g / 9.5 oz all-purpose flour
1 tsp baking powder
1/2 cup / 120 ml / 4 fl oz whole milk, room temperature
1 1/2 cups / 180 g powdered (confectioners’/icing) sugar, sifted
3 to 4 tbsp whole milk
1/2 tsp lavender extract
2 to 3 drops purple food coloring

Instructions

Step 1: Preheat your oven to 350°F / 180°C / gas mark 4. Grease the bottom and sides of a 9×5-inch / 23 x 12 cm loaf pan and fit it with a parchment paper sling, letting the paper overhang the sides for easy cake removal.
Step 2: In a medium bowl, whisk together the flour and baking powder. Set this dry mixture aside.
Step 3: In a large bowl, combine the granulated sugar, lemon zest, and culinary lavender. Rub the zest and lavender into the sugar to release their oils and infuse the sugar with flavor.
Step 4: Add the softened butter to the sugar mixture. Using an electric mixer, cream together until light and fluffy, approximately 2 to 3 minutes.
Step 5: Beat in the eggs one at a time on medium speed, ensuring each egg is fully combined before adding the next. Scrape down the sides of the bowl as needed. Mix in the lemon juice.
Step 6: Add half of the flour mixture to the batter and mix gently. Then pour in the milk and stir to combine. Add the remaining flour mixture and mix just until there are no visible flour streaks.
Step 7: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Step 8: Bake for 50 to 60 minutes until the top is golden brown and a skewer inserted into the center comes out clean or with just a few moist crumbs.
Step 9: Remove from the oven and let the cake cool in the pan for 15 minutes. Use the parchment overhang to lift the cake out and transfer it to a wire rack to cool completely before peeling away the parchment.
Step 10: For the glaze, whisk the sifted powdered sugar, milk, and lavender extract in a medium bowl until smooth. Add a few drops of purple food coloring to tint. Adjust thickness by adding more powdered sugar if too thin, or more milk if too thick.
Step 11: Drizzle the glaze over the cooled cake and allow it to set for a few minutes. Slice and enjoy your fragrant lemon lavender cake.

Tips & Variations

Use culinary grade lavender to ensure a pleasant flavor, and avoid using too much as it can become overpowering.
Room temperature ingredients blend more easily and produce a smoother batter.
For a dairy-free version, substitute butter with a vegan alternative and milk with almond or oat milk.
Try adding a tablespoon of poppy seeds for a slight crunch and extra texture.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, let the cake come to room temperature before serving for best flavor. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge and glaze freshly if desired.

How to Serve

The image shows a loaf cake with a golden-brown crust and a soft, light yellow inside. The cake is topped with a thick layer of smooth light purple icing that drips slightly over the edges. On top of the icing, there are thin lemon slices and small purple flowers evenly spread. A single slice is cut and laid in front of the loaf, showing the soft texture inside. The cake rests on light brown parchment paper with scattered small purple flowers around it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of fresh?

Yes, culinary dried lavender works well in this recipe, providing an aromatic flavor. Just be sure it’s labeled food-grade and use it sparingly.

What if I don’t have purple food coloring?

The food coloring is optional and only for visual appeal. You can skip it or use any color you prefer for the glaze.