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Lemon Lavender Cake with Violet Glaze Recipe

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★★★★★

4.8 from 62 reviews

This delightful lemon cake features fragrant culinary lavender and a luscious lemon glaze, creating a perfect balance of floral and citrus flavors. Soft, moist, and tender, it’s an ideal treat for spring or summer gatherings or any time you crave a bright, flavorful dessert.

Ingredients

Scale

Cake 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

Glaze Ingredients

  • 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

  1. Prep work: Preheat your oven to 350°F (180°C) or gas mark 4. Grease the bottom and sides of a 9×5-inch (23×12 cm) loaf pan and line it with parchment paper, letting the paper hang over the sides for easy cake removal.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder, then set aside for later use.
  3. Make lemon lavender sugar: In a large mixing bowl, combine the granulated sugar, culinary lavender, and lemon zest. Rub the zest and lavender into the sugar thoroughly to release their oils, infusing the sugar with vibrant flavor.
  4. Cream butter and sugar: Add the softened salted butter to the sugar mixture. Using an electric mixer, beat until light and fluffy, about 2 to 3 minutes, ensuring the sugar is well incorporated.
  5. Incorporate eggs: On medium mixer speed, add the eggs one at a time, fully mixing each egg before adding the next. Scrape down the sides of the bowl as needed. Then mix in the fresh lemon juice to brighten the batter.
  6. Create batter: Add half of the flour and baking powder mixture to the wet ingredients and mix gently. Pour in the milk and combine. Finally, add the remaining flour mixture and blend until the batter is smooth with no visible flour streaks.
  7. Fill loaf pan: Pour the batter evenly into the prepared loaf pan and spread it out with a spatula to ensure an even bake.
  8. Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. The cake is done when the top is golden brown and a skewer inserted in the center comes out clean or with just a few moist crumbs, but no raw batter.
  9. Cool: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the cake out onto a wire rack to cool completely. Once cooled, peel off the parchment paper.
  10. Mix glaze: In a medium bowl, whisk together the sifted powdered sugar, whole milk, and lavender extract until smooth. Add 2 to 3 drops of purple food coloring to tint the glaze. Adjust consistency by adding more powdered sugar if too thin, or more milk if too thick.
  11. Garnish: Drizzle the lavender lemon glaze evenly over the cooled cake loaf. Allow the glaze to set for a few minutes before slicing. Serve and enjoy your fragrant, tender lemon lavender cake!

Notes

  • Room temperature ingredients (butter, eggs, and milk) ensure better batter emulsification and cake texture.
  • Culinary lavender must be food-grade; avoid ornamental lavender.
  • The parchment paper sling simplifies removing the delicate cake without damage.
  • Adjust the glaze thickness based on personal preference for drizzle or thicker icing.
  • Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a more intense lemon flavor, add a touch of lemon extract along with lemon juice.

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

Find it online: https://freshrecipehub.com/lemon-lavender-cake-with-violet-glaze-recipe/