Lemon Lavender Cake (Print View)
Moist cake combining bright lemon zest with aromatic lavender, finished with a tangy citrus glaze.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 1 tablespoon dried culinary lavender, finely chopped
→ Wet Ingredients
06 - 1 cup granulated sugar
07 - Zest of 2 lemons
08 - ½ cup unsalted butter, softened
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - ¾ cup whole milk
12 - ⅓ cup fresh lemon juice
→ Lemon-Lavender Glaze
13 - 1 cup powdered sugar
14 - 2–3 tablespoons fresh lemon juice
15 - ½ teaspoon dried culinary lavender, for garnish (optional)
# Method:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and chopped lavender. Set aside.
03 - In a large mixing bowl, combine sugar and lemon zest. Rub together with your fingers to release the citrus oils.
04 - Add softened butter to the sugar mixture and beat until light and fluffy, about 3 minutes.
05 - Beat in eggs one at a time, then add vanilla extract.
06 - Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix in the lemon juice until just combined; do not overmix.
07 - Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
08 - Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
09 - For the glaze, whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled cake. Garnish with additional lavender if desired.
# Insider Tips:
01 -
- The combination hits you with bright citrus upfront then settles into this gentle floral finish that makes people pause and ask what theyre tasting
- It keeps beautifully for days, actually developing more flavor as the lavender infuses the crumb
02 -
- Only use lavender labeled specifically as culinary, ornamental lavender can taste soapy or bitter and completely ruin the delicate balance
- Overmixing after adding the liquid ingredients will make the cake tough, fold everything together gently and stop as soon as you no longer see dry flour
03 -
- Grind the lavender with a tablespoon of the recipe sugar in a mortar and pestle or spice grinder before adding it to the dry ingredients
- Room temperature ingredients create better emulsification, so set everything out an hour before baking