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Lemon Lavender Cake Recipe

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4.1 from 12 reviews

This delicate Lemon Lavender Cake combines the bright, zesty flavors of fresh lemon with the floral notes of culinary lavender. A moist, buttery loaf cake crowned with a smooth lavender-infused glaze, perfect for afternoon tea or a light dessert.

Ingredients

Dry Ingredients

  • 2 cups / 240 g / 9.5 oz all-purpose flour
  • 1 tsp baking powder

Wet Ingredients

  • 3/4 cup / 170 g / 6 oz salted butter, room temperature
  • 3 large eggs, room temperature
  • 1/2 cup / 120 ml / 4 fl oz whole milk, room temperature
  • 3 tbsp lemon juice

Flavorings and Sugar

  • 1 cup / 200 g / 7 oz granulated sugar
  • 2 tbsp lemon zest
  • 3 tbsp culinary lavender
  • 1 1/2 cups / 180 g powdered (confectioners’/icing) sugar, sifted
  • 1/2 tsp lavender extract
  • 3 to 4 tbsp whole milk (for glaze)
  • 2 to 3 drops purple food coloring

Instructions

  1. Prep work: Preheat your oven to 350°F / 180°C / gas mark 4. Grease a 9×5-inch / 23 x 12 cm loaf pan and line it with parchment paper, allowing some to 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. Set aside for later use.
  3. Make lemon lavender sugar: In a large mixing bowl, place the granulated sugar, culinary lavender, and lemon zest. Rub the lemon zest and lavender into the sugar with your fingers until the sugar is fragrant and infused with oils.
  4. Cream butter and sugar: Add the softened butter to the infused sugar mixture. Using an electric mixer, beat the mixture until light and fluffy, about 2 to 3 minutes.
  5. Incorporate eggs: With the mixer on medium speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl with a spatula as needed. Then mix in the lemon juice thoroughly.
  6. Create batter: Add half of the flour mixture to the wet ingredients and mix gently. Pour in the whole milk and combine. Add the remaining flour mixture and mix until there are no visible streaks of flour but do not overmix.
  7. Fill loaf pan: Pour the cake batter evenly into the prepared loaf pan, smoothing out the top with a spatula.
  8. Bake: Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean or with just a few moist crumbs.
  9. Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then lift the cake out using the parchment paper overhang and transfer it to a wire rack to cool completely. Peel off the parchment paper once the cake is cold.
  10. Mix glaze: In a medium bowl, whisk together the sifted powdered sugar, 3 to 4 tablespoons whole milk, and lavender extract until smooth. Add 2 to 3 drops of purple food coloring to tint the glaze. Adjust the consistency by adding more powdered sugar if too thin, or more milk if too thick.
  11. Garnish: Drizzle the lavender glaze over the cooled cake loaf and allow it to set for a couple of minutes before slicing and serving.

Notes

  • Using room temperature ingredients helps to create a smooth, well-incorporated batter.
  • The lavender used should be culinary grade to ensure safety and taste quality.
  • If you prefer a stronger lavender flavor, you can gently increase the lavender extract amount but do so cautiously, as it can easily overpower.
  • Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • This cake pairs beautifully with a light cup of tea or fresh berries.

Find it online: https://bitezly.com/lemon-lavender-cake-recipe-4/