This super moist lemon lavender cake is bursting with warm lavender and zesty lemon flavors and drizzled with a gorgeous lavender glaze. It’s the perfect summer treat for breakfast, teatime, or dessert!
Lemon lavender pound cake
Summer is approaching, and I can’t be the only one already dreaming about all the wonderful lavender recipes I want to make. Lavender shortbread. Lavender chocolate chip cookies. Lavender ice cream. Lavender iced latte. Mmmmm…
And then there is this lovely lemon lavender cake. It combines plenty of bright citrus flavor with floral lavender notes, all baked into a moist, buttery pound cake. It’s the cake equivalent of walking through a French lavender field on a warm, sunny day!
Please forgive my daydreaming. Aside from the delicious lemon lavender taste, the cake has a wonderful texture. It’s rich and dense, but also tender and moist. And the pretty lavender glaze takes it to the next level. It’s an absolute joy!
Ingredients
- 1 cup granulated sugar – provides the perfect amount of sweetness.
- 2 tablespoons lemon zest – You need 1 lemon for this recipe. Be sure to zest the lemon before squeezing – it’s almost impossible to do the other way around.
- 3/4 cup salted butter – Let the butter soften on the counter for 15 to 20 minutes. If using unsalted butter, add a pinch of salt.
- 3 large eggs – give the cake a fluffy texture. Let them warm up to room temperature as well.
- 3 tablespoons fresh lemon juice – helps to empathize the lemon aroma.
- 2 to 3 tablespoons culinary lavender – You can find this online or in grocery stores (such as Walmart or Kroger). Fresh lavender from your garden is wonderful as well. Be sure to pick off just the small purple buds but none of the green. Please see my tips below.
- 2 cups all-purpose flour – Be careful when measuring the flour because too much can result in a dry, crumbly cake. If possible, use a digital kitchen scale.
- 1 teaspoon baking powder – gives the cake a rise.
- 1/2 cup whole milk – Like your butter and eggs, make sure the milk is at room temp.
Lavender Glaze
- 1 1/2 cups powdered sugar – Sift your powdered sugar for a smooth icing.
- 3 to 4 tbsp whole milk
- 1/2 tsp lavender extract – infuses the glaze with a delicious lavender aroma.
- 2 to 3 drops of purple food coloring – This is optional. Without coloring, the glaze will be white, which is also gorgeous.
What is culinary lavender?
Culinary lavender is typically English lavender that has been specifically grown for eating. English lavender contains less oils than French or Spanish varieties and has a milder, less soapy taste. The leaves and stems can be used for cooking, but the flower buds are usually used. They have a floral, citrusy, and slightly herbal taste.
You can find dried culinary lavender online, in specialty herb and tea shops, and in many supermarkets. I love the dried lavender flowers from Kate Naturals for cooking and baking.
You can also use fresh English lavender from your garden. If you grow other cultivars, you can try this recipe, but please keep in mind that the taste might be different.
How much lavender should I use?
I tested the recipe with different amounts of lavender to create the best lemon lavender cake. Here is what I found:
- 1 tablespoon creates a light lavender taste. This is perfect for those who desire a subtle lavender note.
- 2 tablespoons are more pronounced and well-balanced with the punchy lemon aroma. It’s a happy medium of citrusy and floral.
- 3 tablespoons is the perfect amount for serious lavender lovers, strong but not overpowering. I didn’t go beyond 3 tablespoons because we would get into soapy territory, and no one enjoys that.
The cake looks delicious, but I don’t like lavender. Can I skip it?
Sure! If you’re not a fan of lavender, replace it with 1 teaspoon of vanilla extract, and you will be rewarded with a scrumptious lemon pound cake.
Can I bake this cake in a bundt pan?
Yes! Be sure to double the recipe and bake it in a 10- to 12-cup bundt pan. Please grease and flour the pan generously to ensure the cake doesn’t stick.
Instructions
1. Prep work
Preheat your oven to 350°F. Grease the bottom and sides of a 9×5-inch loaf pan with a parchment paper sling. Let parchment paper hang over the sides of the pan for easy removal of the baked cake.
Line the baking pan: Nothing is sadder than a cake stuck to the pan. Do yourself a favor and line your pan with parchment paper. I like to create an overhang so it’s easy to lift out the baked cake later.
2. Combine dry ingredients
In a medium bowl, whisk together the flour and baking powder. Set aside.
Measure your flour correctly: Adding too much flour is the #1 reason why cake comes out dry and dense. I recommend weighing with a digital kitchen scale for accurate measurements. Otherwise, use the spoon and swipe method. First, fluff the flour, spoon it into your measuring cup until overflowing, and then level the top with a butter knife.
3. Make lemon lavender sugar
Place the sugar, lavender, and lemon zest in a large mixing bowl. Rub the lemon zest and lavender buds into the sugar so that the oils from the zest infuse the sugar.
4. Cream butter and sugar
Add the softened butter. Cream with an electric mixer until light and fluffy, about 2 to 3 minutes.
5. Incorporate eggs
Using medium speed, incorporate the eggs, one at a time, and fully incorporate each egg before adding the next. Scrape down the sides of the bowl with a rubber spatula. Mix in the lemon juice.
6. Create batter
Mix half of the flour mixture into the batter. Next, mix in the milk. Then, add the remaining flour and mix until everything is combined and you see no longer streaks of flour.
Don’t overmix: Overmixing is usually to blame for dense, dry cake. Only mix the batter until you no longer see streaks of flour. Either use low speed for mixing or stir the batter by hand.
7. Bake
Pour the batter into the prepared cake pan and spread out evenly. Bake the cake for 50 to 60 minutes. It’s ready when the top is golden brown and a skewer insert in the center of the loaf comes out clean. A few moist crumbs are fine, but there should be no liquid batter.
8. Cool
Remove the cake from the oven and let cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the cake onto a wire rack to cool completely. Once cold, peel away the paper.
Let the cake cool: Please wait until the cake has fully cooled before you drizzle on the lavender glaze. I know it’s hard, but if you pour the glaze on the warm cake, it will just slide off the sides.
9. Mix glaze
In a medium bowl, whisk together the sifted powdered sugar, milk, and lavender extract until smooth. Mix in a few drops purple food color to tint the glaze. If the glaze is too thin, add more powdered sugar. And if too thick, add more milk.
Perfect consistency: To achieve the thick glaze you see in the photos, add only 1 tablespoon of milk at a time until you reach a drizzle consistency. I usually add only 2 to 3 tablespoons, depending on the humidity. For a light, barely-there glaze, add 4 to 5 tablespoons of liquid.
Skip the glaze: If you prefer more of a breakfast type of treat, feel free to omit the glaze and enjoy a slice with a cup of tea or coffee.
10. Garnish
Drizzle the glaze over the cooled cake loaf. Allow to set for a couple of minutes. Cut the cake into slices and enjoy!
Decorate before serving: I decorate my lemon lavender loaf with lemon slices, a few fresh lavender sprigs, and lavender buds. The lemon slices will soften the icing after a while. I recommend placing them on the cake shortly before serving. That way, your cake will look its absolute best and impress your guests.
Storage Tips
- Store: Keep the cake tightly covered and it will stay fresh at room temperature for 3 days or 7 days in the fridge. Let the cake sit out at room temperature to warm up before eating.
- Freeze: Wrap the entire loaf or individual slices in plastic wrap, followed by a layer of tin foil. Freeze for up to 3 months. Thaw the cake at room temperature.
- Freeze with or without the glaze? You can freeze the cake either way. However, if you want to bake it ahead of time, do so before adding the glaze.
Lemon Lavender Cake Recipe
This super moist lemon lavender cake is bursting with warm lavender and zesty lemon flavors and drizzled with a gorgeous lavender glaze. It’s the perfect summer treat for breakfast, teatime, or dessert!
Ingredients
Cake
- 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
Lavender Glaze
- 1 1/2 cups / 180 g / oz powdered (confectioners’/icing) sugar, sifted
- 3 to 4 tbsp whole milk
- 1/2 tsp lavender extract
- 2 to 3 drops purple food coloring
Instructions
- Prep work. Preheat your oven to 350°F / 180°C / gas mark 4. Grease the bottom and sides of a 9x5-inch / 23 x 12 cm loaf pan with a parchment paper sling. Let parchment paper hang over the sides of the pan for easy removal of the baked cake.
- Combine dry ingredients. In a medium bowl, whisk together the flour and baking powder. Set aside.
- Make lemon lavender sugar. Place the sugar, lavender, and lemon zest in a large mixing bowl. Rub the lemon zest and lavender into the sugar so that the oils from the zest and buds infuse the sugar.
- Cream butter and sugar. Add the softened butter. Cream with an electric mixer until light and fluffy, about 2 to 3 minutes.
- Incorporate eggs. Using medium speed, incorporate the eggs, one at a time, until fully incorporate each egg before adding the next. Scrape down the sides of the bowl with a rubber spatula. Mix in the lemon juice.
- Create batter. Mix half of the flour mixture into the batter. Next, mix in the milk. Then, add the remaining flour and mix until everything is combined and you see no longer streaks of flour.
- Fill loaf pan. Pour the batter into the prepared cake pan and spread out evenly.
- Bake. Bake the cake for 50 to 60 minutes. It’s ready when the top is golden brown and a skewer insert in the center of the loaf comes out clean. A few moist crumbs are fine, but there should be no liquid batter.
- Cool. Remove the cake from the oven and let cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the cake onto a wire rack to cool completely. Once cold, peel away the paper.
- Mix glaze. In a medium bowl, whisk together the sifted powdered sugar, milk, and lavender extract until smooth. Mix in a few drops purple food color to tint the glaze. If the glaze is too thin, add more powdered sugar. And if too thick, add more milk.
- Garnish. Drizzle the glaze over the cooled cake loaf. Allow to set for a couple of minutes. Cut the cake into slices and enjoy!
Notes
Line the baking pan: Nothing is sadder than a cake stuck to the pan. Do yourself a favor and line your pan with parchment paper. I like to create an overhang so it’s easy to lift out the baked cake later.
Measure your flour correctly: Adding too much flour is the #1 reason why cake comes out dry and dense. I recommend weighing with a digital kitchen scale for accurate measurements. Otherwise, use the spoon and swipe method. First, fluff the flour, spoon it into your measuring cup until overflowing, and then level the top with a butter knife.
Don’t overmix: Overmixing is usually to blame for dense, dry cake. Only mix the batter until you no longer see streaks of flour. Either use low speed for mixing or stir the batter by hand.
Let the cake cool: Please wait until the cake has fully cooled before you drizzle on the lavender glaze. I know it’s hard, but if you pour the glaze on the warm cake, it will just slide off the sides.
Perfect consistency: To achieve the thick glaze you see in the photos, add only 1 tablespoon of milk at a time until you reach a drizzle consistency. I usually add only 2 to 3 tablespoons, depending on the humidity. For a light, barely-there glaze, add 4 to 5 tablespoons of liquid.
Skip the glaze: If you prefer more of a breakfast type of treat, feel free to omit the glaze and enjoy a slice with a cup of tea or coffee.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 329Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 94mgSodium: 188mgCarbohydrates: 42gFiber: 1gSugar: 21gProtein: 5g
