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Lemon Lavender Cake

A delightful dessert combining the refreshing zing of lemon with floral notes of lavender, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour Sifted for a light texture
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Make sure it's room temperature
  • 3 large eggs At room temperature
  • 1/2 cup milk Dairy alternative can be used
  • 1 tablespoon fresh lavender Or 1 teaspoon dried lavender
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lavender Optional for garnishing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, ensuring each is well incorporated before adding the next.
  4. Stir in the milk, lemon zest, lemon juice, and lavender until well mixed.
  5. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually combine the dry ingredients with the wet mixture, mixing until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Glazing
  1. For the glaze, mix the powdered sugar with lemon juice and lavender until smooth.
  2. Drizzle over the cooled cake once it’s out of the oven.

Notes

Serve warm or at room temperature with whipped cream or ice cream. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Freezes well for three months.