Lemon Lavender Cake (Printable Version)
A moist, fragrant cake pairing bright lemon zest with delicate lavender for an elegant spring dessert.
# 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)
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and chopped lavender in a medium bowl. Set aside.
03 - Combine sugar and lemon zest in a large bowl. Rub together with fingers to release essential oils.
04 - Add softened butter to sugar mixture. Beat until light and fluffy, approximately 3 minutes.
05 - Beat in eggs one at a time until fully incorporated. Add vanilla extract and mix to combine.
06 - Alternate adding dry ingredients and milk to wet mixture, beginning and ending with dry ingredients. Mix in lemon juice until just combined. Avoid overmixing.
07 - Pour batter into prepared pan and smooth top. Bake for 30–35 minutes until toothpick inserted in center comes out clean.
08 - Let cake cool in pan for 10 minutes. Turn out onto wire rack to cool completely.
09 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled cake.
10 - Sprinkle additional lavender over top if desired. Slice and serve.
# Expert Insights:
01 -
- The lemon brightens everything while lavender adds this dreamy, sophisticated whisper that makes people think you bought it from a fancy bakery
- It comes together surprisingly fast for something that looks and tastes so special
02 -
- Culinary lavender is absolutely different from lavender sold for crafts or sachets—the latter can have pesticides and unpleasant perfumes
- Over baking is the enemy here because the subtle floral notes fade quickly once the cake dries out
03 -
- Toast the lavender buds for 2 minutes in a dry pan before chopping to intensify the floral flavor
- Wrap your cake pan with baking strips for an even rise without the dreaded dome