Description
This Lemon Lavender Cake blends bright citrus with delicate floral notes for an elegant yet easy homemade dessert that feels straight from a French patisserie.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon dried culinary lavender, finely ground
- ¾ cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 3 lemons
- ⅓ cup fresh lemon juice
- 1 cup whole milk
For the Lavender Lemon Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- ½ teaspoon dried culinary lavender, finely ground
- 1 tablespoon lemon zest
Instructions
1. Preheat oven to 350°F and grease a 10-inch bundt pan or two 9-inch round pans, dusting lightly with flour.
2. Whisk together flour, baking powder, salt, and finely ground lavender in a bowl.
3. Cream butter and sugar for 4–5 minutes until light and fluffy.
4. Add eggs one at a time, mixing well after each addition, then add vanilla, lemon zest, and lemon juice.
5. Alternate adding flour mixture and milk, beginning and ending with flour, mixing just until combined.
6. Pour batter into prepared pan(s) and smooth the top.
7. Bake 55–65 minutes (45–50 minutes for round pans) until a toothpick comes out with a few moist crumbs.
8. Cool cake completely before glazing.
9. Whisk glaze ingredients until smooth and drizzle over cooled cake.
Notes
- Use culinary-grade lavender only, avoid craft lavender.
- Grind lavender finely to prevent a soapy or bitter taste.
- Do not overbake; the cake continues cooking as it cools.
- Flavor improves after 24 hours as lavender mellows.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 41g
- Sodium: 195mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
Keywords: lemon lavender cake, floral cake, lemon dessert, easy homemade cake