Lemon Lavender Cake (Printable)
Moist cake with bright lemon and delicate lavender flavors, topped with a sweet citrus glaze.
# 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 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and chopped lavender. Set aside.
03 - In a large mixing bowl, combine sugar and lemon zest. Rub together with your fingers to release the aromatic oils.
04 - Add softened butter to the sugar mixture and beat until light and fluffy, approximately 3 minutes.
05 - Beat in eggs one at a time until fully incorporated, then add vanilla extract.
06 - Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix in the lemon juice until just combined; avoid overmixing.
07 - Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing.
09 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled cake and garnish with additional lavender if desired.
# Expert Tips:
01 -
- The glaze transforms an everyday cake into something that feels like a fancy bakery find
- One whiff of the lemon lavender combination transports you straight to a garden in bloom
02 -
- Only buy culinary-grade lavender since ornamental varieties can taste soapy or bitter
- Overmixing after adding lemon juice can make the texture tough, so fold gently and stop as soon as combined
03 -
- Rub the lavender flowers between your palms before measuring to wake up their essential oils
- Room temperature ingredients prevent the batter from curdling and ensure even baking