Lemon Lavender Cake (Printable Version)
Moist cake with zesty lemon and floral lavender. Ideal for spring gatherings.
# What You 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:
01 - Preheat the 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 citrus oils.
04 - Add softened butter to the sugar mixture and beat until light and fluffy, about 3 minutes.
05 - Beat in eggs one at a time, 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; do not overmix.
07 - Pour batter into the prepared pan and smooth the top.
08 - Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
09 - Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10 - For the glaze, whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled cake. Garnish with additional lavender if desired.
# Expert Hints:
01 -
- The combination of citrus and floral creates this elegant flavor profile that feels fancy but comes together easier than you would expect
- Moist, tender crumb that stays fresh for days, making it perfect for make ahead entertaining or afternoon tea
02 -
- Overmixing once the flour is added creates a tough, dense cake, so stop as soon as you no longer see dry streaks
- The glaze must go on a completely cooled cake or it will melt right off instead of setting beautifully
03 -
- Grinding the lavender with a tablespoon of the sugar in a mortar and pestle helps distribute the flavor more evenly throughout the cake
- Room temperature ingredients come together smoothly, so take everything out of the fridge at least 30 minutes before you start baking