Brighten your table with Lemon Lavender Cake, a moist, citrusy delight with floral lavender notes and a silky glaze! These Zesty Floral Desserts are perfect for tea parties or summer gatherings. Try this simple recipe for a refreshing, elegant treat that’s ready in about an hour!
Why You’ll Love Lemon Lavender Cake
- Flavorful: Lemon Lavender Cake blends zesty lemon and floral lavender.
- Moist: Buttery texture in these zesty floral desserts.
- Easy: Simple recipe for a stunning dessert.
- Versatile: Great for breakfast, tea, or these citrusy lavender cakes.
- Elegant: Perfect for gatherings with these fragrant baked treats.
Ingredients for Lemon Lavender Cake
Here’s what you’ll need for these zesty floral desserts (makes ~8–10 servings):
Cake:
- 1 cup (200g) granulated sugar
- 2 tbsp lemon zest (about 2 lemons)
- 2–3 tbsp culinary lavender
- ¾ cup (170g) salted butter, softened
- 3 large eggs, room temperature
- 3 tbsp (45ml) fresh lemon juice
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ cup (120ml) whole milk, room temperature
Lavender Glaze:
- 1 ½ cups (190g) powdered sugar, sifted
- 3–4 tbsp (45–60ml) whole milk
- ½ tsp lavender extract
- 2–3 drops purple food coloring (optional)
Substitution: Use regular sugar for lavender-infused; almond milk for whole milk.
Equipment
- 9×5-inch loaf pan
- Parchment paper
- Mixing bowls
- Whisk or stand mixer
- Measuring cups and spoons
- Wire rack
Ingredient Tips
- Lemon Zest: Boosts citrus in these zesty floral desserts.
- Lavender: Culinary-grade for these citrusy lavender cakes’ aroma.
- Butter: Ensures moisture in these fragrant baked treats.
- Flour: Measured precisely for this simple recipe’s texture.
- Milk: Smooth batter for these zesty floral desserts.
Directions for Lemon Lavender Cake
Let’s create these zesty floral desserts!
Prep Pan and Oven
I preheat the oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment for these Lemon Lavender Cake.
Mix Dry Ingredients
I whisk 2 cups flour and 1 tsp baking powder in a bowl for these citrusy lavender cakes.
Infuse Sugar
I rub 2 tbsp lemon zest and 2–3 tbsp lavender into 1 cup sugar in a large bowl for these fragrant baked treats.
Cream Butter and Sugar
I add ¾ cup butter and beat until fluffy, about 2–3 minutes, for this simple recipe.
Add Eggs and Juice
I mix in 3 eggs one at a time, then 3 tbsp lemon juice for these zesty floral desserts.
Make Batter
I add half the flour mix, ½ cup milk, then remaining flour, stirring until just combined for these citrusy lavender cakes.
Bake Cake
I pour batter into the pan and bake for 50–60 minutes until a toothpick is clean for these fragrant baked treats.
Cool Cake
I cool in the pan for 15 minutes, then transfer to a wire rack for these zesty floral desserts.
Make Glaze
I whisk 1 ½ cups powdered sugar, 3–4 tbsp milk, ½ tsp lavender extract, and optional food coloring for these citrusy lavender cakes.
Decorate and Serve
I drizzle glaze over the cooled cake and garnish with lemon slices and lavender sprigs for these fragrant baked treats.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: ~75 minutes
- Yield: ~8–10 servings
- Calories: ~350 kcal per slice
- Macros per Slice: 50g carbs, 5g protein, 15g fat
Variations for Lemon Lavender Cake
Try these twists for these zesty floral desserts:
- Lemon-Only: Skip lavender for these citrusy lavender cakes’ simpler flavor.
- Berry: Add dried blueberries to batter for these fragrant baked treats.
- Gluten-Free: Use 1:1 gluten-free flour for this simple recipe.
- Orange: Swap lemon for orange in these zesty floral desserts.
- Herbal: Add rosemary to glaze for these citrusy lavender cakes’ depth.
Serving Ideas:
- Pair with Food and Tips’ iced latte for these fragrant baked treats.
- Serve with Food and Tips’ berries for these zesty floral desserts.
- Enjoy with Food and Tips’ tea for these citrusy lavender cakes.
Storage
I store these zesty floral desserts covered at room temperature for 3 days, in the fridge for 7 days, or freeze slices for 3 months, thawing before serving for this simple recipe’s ease.
Serving Tips
- Presentation: Garnish Lemon Lavender Cake with lavender sprigs for fragrant baked treats appeal.
- Garnish: Add lemon zest for these citrusy lavender cakes’ charm.
- Pairing: Enjoy with Food and Tips’ coffee for these zesty floral desserts.
- Portion Size: 1 slice per serving for a sweet treat.
- Occasions: Perfect for tea parties, brunches, or summer gatherings.
FAQs About Lemon Lavender Cake
Here are answers to common questions about these zesty floral desserts:
Can I use regular sugar?
Yes, skip lavender infusion for these citrusy lavender cakes’ simpler taste.
Where do I find culinary lavender?
Grocery stores or online for these fragrant baked treats’ quality.
Can I make it gluten-free?
Use gluten-free flour for this simple recipe’s adaptation.
What pairs well?
Berries or tea complement these zesty floral desserts’ flavors.
Can I freeze it?
Yes, freeze slices for 3 months for these citrusy lavender cakes’ convenience.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Lemon Lavender Cake offers a vibrant, floral-citrus escape, with moist layers and a silky glaze perfect for tea parties or sunny celebrations. This simple recipe delivers zesty floral desserts that are easy to make and sure to impress. Enjoy this refreshing treat with your favorite pairings for a delightful experience!
Lemon Lavender Cake
Ingredients
Cake:
- 1 cup 200g granulated sugar
- 2 tbsp lemon zest about 2 lemons
- 2 –3 tbsp culinary lavender
- ¾ cup 170g salted butter, softened
- 3 large eggs room temperature
- 3 tbsp 45ml fresh lemon juice
- 2 cups 250g all-purpose flour
- 1 tsp baking powder
- ½ cup 120ml whole milk, room temperature
Lavender Glaze:
- 1 ½ cups 190g powdered sugar, sifted
- 3 –4 tbsp 45–60ml whole milk
- ½ tsp lavender extract
- 2 –3 drops purple food coloring optional
Substitution: Use regular sugar for lavender-infused; almond milk for whole milk.
Instructions
Prep Pan and Oven
- I preheat the oven to 350°F (180°C) and line a 9x5-inch loaf pan with parchment for these Lemon Lavender Cake.
Mix Dry Ingredients
- I whisk 2 cups flour and 1 tsp baking powder in a bowl for these citrusy lavender cakes.
Infuse Sugar
- I rub 2 tbsp lemon zest and 2–3 tbsp lavender into 1 cup sugar in a large bowl for these fragrant baked treats.
Cream Butter and Sugar
- I add ¾ cup butter and beat until fluffy, about 2–3 minutes, for this simple recipe.
Add Eggs and Juice
- I mix in 3 eggs one at a time, then 3 tbsp lemon juice for these zesty floral desserts.
Make Batter
- I add half the flour mix, ½ cup milk, then remaining flour, stirring until just combined for these citrusy lavender cakes.
Bake Cake
- I pour batter into the pan and bake for 50–60 minutes until a toothpick is clean for these fragrant baked treats.
Cool Cake
- I cool in the pan for 15 minutes, then transfer to a wire rack for these zesty floral desserts.
Make Glaze
- I whisk 1 ½ cups powdered sugar, 3–4 tbsp milk, ½ tsp lavender extract, and optional food coloring for these citrusy lavender cakes.
Decorate and Serve
- I drizzle glaze over the cooled cake and garnish with lemon slices and lavender sprigs for these fragrant baked treats.
Notes
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