This lemon lavender cake (or loaf) has plenty of freshly grated lemon zest and a little hum of herbaceous, florally lavender. Topped with a simple icing sugar glaze, it’s such a treat with your favourite cuppa!
Hi friends!
Super happy to be sharing this lavender recipe with you guys today!
This lemon lavender cake is easy to prepare, not at all too sweet and such a great accompaniment to your afternoon cuppa tea or coffee.
Since it’s Mother’s Day, this would be a perfect homemade treat to make (and maybe a loaf just for you too?).
To make things extra special, give a slice (or two) a generous spread of homemade lemon curd. Talk about yummy!
Enjoy loaf cakes? Check out this blueberry banana bread!
What Does Dried Lavender Taste Like?
Lavender, believe it or not, is actually part of the mint family (as is basil, thyme and rosemary).
It definitely has floral notes and is slightly herbaceous. To me, though, I don’t notice any mint qualities.
Cooking with lavender can be quite fun because of its versatility. Dried lavender can be used in both savoury and sweet recipes (like this one), and even infused into simple syrups for mocktails and cocktails.
Lavender is a common component in Herbes de Provence (a herb mix blend that I use quite often).
Lavender pairs well with other strong flavours, like the lemon zest that’s used in this loaf.
Because of its potency, when using lavender it’s better to go on the side of “less is more.” Too much, and it’ll be too floral. A little will give you a nice background hum.
Note: Make sure you buy and use “culinary lavender,” that is, lavender meant for consumption.
Can I Freeze This Loaf?
Absolutely!
It’s better to freeze an unglazed cake (as the glaze doesn’t look as pretty after freezing and thawing). However, you can still freeze the cake if it’s glazed. No biggie, just something to keep in mind.
Wrap the cooled cake in food plastic wrap, then wrap in aluminum foil (or just two layers of food plastic wrap). Place into a freezer-safe container. Don’t forget to label with the recipe name and date it was made.
When ready to enjoy, remove the cake from the container (but still leave wrapped) and let thaw at room temperature.
The cake can be frozen for up to 3 months.
Tips for Making This Recipe
- Want more of a lavender hum? Add a little more. Alternatively, you can grind more of your dried lavender into a powder-ish form with a mortar and pestle rather than leaving whole. It will permeate more throughout the loaf.
- This loaf cake has a lovely lemon flavour. For even more, you can certainly add more lemon zest or mix in a teaspoon or so of lemon extract.
- Icing sugar glaze is totally optional here. Alternatively, you can dust with a little icing sugar.
- Do not glaze your loaf until it has completely cooled. Otherwise, the glaze will soak right into the loaf.
- When making the glaze, always start with a little liquid first before adding more. You want a thick consistency. If it’s too thin, add a little more icing sugar. If it’s too thick, add a little more water.
- For ease, line your greased loaf pan with some parchment paper and grease again before adding your cake batter (as below). The loaf lifts easily out of the pan after it has baked.
If you make this lemon lavender cake, be sure to leave a comment below!
Lemon Lavender Cake
Ingredients
Lemon Lavender Cake
- 2 cups all-purpose flour, spooned into measuring cup and leveled off with a butter knife
- 3 tablespoons grated lemon zest, from about 2 to 3 lemons (plus more to taste for optional garnish)
- 1 tablespoon baking powder
- 1 tablespoon culinary lavender, divided (3 teaspoons)
- ½ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- Baking spray, to grease pan (or use butter)
Icing Sugar Glaze
- ½ cup icing sugar
- 1 to 1.5 tablespoons lemon juice, depending on the consistency you want
Instructions
Lemon Lavender Cake
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, in a bowl, whisk together the flour, lemon zest, baking powder, lavender (grind or chop 1.5 teaspoons of lavender to a powder, while leaving the remaining 1.5 teaspoons whole) and salt.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl and hand mixer), blend (on medium-high speed) butter and sugar until smooth, combined and fluffy, about 2 to 3 minutes (stop to scrape the sides of the bowl, as necessary, with a rubber spatula).
- Reduce speed and add eggs, one at a time, blending after each addition. Don't overmix.
- Add vanilla extract and blend.
- Alternate between milk and reserved flour mixture; blend until there are no streaks of flour remaining. Don't overmix.
- Spray a 9-inch x 5-inch non-stick loaf pan with baking spray. Line with some parchment paper and give another little spray with the baking spray. Pour batter into pan.
- Bake 45 to 55 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean. Allow the cake to cool 10 minutes in the pan before removing, then allow to fully cool on a cooling rack before glazing.
Icing Sugar Glaze
- Combine icing sugar and lemon juice in a bowl and whisk until smooth. It's best to start with 1 tablespoon of juice and add more, if needed.Tip: The more lemon juice you add, the thinner the glaze will be. If you thin the glaze too much, you can add a little more icing sugar to thicken.
Glaze the Cake
- Once the cake is cool, drizzle over icing sugar glaze. Sprinkle over some more lemon zest and lavender (if desired). Slice and enjoy!Note: Properly wrap and store cooled cake in a resealable bag or airtight container at room temperature for up to 2 to 3 days or wrap and store unglazed cake in a freezer-safe container and freeze for up to 3 months (you can glaze after thawing, if desired). Thaw wrapped cake at room temperature when ready to enjoy.
Notes
- Want more of a lavender hum? Add a little more. Alternatively, you can grind more of your dried lavender into a powder-ish form with a mortar and pestle rather than leaving whole. It will permeate more throughout the loaf.
- This loaf cake has a lovely lemon flavour. For even more, you can certainly add more lemon zest or mix in a teaspoon or so of lemon extract.
- Icing sugar glaze is totally optional here. Alternatively, you can dust with a little icing sugar.
- Speaking of icing sugar glaze, do not glaze your loaf until it has completely cooled. Otherwise, the glaze will soak right into the loaf.
- When making the glaze, always start with a little liquid first before adding more. You want a thick consistency. If it’s too thin, add a little more icing sugar. If it’s too thick, add a little more water.
- For ease, line your loaf pan with some parchment paper and grease before adding your cake batter (as below). The loaf lifts easily out of the pan after it has baked.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
