Lemon Lavender Cake {with icing sugar glaze}

This lemon lavender cake (or loaf) has plenty of freshly grated lemon zest and a little hum of herbaceous, floral-ly lavender. Topped with a simple icing sugar glaze, it’s such a treat with your favourite cuppa!

Hey 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 her….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 it’s versatility. Dried lavender can be used in both savoury and sweet recipe (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 here on Girl Heart Food).

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.

Tip—>Make sure you buy/use ‘culinary lavender’..i.e. lavender meant for consumption.

How to Store This Lavender Lemon Cake?

Like most baked goods, this loaf cake is best enjoyed fresh, the day it’s made.

However, most people probably can’t devour a whole loaf in one day, so you can store the completely cooled loaf in a covered container or food safe bag for about 3 days at room temperature.

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Can I Freeze This Loaf?

Absolutely! Store in a freezer safe bag or container for up to 3 months. For ease, you can pre-slice before freezing, which makes things easier when thawing out.

More Tips + Variations

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 baking 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.

Hope you love this lemon lavender recipe as much as we do!

Until next time, take care and chit chat again soon,

~Dawn

Make this lemon lavender cake? That’s awesome! Love it if you left a comment and rating below! Many thanks, you guys! XO

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5 from 10 votes

Lemon Lavender Cake {with icing sugar glaze}

This lemon lavender cake (or loaf) has plenty of freshly grated lemon zest and a little hum of herbaceous, floral-ly lavender. Topped with a simple icing sugar glaze, it's such a treat with your favourite cuppa!

Course Dessert

Cuisine American, Canadian

Keyword lavender recipe, loaf cake

Prep Time 10 minutes

Cook Time 45 minutes

Cooling Time 20 minutes

Total Time 1 hour 15 minutes

Servings 8 slices (approximately) or 1 loaf

Author Dawn – Girl Heart Food

Ingredients

Lemon Lavender Cake

• 2 cups all purpose flour
• 3 tbsp grated lemon zest -from about 2 lemons. Plus more to garnish, if desired.
• 1 tbsp baking powder
• 1 tbsp culinary lavender -or 3 teaspoons, divided
• 1/2 tsp salt
• 1/2 cup unsalted butter -1 stick, softened
• 2/3 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup milk -I used 2%
• baking spray or butter -to grease pan

Icing Sugar Glaze

• 1/2 cup icing sugar
• 1 – 1.5 tbsp lemon juice

Instructions

Lemon Lavender Cake

• In a bowl, combine flour with lemon zest, baking powder, lavender (grind or chop 1.5 tsp of lavender to a powder, while leaving the remaining 1.5 tsp whole) and salt. Mix and lay to one side. Preheat oven to 350 F at this point too.
• In a bowl of a stand mixer (or using a mixing bowl and hand mixer), blend together butter and sugar until fluffy, 2-3 minutes.
• Add eggs, one at a time.
• Add vanilla extract.
• Alternate between milk and prepared flour mixture. Mix until there are no visible flour streaks. Don't overmix.
• Grease a 9 x 5 baking pan. Line with some parchment paper (picture in body of post above) and give another little grease. Pour batter into pan. Bake 45-55 minutes or until a wooden skewer comes out clean of batter when inserted into loaf. Allow to cool 20 minutes in pan before inverting on a wire rack to fully cool before glazing.

Icing Sugar Glaze

• Combine icing sugar and lemon juice in a bowl and mix to combine. It's best to start with 1 tablespoon of juice and add more, if needed. You want a thick consistency. Drizzle over loaf. Sprinkle over some more lemon zest and lavender, if desired. 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 baking 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.

 

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood