The air was fragrant with the scent of blooming lavender, and a touch of citrus danced through my kitchen as I prepared to create something special. This Super Moist Lemon Lavender Cake is a delightful homage to summer, merging zesty lemon with the enchanting essence of culinary lavender. Not only is this cake incredibly easy to whip up, but it also makes for a stunning centerpiece at any gathering—perfect for brunch, afternoon tea, or even as a sweet dessert. With its unique flavor combination and a luscious lavender glaze that adds an irresistible shine, it’s sure to captivate both your taste buds and your guests. Curious about how to bring this fragrant delight into your kitchen? Let’s get started!
Why is Lemon Lavender Cake special?
Unique flavor combination: The marriage of zesty lemon and aromatic lavender brings a refreshing twist to traditional baked goods.
Easy to make: This recipe requires minimal ingredients and straightforward steps, making it a perfect choice for bakers of all skill levels.
Impressive presentation: With its stunning glaze and lavender accents, this cake is sure to wow your guests at brunch or tea parties.
Versatile enjoyment: Serve it for breakfast, an afternoon treat, or a delightful dessert after dinner.
Perfect for summer: Its lightness and floral notes make it ideal for warm weather gatherings—try enjoying it alongside a refreshing drink! For more delightful summer treats, check out my Strawberry Crunch Cheesecake or Tres Leches Cake.
Lemon Lavender Cake Ingredients
• To create your own delicious Lemon Lavender Cake, gather these essential ingredients!
For the Cake
- Granulated Sugar – Provides sweetness; substitute with coconut sugar for a less refined option.
- Lemon Zest – Enhances citrus flavor; using fresh zest gives the best aroma.
- Culinary Lavender – Infuses the cake with a floral note; ensure it’s culinary-grade for the finest flavor.
- Salted Butter – Adds richness and moisture; feel free to use unsalted butter and adjust salt to taste.
- Eggs – Acts as a binder and adds moisture; opt for room temperature eggs for a smoother batter.
- Lemon Juice – Provides acidity for balancing sweetness; bottled lemon juice can work in a pinch.
- All-Purpose Flour – The structure of the cake; substitute with a 1:1 gluten-free blend if needed.
- Baking Powder – A leavening agent that helps the cake rise.
- Whole Milk – Adds moisture; use almond milk for a dairy-free alternative.
For the Lavender Glaze
- Powdered Sugar – Used to create the glaze; try a sugar alternative for a lower-sugar version if desired.
- Milk (for glaze) – Combines with powdered sugar for a smooth texture; non-dairy milk works as well.
- Lavender Extract – Intensifies lavender flavor in the glaze; this is optional but recommended for depth.
- Purple Food Coloring – For visual appeal in the glaze; omit if a natural look is preferred.
Let’s blend these wonderful ingredients together for a summer delight that everyone will love!
Step‑by‑Step Instructions for Lemon Lavender Cake
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (180°C) to ensure a perfectly baked Lemon Lavender Cake. While the oven heats, grease a 9×5-inch loaf pan with butter or non-stick spray and line the bottom with parchment paper. This will help with easy removal and ensure a clean presentation when your cake is ready.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour and baking powder until well combined. Set this mixture aside for now; it will form the foundation of your cake’s structure. This step is crucial for avoiding lumps and ensuring even rising in your delicious lemon lavender creation.
Step 3: Make Lavender Sugar
In a large bowl, combine the granulated sugar with fresh lemon zest and culinary lavender. Use your fingers to rub the mixture together for about two minutes; this infuses the sugar with aromatic flavors. The result will be a fragrant lavender sugar that adds a delightful depth to your Lemon Lavender Cake.
Step 4: Cream Butter and Sugar
Add softened salted butter to the lavender sugar and beat with a mixer on medium speed for 2-3 minutes. The mixture should become light and fluffy, indicating that air has been incorporated. This step is vital for achieving a moist and tender cake texture in your Lemon Lavender Cake.
Step 5: Add Eggs and Lemon Juice
Crack in the eggs, one at a time, and mix until fully integrated before adding the next. Then, pour in the fresh lemon juice and continue to mix until smooth. These wet ingredients will not only enhance flavor but also contribute to the overall moisture of the cake.
Step 6: Combine Batter
Gradually add the flour mixture and milk in alternating additions, starting and ending with the flour. Mix each addition just until incorporated, taking care not to overmix. This will maintain the light texture of your Lemon Lavender Cake for a fluffy outcome.
Step 7: Fill and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake. Place it in the preheated oven and bake for 50-60 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean. The aroma will fill your kitchen as it bakes!
Step 8: Cool the Cake
Once baked, allow the cake to cool in the pan for 15 minutes. Then, carefully lift the cake out using the parchment paper and transfer it to a wire rack to cool completely. This cooling step is essential for ensuring the cake holds its shape when you apply the lavender glaze.
Step 9: Make the Glaze
In a separate bowl, whisk together sifted powdered sugar, milk, and lavender extract until the mixture is smooth. Adjust the consistency with additional sugar for thickness or milk for a thinner glaze. This glaze will add a lovely sweetness and floral touch to your cooled Lemon Lavender Cake.
Step 10: Garnish and Serve
Drizzle the glaze over the top of the completely cooled cake, allowing it to cascade down the sides. Let the glaze set for a few minutes before slicing. For an extra touch, garnish with fresh lemon slices and sprigs of lavender, creating a beautiful presentation for your summer dessert!
Make Ahead Options
These Lemon Lavender Cakes are perfect for meal prep enthusiasts looking to save time and create delicious desserts! You can prepare the cake batter up to 24 hours in advance by mixing all the wet and dry ingredients, then refrigerating it in an airtight container—this will keep the flavors fresh without compromising quality. Additionally, the cake itself can be baked ahead, cooled completely, and stored at room temperature for up to 3 days. Just be sure to wrap it tightly to retain moisture. When you’re ready to serve, simply drizzle on the lavender glaze just before cutting, ensuring a beautifully finished cake that’s just as delightful as when freshly baked!
Tips for the Best Lemon Lavender Cake
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Fresh Ingredients: Always use fresh lemon zest and culinary lavender; this ensures the best flavor infusion and aroma in your Lemon Lavender Cake.
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Don’t Overmix: Mix just until combined when adding the flour and milk to keep your cake light and airy. Overmixing can lead to a dense texture.
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Cool Completely: Allow your cake to cool fully before glazing; if it’s warm, the glaze will slide right off instead of forming a beautiful shell.
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Room Temperature Eggs: Use room temperature eggs for a smoother batter and better emulsification, resulting in a tender Lemon Lavender Cake.
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Adjustable Glaze: Feel free to adjust the glaze’s thickness by adding more powdered sugar for a thicker consistency or more milk for a glaze that flows smoothly.
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Storage Tips: Store leftover cake in an airtight container at room temperature, where it can stay fresh for up to 5 days.
Storage Tips for Lemon Lavender Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 5 days to keep it moist and flavorful.
Fridge: If preferred, you can refrigerate the cake for up to 7 days. Just be sure it’s well-wrapped to prevent it from drying out or absorbing odors.
Freezer: For long-term storage, wrap the cooled Lemon Lavender Cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
Reheating: To enjoy frozen cake, thaw it in the refrigerator overnight. Warm individual slices in the microwave for a few seconds for a cozy treat!
Lemon Lavender Cake: Creative Variations
Customize your lemon lavender cake and elevate its delightful flavors to new heights with these fun, simple variations!
- Gluten-Free: Use a 1:1 gluten-free baking blend instead of all-purpose flour for a gluten-free delight that everyone can enjoy.
- Dairy-Free: Swap whole milk for almond milk and choose dairy-free butter to satisfy those with dairy restrictions.
- Extra Zesty: Add more lemon zest (up to a tablespoon) to amplify the citrus punch and enhance that refreshing flavor profile.
- Flavor Twist: Incorporate 1/4 cup of finely chopped fresh mint for a wonderful herbal contrast against the zesty lemon and fragrant lavender.
- Citrus Medley: Try mixing in a teaspoon of orange zest along with the lemon for a beautiful blend of citrus notes.
- Unconventional Glaze: Replace lavender extract with vanilla extract in the glaze for a warm vanilla twist that complements the cake brilliantly.
- Nuts for Texture: Fold in 1/3 cup of chopped almonds or walnuts into the batter for added crunch and depth.
- For a Lavender Infusion: If you’re in love with lavender, steep 1-2 tablespoons of dried lavender in the milk for 30 minutes, then strain before using in the cake or glaze for an extra floral note.
Feel free to mix and match these variations! And don’t forget, if you’re in the mood for something equally enchanting, check out my recipe for Carrot Cake Cheesecake or a delicious Pistachio Milk Cake for some different flavor inspirations. Happy baking!
What to Serve with Lemon Lavender Cake
Imagine a sun-drenched table set for summer gatherings, where each bite of your cake is paired with delightful accompaniments.
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Fresh Berries: A mix of strawberries, blueberries, and raspberries adds a burst of tartness that perfectly complements the cake’s sweetness. Their vibrant colors also enhance the visual appeal of your dessert spread.
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Whipped Cream: Light and airy, a dollop of freshly whipped cream brings a creamy texture to each slice, balancing the floral notes with creamy richness. A hint of vanilla in the cream makes it a dreamy pairing!
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Iced Tea: Serve with a glass of refreshing iced tea, perhaps infused with lemon or mint, to elevate the uplifting citrus flavor of the cake. The cool beverage and slice of cake together evoke warm summer afternoons.
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Lemon Sorbet: For a light, refreshing touch, lemon sorbet alongside the cake will echo its flavors and cleanse the palate between bites. It’s a delightful way to keep things cool.
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Lavender Lemonade: This beverage enhances the lavender notes in your cake while offering a sweet-tart balance that is absolutely refreshing. Serve it chilled for that perfect summer feel!
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Coconut Macaroons: The chewy, sweet texture of coconut macaroons contrasts beautifully with the moist lemon lavender cake. Their delicious sweetness complements the floral hints.
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Cheese Plate: A selection of soft cheeses, like goat cheese or cream cheese, drizzled with honey can provide a creamy, savory counterpart to the cake’s sweetness, tantalizing the taste buds.
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Scones: For a brunch twist, serve alongside freshly baked scones, perhaps with a touch of lemon curd spread for even more citrus flavor. They make for a delightful pairing that enhances your gathering experience.
Lemon Lavender Cake Recipe FAQs
How do I know if my lemons are ripe?
Absolutely! Ripe lemons should feel heavy for their size, and their skin should be bright yellow without any dark spots or blemishes. Choose lemons that emit a fragrant citrus aroma, indicating they are fragrant and juicy.
What’s the best way to store leftover Lemon Lavender Cake?
I recommend storing your cake in an airtight container at room temperature, where it will stay fresh for up to 5 days. If you want to keep it longer, refrigeration is an option for up to 7 days, but ensure it’s well-wrapped to prevent drying out.
Can I freeze Lemon Lavender Cake?
Very! To freeze your cake, first allow it to cool completely. Wrap it tightly in plastic wrap, then cover with aluminum foil to protect it from freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight, then warm individual slices in the microwave for a cozy treat!
What should I do if my cake doesn’t rise?
If your cake doesn’t rise, it may be due to old baking powder. Always check the expiration date before use, as fresh baking powder is crucial for leavening your Lemon Lavender Cake. Also, ensure you’re measuring flour correctly—too much flour can weigh down the batter and lead to a dense cake.
Can I use fresh lavender from my garden?
Yes, you can! When using fresh lavender, be cautious about the intensity of flavor. Start with a smaller amount than the recipe calls for, as fresh lavender can be more potent than dried culinary-grade lavender. Conversely, if you find it mild, don’t hesitate to add more in your next bake!
Are there any dietary considerations for this recipe?
Absolutely! This Lemon Lavender Cake can easily be modified for dietary needs. To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. You can also switch whole milk for almond or coconut milk for a dairy-free version. If you’re using alternatives, always check for potential allergies in your ingredients!
Lemon Lavender Cake: A Refreshing Summer Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and grease a 9x5-inch loaf pan.
- In a mixing bowl, whisk together the all-purpose flour and baking powder.
- Combine the granulated sugar with lemon zest and culinary lavender.
- Cream together the softened salted butter and lavender sugar until light and fluffy.
- Add the eggs one at a time, mixing in the lemon juice until smooth.
- Gradually add the flour mixture and milk in alternating additions.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until golden brown and a skewer comes out clean.
- Cool the cake in the pan for 15 minutes before transferring to a wire rack.
- Whisk together powdered sugar, milk, and lavender extract to make the glaze.
- Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.
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