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Lemon Lavender Cake

Lemon Lavender Cake: A Refreshing Summer Delight

Experience the delightful fusion of zesty lemon and aromatic lavender in this refreshing Lemon Lavender Cake.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Substitute with coconut sugar for a less refined option.
  • 2 tablespoons Lemon Zest Using fresh zest gives the best aroma.
  • 1 tablespoon Culinary Lavender Ensure it’s culinary-grade for the finest flavor.
  • 1/2 cup Salted Butter Feel free to use unsalted butter and adjust salt to taste.
  • 3 large Eggs Opt for room temperature eggs for a smoother batter.
  • 1/2 cup Lemon Juice Bottled lemon juice can work in a pinch.
  • 1 1/2 cups All-Purpose Flour Substitute with a 1:1 gluten-free blend if needed.
  • 2 teaspoons Baking Powder A leavening agent that helps the cake rise.
  • 1/2 cup Whole Milk Use almond milk for a dairy-free alternative.
For the Lavender Glaze
  • 1 cup Powdered Sugar Try a sugar alternative for a lower-sugar version.
  • 2 tablespoons Milk (for glaze) Non-dairy milk works as well.
  • 1 teaspoon Lavender Extract This is optional but recommended for depth.
  • 1 drop Purple Food Coloring Omit if a natural look is preferred.

Equipment

  • mixing bowl
  • Loaf Pan
  • Whisk
  • Mixer

Method
 

Step-by-Step Instructions for Lemon Lavender Cake
  1. Preheat your oven to 350°F (180°C) and grease a 9x5-inch loaf pan.
  2. In a mixing bowl, whisk together the all-purpose flour and baking powder.
  3. Combine the granulated sugar with lemon zest and culinary lavender.
  4. Cream together the softened salted butter and lavender sugar until light and fluffy.
  5. Add the eggs one at a time, mixing in the lemon juice until smooth.
  6. Gradually add the flour mixture and milk in alternating additions.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until golden brown and a skewer comes out clean.
  9. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
  10. Whisk together powdered sugar, milk, and lavender extract to make the glaze.
  11. Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.

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