Lemon Lavender Cake (Print Version)

Moist cake blending bright lemon zest with delicate lavender, finished with tangy glaze. Perfect for spring celebrations or afternoon tea.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 1 tablespoon dried culinary lavender, finely chopped

→ Wet Ingredients

06 - 1 cup granulated sugar
07 - Zest of 2 lemons
08 - ½ cup unsalted butter, softened
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - ¾ cup whole milk
12 - ⅓ cup fresh lemon juice

→ Lemon-Lavender Glaze

13 - 1 cup powdered sugar
14 - 2–3 tablespoons fresh lemon juice
15 - ½ teaspoon dried culinary lavender for garnish

# Steps:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and chopped lavender. Set aside.
03 - In a large mixing bowl, combine sugar and lemon zest. Rub together with your fingers to release the oils.
04 - Add softened butter to the sugar mixture and beat until light and fluffy, about 3 minutes.
05 - Beat in eggs one at a time, then add vanilla extract.
06 - Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix in the lemon juice until just combined; do not overmix.
07 - Pour batter into the prepared pan and smooth the top.
08 - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
09 - Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10 - For the glaze, whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled cake. Garnish with additional lavender if desired.

# Expert Tips:

01 -
  • The texture is incredibly moist with a tender crumb that keeps for days
  • Lemon and lavender strike that perfect balance between bright and soothing flavors
  • It looks sophisticated but comes together with basic pantry ingredients
02 -
  • Overbaking will dry out this delicate cake, so start checking at 28 minutes
  • Room temperature ingredients prevent the batter from curdling and ensure even baking
  • Let the cake cool completely before glazing or the icing will melt right off
03 -
  • Grind lavender slightly with a mortar and pestle to release more flavor without creating powder
  • Wrap cooled cake tightly and freeze for up to a month before glazing for make-ahead convenience

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