Lemon Lavender Cake

Short Description

This Lemon Lavender Cake brings together the vibrant citrus flavor of fresh lemon with the delicate floral aroma of culinary lavender. Moist and fragrant, this elegant cake is perfect for spring brunches, afternoon tea, or any occasion where you want to impress guests with a refined yet comforting dessert.

Why You’ll Love This Recipe

• Elegant and aromatic flavor combination of lemon and lavender
• Moist texture thanks to yogurt and olive oil
• Visually beautiful and perfect for special occasions
• Easy to prepare and customize with simple variations
• Can be made ahead of time for convenience

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Granulated sugar
• Edible dried lavender
• All-purpose flour
• Baking powder
• Baking soda
• Sea salt
• Eggs
• Vanilla Greek yogurt
• Olive oil
• Lemon zest and juice
• Powdered sugar
• Lemon curd
• Heavy whipping cream
• Fresh mint (optional, for garnish)

Directions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a food processor, blend sugar and dried lavender until fine.
3. In a bowl, sift flour, baking powder, baking soda, and salt. Stir in lavender sugar.
4. In another bowl, whisk eggs, yogurt, olive oil, lemon zest, and juice.
5. Gradually combine wet and dry mixtures, stirring just until blended.
6. Pour the batter into the pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
8. Whip heavy cream to soft peaks, then fold in lemon curd.
9. Serve slices topped with lemon whipped cream and optional mint garnish.

Servings and Timing

• Servings: 8
• Preparation Time: 15 minutes
• Cooking Time: 45–50 minutes
• Total Time: Approximately 1 hour and 5 minutes

Variations

• Use two 6-inch pans for a layered version with lemon curd filling
• Drizzle lavender simple syrup over the cooled cake
• Add poppy seeds for extra texture
• Substitute all-purpose flour with a gluten-free flour blend

Storage/Reheating

• Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days
• To freeze, wrap tightly in plastic and foil; store for up to 2 months
• Bring to room temperature before serving; avoid microwaving for best texture

FAQs

What type of lavender is safe for baking?

Use culinary-grade dried lavender, which is safe for consumption and free from pesticides.

Can I use lemon extract instead of fresh lemon juice?

Yes, but fresh juice offers a more natural and vibrant flavor. Use extract sparingly.

How can I make the cake more moist?

Use yogurt and olive oil as specified, and avoid overbaking.

Is it necessary to use Greek yogurt?

No, you can substitute with regular yogurt or sour cream.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it in the fridge. Add toppings before serving.

How do I prevent the cake from sticking to the pan?

Grease the pan well and use parchment paper on the bottom.

Can I use a different type of oil?

Yes, any neutral oil like canola or vegetable oil can be used.

What can I use instead of lemon curd?

Try raspberry jam, apricot preserves, or a lemon glaze.

How do I make lavender simple syrup?

Boil equal parts sugar and water, add lavender, steep, then strain.

Can this recipe be made gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend.

Conclusion

This Lemon Lavender Cake is a truly delightful dessert that brings a sense of elegance and freshness to any table. Whether you’re celebrating a special occasion or simply enjoying a quiet afternoon, the blend of citrus and floral notes makes this cake a standout. Its ease of preparation, potential for creative variations, and beautiful presentation ensure it will quickly become a favorite in your baking repertoire.

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