Description
Delicate and refreshing, this Lemon Lavender Cake is a floral-infused dessert that’s perfect for spring gatherings, tea parties, or whenever you crave something a little special. The citrus zing of lemon pairs beautifully with subtle lavender notes for a cake that’s both unique and comforting.
Ingredients
Units
Scale
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk (or plant-based milk)
- 1 teaspoon dried culinary lavender, finely ground
- For the glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
- Optional: a pinch of dried lavender or lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan
- In a bowl, whisk together flour, baking powder, salt, and ground lavender
- In a separate bowl, cream butter and sugar until fluffy
- Add eggs one at a time, then mix in lemon juice and zest
- Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour
- Pour batter into prepared pan and smooth the top
- Bake for 30–35 minutes, or until a toothpick comes out clean
- Cool in pan for 10 minutes, then turn out onto a rack to cool completely
- Mix powdered sugar with lemon juice for a thick glaze and drizzle over cooled cake
- Garnish with lemon zest or lavender if desired
Notes
- Use only culinary-grade lavender to avoid bitterness
- This cake pairs wonderfully with a cup of Earl Grey tea
- For extra lemon flavor, add lemon extract or a bit more zest
Nutrition
- Calories: 240
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg
