Description
Moist Lemon Lavender Cake with Glaze. This cake is soft, buttery, and infused with delicate floral notes. A drizzle of lavender glaze adds a beautiful spring touch.
Ingredients
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons dried culinary lavender buds
- 3/4 cup unsalted butter, softened
- 3 large eggs, room temperature
- 3 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk, room temperature
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons whole milk (for glaze)
- 1/2 teaspoon lavender extract
- Optional: 2 drops natural purple food coloring
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and lightly grease it.
- Combine flour, baking powder, and salt in a small bowl. Set this mixture aside.
- In a large bowl, combine sugar, lemon zest, and lavender buds. Rub these ingredients together with your fingertips until they become fragrant.
- Add the butter. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time. Mix well after adding each egg. Add the lemon juice and mix until the batter is smooth.
- On low speed, alternate adding half the dry mixture and half the milk. Repeat this process until the ingredients are just combined. Do not overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top surface.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes. Then, lift it out and transfer it to a rack to cool completely.
- For the glaze, whisk the sifted powdered sugar, milk, and lavender extract until smooth. Add a few extra drops of milk if you need to adjust the consistency.
- Drizzle the lavender glaze over the cooled cake. Allow the glaze to set for 20 minutes before you slice the cake.
Notes
- Store the covered cake at room temperature for up to 3 days or refrigerate it for up to 1 week.
- This cake freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American