Lemon Lavender Cake (Printable)

Moist cake combining zesty lemon with subtle floral lavender notes, ideal for spring gatherings and tea time.

# 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 (optional)

# How To Make It:

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 essential 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. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
08 - Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
09 - For the glaze, whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled cake. Garnish with additional lavender if desired.

# Tips from dashanddishes:

01 -
  • The texture is incredibly moist, staying fresh for days
  • Lemon and lavender create a sophisticated flavor that surprises people
  • Its elegant enough for company but simple enough for a Tuesday
02 -
  • Overbaking makes lavender taste bitter so set your timer for 30 minutes and check frequently
  • Culinary lavender is smaller and less potent than ornamental varieties so measure carefully
  • The glaze must be added to a completely cool cake or it will soak in instead of sitting prettily on top
03 -
  • Chop the lavender finely with a knife rather than crushing it to avoid bitter oils
  • Room temperature ingredients prevent the batter from separating and ensure even baking

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