If you love the bright, zesty flavor of lemon paired with the delicate floral notes of lavender, you are absolutely going to adore this Lemon Lavender Cake Recipe. It’s a vibrant, wonderfully moist cake that balances sweet citrus and fragrant lavender in every bite. Whether you’re baking for a special occasion or just because you crave something unique and refreshing, this recipe offers a perfect harmony of flavors that feels both elegant and comforting. From the soft crumb to the glossy lemon glaze sprinkled with a hint of lavender, every element is designed to delight your senses and maybe even become your new favorite dessert to share with friends and family.
Ingredients You’ll Need
Gathering your ingredients is the first joyful step, and the beauty here is in their simplicity and quality. Each component plays a crucial role, from the tender softness the buttermilk imparts to the uplifting essence from fresh lemon and culinary lavender.
- All-purpose flour (2 1/2 cups): The foundation of your cake’s structure—be sure to measure accurately for the perfect crumb.
- Baking powder (2 teaspoons): Helps your cake rise beautifully and stay light.
- Baking soda (1/2 teaspoon): Works with the buttermilk to achieve tenderness.
- Salt (1/2 teaspoon): Enhances the sweetness and balances flavors.
- Unsalted butter, softened (1 cup): Adds richness and helps create that dreamy texture.
- Granulated sugar (1 3/4 cups): Sweetness that caramelizes slightly in the oven for depth.
- Large eggs (4): Bind everything together and add moisture.
- Lemon zest (1 tablespoon): Bursting citrus oils bring zesty brightness.
- Fresh lemon juice (1/4 cup): Adds tart contrast and freshness.
- Pure vanilla extract (1 teaspoon): Grounds all flavors with a warm, mellow note.
- Culinary lavender, finely crushed (1 teaspoon): The star floral flavor that lends elegance—make sure to use culinary grade for best results.
- Buttermilk (1 cup): Keeps the cake tender and moist, plus reacts with baking soda for lift.
- Powdered sugar (1 cup): For the luscious lemon glaze topping.
- Additional lemon juice (1–2 tablespoons): To create a smooth, tart glaze consistency.
- Dried culinary lavender (1/2 teaspoon, optional): Sprinkle for a beautiful, aromatic garnish.
How to Make Lemon Lavender Cake Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and greasing plus flouring a 9-inch round or Bundt pan; this ensures your cake comes out cleanly every time. Then, whisk together the flour, baking powder, baking soda, and salt in a medium bowl—this dry mixture gives the cake its structure and helps in even rising.
Step 2: Cream Butter and Sugar
In a large bowl, cream your softened butter and granulated sugar until the mixture turns light and fluffy, approximately three minutes. This step is where the magic begins: incorporating air creates a tender crumb, one of the hallmarks of this Lemon Lavender Cake Recipe. It’s worth taking your time here.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time; this helps maintain the smooth texture. Then stir in the lemon zest, fresh lemon juice, vanilla extract, and finely crushed lavender. Each ingredient is like a note in a beautiful song, perfectly blending to give you that uplifting floral and citrus aroma that will fill your kitchen.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients in three parts to the wet mixture, alternating with the buttermilk. Always start and end with the flour mixture, and mix just until combined—overmixing can make your cake tough, so take care here to keep it tender and moist.
Step 5: Bake and Cool
Pour the batter into your prepared pan and smooth the top evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Resist the temptation to open the oven door too often while baking—it helps your cake rise perfectly. Once baked, let it cool for 10 to 15 minutes in the pan before turning it out onto a wire rack to cool completely.
Step 6: Make and Apply the Lemon Glaze
Whisk together the powdered sugar and lemon juice until smooth for the glaze. Drizzle generously over the cooled cake, and if you’re feeling fancy, sprinkle a little dried culinary lavender on top as a fragrant garnish. This final touch adds a subtle crunch and beautiful color contrast.
How to Serve Lemon Lavender Cake Recipe
Garnishes
Elegant garnishes truly elevate this cake—try delicate lavender sprigs or thin lemon slices arranged artfully on top. A dusting of powdered sugar or edible flowers also works wonders to create a stunning, Instagram-worthy dessert centerpiece.
Side Dishes
Pair your Lemon Lavender Cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tartness with creamy richness. Fresh berries or a light fruit compote complement the floral and citrus flavors, adding extra freshness and color to your plate.
Creative Ways to Present
If you’re serving at a tea party or special gathering, slice the cake into petite wedges and plate them with lavender sprigs on a rustic wooden board. You can also layer thin slices between delicate sandwich cookies or serve small cubes atop yogurt or panna cotta for a multi-dimensional flavor experience.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Lavender Cake Recipe fresh by storing leftovers in an airtight container at room temperature for up to three days. This keeps the cake moist and prevents it from drying out while preserving the bright flavors.
Freezing
You can freeze the cake either before or after glazing. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will stay delicious for up to two months. When ready to eat, thaw overnight in the refrigerator for best texture.
Reheating
Warm individual slices gently in the microwave for about 10 seconds to bring back that just-baked softness before serving. Avoid overheating, as this can dry the cake or melt the glaze.
FAQs
Can I use dried lavender instead of fresh?
Yes, but make sure it is culinary-grade dried lavender. Crushing it finely helps prevent any overpowering flavors and keeps the taste balanced in the cake.
What is the best way to measure flour for this recipe?
Use the spoon-and-level method to avoid packing the flour into the cup. Lightly spoon flour into your measuring cup and level it off with a knife for accuracy.
Can I make this cake dairy-free?
Absolutely! Substitute the butter with a plant-based alternative and the buttermilk with a mixture of almond milk and lemon juice to mimic the tangy effect.
How long will this cake keep fresh?
At room temperature, covered, it stays fresh for about 3 days. Stored in the fridge, it can last up to a week, but be sure to bring it back to room temp before serving for the best flavor.
Is this cake good for occasions?
Definitely! Its beautiful flavor profile and elegant presentation make it perfect for bridal showers, tea parties, or spring celebrations.
Final Thoughts
This Lemon Lavender Cake Recipe is truly a gem to have in your baking repertoire. It’s fresh, fragrant, and wonderfully moist, delivering a unique flavor combo that’s both classic and pleasantly surprising. I encourage you to try it out soon; it’s an absolute delight whether shared with loved ones or enjoyed as a peaceful solo treat with a cup of tea. Happy baking!
Print
Lemon Lavender Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Lemon Lavender Cake combining the refreshing zest of lemon with the subtle floral notes of culinary lavender. Perfectly moist and tender, this cake is complemented by a tangy lemon glaze, making it an ideal dessert for spring gatherings or tea parties.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon culinary lavender, finely crushed
- 1 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
- 1/2 teaspoon dried culinary lavender (optional, for garnish)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or Bundt cake pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to keep the dry ingredients well combined.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, cream the softened unsalted butter and granulated sugar together until light and fluffy, approximately 3 minutes. This step is crucial for a light texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the lemon zest, fresh lemon juice, pure vanilla extract, and finely crushed culinary lavender until well combined to infuse the batter with bright and floral flavors.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Stir just until combined each time to avoid overmixing, which can make the cake dense.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully baked but still moist.
- Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes. Then carefully turn it out onto a wire rack to cool completely. Cooling thoroughly before glazing is essential for the glaze to set properly.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Adjust the lemon juice quantity to reach your desired consistency.
- Glaze and Garnish: Drizzle the lemon glaze over the cooled cake and sprinkle with additional dried culinary lavender if desired for a beautiful and flavorful finish.
Notes
- Use only culinary-grade lavender when baking to ensure the flavor is safe and pleasant.
- Finely crushing the lavender helps distribute its flavor evenly without overpowering the cake.
- For a more vibrant lemon glaze, add a few drops of natural yellow food coloring.
- Make sure the cake is completely cooled before applying the glaze to avoid melting.
- This cake pairs wonderfully with a cup of tea for a lovely afternoon treat.
