If you love desserts that feel like a sunny spring day wrapped up in a bite, you are going to adore this Lemon Lavender Cake Recipe. It blends the bright, zesty punch of fresh lemon with the delicate, fragrant notes of culinary lavender to create a cake that is both refreshing and soothing. Every slice offers a perfect balance of citrus tang and floral elegance, making it an ideal centerpiece for afternoon tea, celebrations, or simply whenever you want to brighten your day with a touch of homemade magic.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the key to making this Lemon Lavender Cake Recipe truly shine. Each component plays a special role in bringing out vibrant flavors, ensuring a moist texture, and achieving that lovely, inviting color that makes this cake so irresistible.
- All-purpose flour: The sturdy base that gives structure to the cake without weighing it down.
- Baking powder and baking soda: Leavening agents that make this cake light and fluffy with just the right rise.
- Salt: A pinch to enhance all the other flavors.
- Unsalted butter: Adds rich, creamy moisture and helps achieve a tender crumb.
- Granulated sugar: Sweetens the cake perfectly while aiding in browning and texture.
- Large eggs: Provide structure and help bind everything together.
- Lemon zest and fresh lemon juice: Deliver that unmistakable fresh citrus brightness that wakes up your palate.
- Pure vanilla extract: Adds a warm, comforting depth to the flavor profile.
- Finely crushed culinary lavender: The star floral ingredient, giving this cake its characteristic fragrant note.
- Buttermilk: Keeps the cake moist and tender while contributing a subtle tanginess that complements the lemon perfectly.
- Powdered sugar and lemon juice (for the glaze): Combine to create a glossy, tangy topping that finishes the cake with a delicious zing.
- Dried culinary lavender (optional garnish): Adds a pretty and aromatic flourish when sprinkled on top.
How to Make Lemon Lavender Cake Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F to create the perfect baking environment. Grease and flour a 9-inch round or Bundt pan so your cake releases easily once baked. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt—this ensures your leavening agents and seasoning are evenly distributed for a uniform rise.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step might take about 3 minutes, but the effort is worth it because incorporating air here results in a wonderfully airy cake texture.
Step 3: Incorporate Eggs and Flavorings
Beat in the eggs one at a time, mixing thoroughly after each addition so the batter stays smooth and cohesive. Then add the fresh lemon zest, lemon juice, pure vanilla extract, and the finely crushed culinary lavender. Mixing these in now allows the citrus and floral notes to infuse deeply into the batter.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients in three parts, alternating with buttermilk—start and end with the flour mixture. Mixing gently and only until just combined prevents the cake from becoming tough, keeping it beautifully tender.
Step 5: Bake and Cool
Pour your batter into the prepared pan and smooth the top so it bakes evenly. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Once done, let it cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely, which will keep the cake from becoming soggy.
Step 6: Prepare and Apply the Glaze
Whisk powdered sugar and lemon juice together until smooth to create that irresistible glaze. Drizzle it generously over the cooled cake, letting it drizzle down the sides for a beautiful and tangy finish. If you love a little extra flair, sprinkle some dried culinary lavender on top for a fragrant garnish.
How to Serve Lemon Lavender Cake Recipe
Garnishes
Enhance your Lemon Lavender Cake Recipe’s presentation with a few thoughtfully chosen garnishes. Fresh lavender sprigs or lemon slices create an elegant, natural look and complement the flavors beautifully. A dusting of powdered sugar can add a gentle snowy effect that’s perfect for special occasions.
Side Dishes
This cake pairs wonderfully with light accompaniments. A scoop of vanilla ice cream or a dollop of softly whipped cream balances the citrus and floral flavors with creamy sweetness. Fresh berries, especially blueberries or raspberries, add a tart contrast and a pop of color that’s as pleasing to the eye as to the palate.
Creative Ways to Present
Serve slices of this Lemon Lavender Cake with a pot of fragrant herbal tea for a picture-perfect tea party. For a brunch twist, try layering cooled cake crumbs with lemon curd and whipped cream to make an easy trifle. Alternatively, transform it into charming mini cakes by baking the batter in muffin tins and glazing them individually.
Make Ahead and Storage
Storing Leftovers
Your Lemon Lavender Cake Recipe tastes just as wonderful the next day. Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to keep it fresh and moist.
Freezing
This cake freezes beautifully, making it a great make-ahead treat. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight for best results.
Reheating
If you prefer your cake slightly warm, gently reheat individual slices in the microwave for about 15 seconds or wrap slices in foil and pop them in a 300°F oven for 10–15 minutes. This brings back the freshness without drying out the delicate crumb.
FAQs
Can I use regular lavender instead of culinary lavender for the cake?
It’s best to use culinary-grade lavender because it is specifically grown and processed for cooking, ensuring the flavor is safe and not too overpowering. Regular lavender might have pesticides or be too bitter for baking.
Can I substitute buttermilk with something else?
If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle before using it in the recipe.
Is it necessary to use fresh lemon juice and zest?
Fresh lemon juice and zest provide the brightest citrus flavor and natural oils that truly elevate the cake’s taste. Bottled lemon juice won’t give the same fresh, vibrant punch, and zest is best when freshly grated.
How do I know when the cake is done baking?
A toothpick inserted in the center should come out clean or with just a few moist crumbs clinging to it. If it comes out with wet batter, the cake needs more time in the oven.
Can I make this cake gluten-free?
You can experiment with gluten-free flour blends, but results may vary. Make sure the blend contains xanthan gum for structure, and keep in mind that texture might be a little different from the original recipe.
Final Thoughts
This Lemon Lavender Cake Recipe is a delightful way to bring a little sunshine and floral charm into your life, no matter the occasion. Its fresh, radiant flavors and tender crumb make it an instant favorite that you’ll want to bake again and again. I encourage you to grab your ingredients and try it out—you’ll love sharing this slice of happiness with anyone lucky enough to have a taste!
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
This Lemon Lavender Cake is a beautifully fragrant and moist dessert perfect for spring gatherings or elegant tea parties. Featuring bright lemon zest and juice paired with delicate culinary-grade lavender, the cake delivers a subtle floral flavor balanced with a sweet lemon glaze, making it a refreshing and delightful treat.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or Bundt cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together for about 3 minutes until the mixture is light and fluffy, ensuring a tender cake texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then incorporate the lemon zest, fresh lemon juice, pure vanilla extract, and finely crushed culinary lavender. Mix until well combined to infuse the cake with citrus and floral notes.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the wet ingredients in three parts, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely.
- Prepare the Glaze: Whisk together powdered sugar and lemon juice until smooth. Adjust the lemon juice to achieve your desired glaze consistency.
- Glaze and Garnish: Drizzle the glaze evenly over the cooled cake and sprinkle with additional dried culinary lavender if desired for an elegant finishing touch.
Notes
- Use only culinary-grade lavender for baking, as it is safe and flavorful without bitterness.
- Finely crushing the lavender helps distribute its flavor evenly throughout the cake without overpowering it.
- For a more vibrant glaze color, you can add a few drops of natural food coloring.
- If buttermilk is not available, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar as a homemade buttermilk alternative.
