This fragrant and tangy lemon lavender cake is the ultimate addition to your afternoon tea or backyard brunch.
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What Is a Lemon Lavender Cake?
A lemon lavender cake is a baked dessert flavored with fresh lemon juice and dried lavender for a tangy and floral combination. This elegant cake, which gets topped with a simple lemon glaze, is the perfect addition to any breakfast, brunch, or dessert spread.
4 Tips for Making a Lemon Lavender Cake
Follow these tips to make the most of your lemon lavender cake:
- 1. Use cake flour. Although all-purpose flour will work in a pinch, use cake flour for the airiest, lightest crumb. When measuring flour, always spoon it into the measuring cup and level off the top, rather than scooping the measuring cup into the flour. This spooning technique will ensure the most accurate measurement possible.
- 2. Adapt the fillings. Adjust this simple recipe to suit your taste preferences. Incorporate some of your favorite spices (like cinnamon) into the batter for different flavor combinations. Stir in poppy seeds, blueberries, or chopped nuts for textural variation.
- 3. Experiment with toppings. Top this cake with various garnishes and sauces to alter the flavor profile. Line the top of it with fresh fruit like tart berries or a swirl of preserves. Cover the cake with a layer of cream cheese frosting or lemon buttercream frosting for some added tanginess. Serve the cake with a scoop of homemade vanilla ice cream, whipped cream, or crème fraîche for a cool, creamy finish.
- 4. Store properly. Store your lemon lavender cake in a covered container at room temperature for up to 5 days. Wrapped in plastic wrap and sealed in a freezer bag, slices of lemon lavender cake will keep well in the freezer for up to three months. To serve, defrost the cake overnight in the refrigerator and bring it to room temperature just before serving.
Homemade Lemon Lavender Cake Recipe
makes
1 cakeprep time
30 mintotal time
1 hr 10 mincook time
40 minIngredients
For the cake:
For the glaze:
Note: The total time does not include 1 hour and 15 minutes of inactive time.
Make the cake:
- 1
Preheat the oven to 350 degrees Fahrenheit and thoroughly grease a bundt cake pan or half-sheet cake pan with nonstick spray.
- 2
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed until they form a light and fluffy mixture, about 3 minutes. (Alternatively, add the ingredients to a large bowl and use a hand mixer to combine.)
- 3
With the mixer running, add 1 egg at a time to the creamed butter and sugar, mix until incorporated, then add the next egg. Scrape down the sides of the bowl as needed.
- 4
Add the lemon juice and vanilla extract to the mixer and mix until combined.
- 5
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- 6
With the mixer running on low speed, add a ⅓ of the flour mixture and a ⅓ of the buttermilk to the batter. Mix until incorporated. Repeat this process twice more with the remaining dry ingredients and buttermilk, mixing until the batter has just come together.
- 7
Fold in the dried lavender flowers and lemon zest until incorporated.
- 8
Pour the cake batter into the prepared pan.
- 9
Transfer the cake pan to the oven and bake until a toothpick inserted into the center comes out clean, about 40–45 minutes.
- 10
Remove the cake from the oven and transfer it to a wire rack to cool in the pan for 15 minutes.
- 11
Flip the cake pan over on top of the wire rack and carefully remove the cake.
- 12
Let the cake cool to room temperature for 1 hour.
Make the glaze and assemble:
- 1
In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and milk until smooth.
- 2
Drizzle the glaze over the cake and garnish with dried lavender flowers.
- 3
Slice and serve immediately, or store covered on the countertop.
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