Lemon Lavender Cake Recipe
If you’re searching for a show-stopping dessert that tastes like springtime and looks straight out of a cottage garden, the Lemon Lavender Cake is it. This delightful treat balances bright, zesty citrus with subtle floral notes, creating a cake that’s both refreshing and deeply comforting. With its soft, tender crumb, fragrant glaze, and charming sprinkle of lavender buds, this is the kind of cake that transforms everyday moments into celebrations. Best of all, it’s easier than you might think—let me show you how to bring the magic of Lemon Lavender Cake into your own kitchen!
Ingredients You’ll Need
Let’s break down what you’ll need for this unforgettable Lemon Lavender Cake! Each ingredient serves an important role, blending familiar flavors with a gentle twist. Don’t be intimidated by the list—each element is simple, but together, they create a dreamy cake that stands out in every way.
- All-purpose flour: Forms the backbone of the cake, giving it structure while keeping the crumb light.
- Baking powder & baking soda: These give the cake its gorgeous lift and soft, airy texture.
- Salt: Just a touch balances sweetness and lifts all the other flavors.
- Unsalted butter, softened: Offers rich flavor and a tender bite—let it come to room temperature for the best results.
- Granulated sugar: Sweetens the cake and helps achieve a fluffy, creamy batter.
- Large eggs: Bind everything together and add moisture and richness.
- Lemon zest: Packs in vibrant, fresh lemon aroma and flavor—be generous!
- Fresh lemon juice: The real citrus kick, adding brightness and tang to the cake and glaze.
- Pure vanilla extract: Rounds out the flavors with its cozy, familiar depth.
- Culinary lavender buds, finely ground: The floral star—mild, sweet, and totally captivating. Always use food-grade lavender!
- Whole milk, room temperature: Adds moisture and helps the batter come together seamlessly; room temperature is key for even baking.
- Sour cream, room temperature: Makes the crumb extra-tender and adds a subtle tang to contrast with the sweet icing.
- Powdered sugar (for glaze): Gives you that classic, silky-smooth finish on top.
- Additional lemon juice (for glaze): Heightens the citrusy zing and brings the glaze together.
- Lavender buds (optional, for garnish): A sprinkle on top is all it takes for major wow-factor and aroma.
How to Make Lemon Lavender Cake
Step 1: Prep Your Equipment and Ingredients
First things first, preheat your oven to 350°F (175°C) and generously grease and flour your chosen cake pan (a 9-inch round or two 8-inch rounds both work). Let your eggs, milk, butter, and sour cream come fully to room temperature—this ensures your Lemon Lavender Cake bakes up evenly and with the ideal texture. Measure out the lavender and give it a quick grind in a spice grinder or with a mortar and pestle.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures an even rise and prevents any pesky lumps in your final cake, while the whisking incorporates a bit of air for extra fluffiness.
Step 3: Cream Butter and Sugar
Grab a large mixing bowl and cream together the softened butter and granulated sugar until light and fluffy—about 3 minutes with an electric mixer does the trick. This is the moment when your kitchen will start to smell like something truly special is coming together!
Step 4: Incorporate Eggs and Flavorings
Add the eggs one at a time, beating well after each addition to keep your batter smooth and silky. Then, fold in the lemon zest, lemon juice, vanilla extract, and ground lavender. This blend is what makes Lemon Lavender Cake sing, giving every bite a unique balance of floral and citrus flavors.
Step 5: Alternate Dry Ingredients with Milk and Sour Cream
Set your mixer to low and add the dry mixture in thirds, alternating with the milk and sour cream. Start and finish with the dry ingredients, mixing gently so you don’t overwork the batter. This step is key for a cake that’s moist, fluffy, and never heavy.
Step 6: Bake to Golden Perfection
Pour that luscious batter into your prepared pan and smooth out the top. Slide it into the oven and bake for 35 to 40 minutes. When the top springs back to your touch and a toothpick comes out clean, it’s ready! Let your Lemon Lavender Cake cool in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling completely.
Step 7: Glaze and Garnish
As your cake cools, whisk together powdered sugar and fresh lemon juice until perfectly smooth. Once the cake is completely cool, drizzle the glaze generously over the top. For a storybook-worthy finish, sprinkle a few lavender buds over the glaze if you’d like—your Lemon Lavender Cake is officially bakery-beautiful!
How to Serve Lemon Lavender Cake
Garnishes
For maximum visual and aromatic appeal, a simple dusting of extra lemon zest and a sprinkle of culinary lavender buds is all you need. If you’re feeling fancy, edible flowers or a twist of candied lemon make lovely additions that emphasize the cake’s playful, floral character. The glaze sets into a glossy canvas for any garnish you choose!
Side Dishes
This elegant cake absolutely shines with a cup of Earl Grey or chamomile tea. For a more decadent spread, serve slices alongside fresh berries or lightly whipped cream—the tartness and creaminess both play beautifully with lemon and lavender notes. A scoop of vanilla ice cream conjures up a dream summer dessert plate.
Creative Ways to Present
Lemon Lavender Cake is perfect for both laid-back brunches and formal afternoon teas. Try baking the batter as cupcakes for showers or parties, or layer it with lemon curd and whipped cream for a trifle-style stunner. A dusting of powdered sugar or lavender-shaped stencils makes for a magical finishing touch—let your imagination guide you!
Make Ahead and Storage
Storing Leftovers
Store leftover Lemon Lavender Cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The flavors actually mingle and bloom the longer it rests, so don’t worry about losing any of that dreamy softness—if anything, your cake gets even tastier after day one!
Freezing
You can absolutely freeze Lemon Lavender Cake (before or after glazing) for up to a month. Wrap slices or whole layers tightly in plastic wrap, then foil, and freeze. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature. For best texture, glaze after thawing.
Reheating
No need for any elaborate reheating here—if stored in the fridge, just let your slice come to room temperature or microwave it for about 10 seconds to refresh its bakery softness. For leftover frozen slices, thaw completely and then briefly microwave if desired to restore its tender crumb and aromatic punch.
FAQs
Can I use dried lavender from my garden?
Only use lavender labeled as “culinary” to ensure it’s safe to eat and free from pesticides. While some garden lavenders are edible, others can taste soapy or unpleasant. Culinary lavender will give your Lemon Lavender Cake its signature flavor and aroma without bitterness.
Is it possible to make this cake dairy-free?
Absolutely! Substitute high-quality vegan butter for regular butter, plant-based milk for whole milk, and a non-dairy yogurt for sour cream. Just make sure all your ingredients are at room temperature for the best texture and rise.
Can I make this recipe as cupcakes?
You sure can! Portion the batter into lined cupcake tins and bake at 350°F (175°C) for about 18–22 minutes. This makes adorable, single-serve Lemon Lavender Cakes—perfect for sharing and gifting.
How do I avoid an overpowering lavender taste?
Stick to the exact amount in the recipe and always use culinary-grade lavender. If in doubt, start with a little less—you can always garnish with a touch more on top. Infusing the milk with lavender is another way to control and mellow the flavor.
What’s the best way to glaze the cake for a smooth finish?
Whisk the powdered sugar and lemon juice until lump-free and pourable, then pour the glaze over the fully cooled cake on a wire rack. Let any excess drip off for a clean, smooth coating, then add your garnishes right away for a picture-perfect Lemon Lavender Cake.
Final Thoughts
This Lemon Lavender Cake brings together citrus sparkle and gentle floral charm in every bite, making it a must-bake for both cozy afternoons and grand celebrations. I hope you’ll give it a try and share it with someone special—your kitchen will smell like absolute heaven, and your tastebuds will thank you!
Print
Lemon Lavender Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicate flavors of spring with this delightful Lemon Lavender Cake. A tender crumb infused with zesty lemon and fragrant lavender, topped with a sweet glaze, this cake is perfect for any special occasion or a lovely teatime treat.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon culinary lavender buds, finely ground
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon culinary lavender buds (optional, for garnish)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Incorporate eggs, lemon zest, lemon juice, vanilla, and lavender.
- Combine: Alternate adding dry ingredients with milk and sour cream until just mixed.
- Bake: Pour batter into pans and bake for 35–40 minutes.
- Cool and Glaze: Cool cakes, prepare glaze, and drizzle over the cake.
Notes
- Use culinary-grade lavender for safe consumption.
- Infuse milk with lavender for stronger flavor.
- Pair with Earl Grey tea for a delightful combination.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 33 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
