Description
A delightful cake combining bright lemon flavors with subtle lavender notes, perfect for summer gatherings and cozy afternoons.
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (312g) all-purpose flour (can swap ½ cup with almond flour)
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp dried culinary lavender buds
- Zest of 2 large lemons
- ¼ cup (60ml) fresh lemon juice
- 1 tsp pure vanilla extract
- ½ cup (120ml) whole milk, room temperature (or dairy-free milk)
- 1 cup (120g) powdered sugar, sifted (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
- 1 tsp dried lavender, finely crushed (optional for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan.
- Combine the dried culinary lavender buds with the lemon zest in a small bowl and rub gently.
- Beat 1 cup softened butter with 1 ½ cups granulated sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Whisk together the flour, baking powder, and salt in a separate bowl. Stir in the lavender and lemon zest mixture.
- Alternately add the dry ingredients and ½ cup milk to the butter mixture, beginning and ending with the dry ingredients.
- Stir in the lemon juice and vanilla extract by hand.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes, checking at 50 minutes.
- Let the cake cool in the pan before transferring to a wire rack.
- Make the glaze by whisking together powdered sugar, lemon juice, and crushed lavender.
- Drizzle the glaze over the cooled cake and let it set.
Notes
Ensure butter and eggs are at room temperature for a smooth batter. Adjust the lavender amount based on taste preferences.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg