If you’re looking for a show-stopper that balances delicate floral notes and tangy citrus in each bite, the Lemon Lavender Cake is about to become your new favorite. This dreamy dessert brings together zippy lemon and soft, aromatic lavender, making it the ultimate treat for everything from garden parties to afternoon tea. There’s a gentle sweetness, an irresistible fragrance, and that signature, melt-in-your-mouth crumb that makes every slice unforgettable. Whether you’re an avid baker or just craving something a little special, this Lemon Lavender Cake is easy enough for any kitchen yet fancy enough to impress everyone at the table.
Ingredients You’ll Need
This Lemon Lavender Cake uses a simple, classic lineup of ingredients, each playing an important role in its flavor and texture. Be sure to use culinary lavender and fresh lemons to really bring the cake to life.
- All-purpose flour: This forms the structure of the cake, giving every slice its soft crumb and stability.
- Baking powder and baking soda: These are the lift-off agents, ensuring your cake comes out fluffy and light as air.
- Salt: Just a little balances the sweetness and enhances the floral and citrus flavors beautifully.
- Unsalted butter: Softened butter creates that rich, tender mouthfeel and adds delicious flavor.
- Granulated sugar: Sweetens the cake and helps with browning for a gorgeous golden crust.
- Eggs: They bind everything together and make the crumb moist and luxurious.
- Lemon zest: Fresh zest brings a burst of pure, zippy lemon aroma that takes this cake from good to legendary.
- Fresh lemon juice: For true, bright tang and to deepen the citrus flavor throughout the cake and glaze.
- Pure vanilla extract: Adds warmth and complexity that pairs beautifully with the floral lavender.
- Culinary lavender, finely crushed: The star of the show! Finely crushed culinary-grade lavender infuses every bite with elegant, not overpowering, floral notes.
- Buttermilk: This adds just the right amount of tanginess and keeps your crumb soft and tender.
- Powdered sugar: Essential for a silky-smooth, lightly sweet lemon glaze.
- Lemon juice (for glaze): Gives the glaze its signature zing and ties everything together.
- Dried culinary lavender (optional, for garnish): A sprinkle on top gives a visual cue for that special flavor inside and makes each slice picture-perfect.
How to Make Lemon Lavender Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F. While it’s warming, generously grease and flour your 9-inch round or Bundt cake pan. This ensures your Lemon Lavender Cake releases easily and comes out with smooth edges. Getting this right now sets you up for success later!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This quick step ensures everything’s evenly distributed, so your cake rises perfectly and has no uneven spots.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until it’s light, fluffy, and pale in color—about 3 minutes. This step is crucial for a tender crumb and helps dissolve the sugar, setting up a beautiful base for your Lemon Lavender Cake.
Step 4: Incorporate Eggs and Flavors
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then, stir in the lemon zest, lemon juice, vanilla extract, and crushed lavender. Your batter will already smell like a springtime garden!
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in three increments, alternating with the buttermilk, beginning and ending with the flour mixture. This careful process helps keep the batter moist and prevents overmixing for a tender Lemon Lavender Cake.
Step 6: Bake
Pour your finished batter into the prepared cake pan, leveling the surface with a spatula. Slide it into the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes before carefully transferring it to a wire rack to finish cooling completely.
Step 7: Prepare the Glaze
While the cake cools, whisk together powdered sugar and lemon juice until smooth. If you want an extra burst of color, add a couple drops of natural food coloring. Drizzle the glaze over your cooled Lemon Lavender Cake and sprinkle with extra lavender for flair.
How to Serve Lemon Lavender Cake
Garnishes
This cake looks stunning with just a drizzle of lemon glaze and a scatter of dried culinary lavender on top. Try garnishing with thin lemon slices or a dusting of powdered sugar if you want to add a bit of elegance. Fresh edible flowers—like violets or pansies—are also beautiful, especially for spring events.
Side Dishes
Pair your Lemon Lavender Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent treat. For drinks, a hot cup of Earl Grey tea or a refreshing lavender lemonade complements the flavors perfectly and elevates the whole experience.
Creative Ways to Present
For parties, try slicing the cake into individual servings and presenting each slice on floral-patterned plates for an Instagram-worthy effect. You could also bake the batter as cupcakes for a delightful twist, or build a layered cake with whipped cream frosting and fruit between each tier to really showcase the Lemon Lavender Cake as your centerpiece.
Make Ahead and Storage
Storing Leftovers
Your Lemon Lavender Cake will stay fresh, moist, and full of flavor for up to three days if stored in an airtight container at room temperature. If you live in a warm climate, consider refrigeration to keep the glaze from getting sticky—just let it come to room temp before serving for the best texture.
Freezing
To freeze, wrap slices or the whole (unglazed) cake tightly in plastic wrap, then in foil. Store in the freezer for up to two months. When ready to serve, thaw overnight in the fridge and drizzle with fresh glaze and garnish before presenting.
Reheating
If you’d like to gently warm your Lemon Lavender Cake, place individual slices in the microwave for five to ten seconds, just enough to soften them slightly without melting the glaze. This is especially lovely during cooler months alongside a cozy drink.
FAQs
Can I use regular lavender instead of culinary lavender?
Only use culinary-grade lavender for baking. Other types may not be safe to eat and can taste bitter or soapy. Culinary lavender is specifically grown for recipes and delivers a gentle, floral aroma that pairs beautifully with lemon.
Can I make this cake gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour mix for the all-purpose flour. Double-check that your baking powder and baking soda are gluten-free as well, and your Lemon Lavender Cake will still be delicious and fluffy.
What’s the best way to crush lavender for the cake?
A mortar and pestle works perfectly for finely crushing dried culinary lavender, or you can pulse it in a clean spice grinder. This helps the floral flavor disperse through the batter without big, overpowering pieces.
Is the lavender flavor very strong in this cake?
Not at all! The key is using just the right amount. When finely crushed and blended with zesty lemon, the lavender in Lemon Lavender Cake is subtle and elegant, not soapy or herbaceous. It comes across as a sophisticated hint of spring.
Can I make Lemon Lavender Cake ahead of time?
Yes! You can bake the cake a day in advance. Store it (unglazed) wrapped tight at room temperature, and glaze the cake right before serving for maximum freshness and visual appeal.
Final Thoughts
Baking this Lemon Lavender Cake instantly fills the kitchen with the scent of spring, and every bite is a gentle reminder of just how delightful homemade treats can be. Don’t be surprised when everyone comes back for seconds! If you haven’t tried baking with lavender before, now’s the time to experience just how magical this Lemon Lavender Cake can be. Enjoy, and 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
Indulge in the delicate flavors of spring with this delightful Lemon Lavender Cake. The light and fluffy cake infused with fresh lemon zest and a hint of culinary lavender is topped with a tangy lemon glaze, making it the perfect treat for any occasion.
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 the oven: Preheat the oven to 350°F. Grease and flour a 9-inch round or Bundt cake pan.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, lemon zest, lemon juice, vanilla, and crushed lavender.
- Combine wet and dry: Add dry ingredients to wet in three parts, alternating with buttermilk. Mix until just combined.
- Bake: Pour batter into pan and bake for 40–45 minutes. Cool in pan before transferring to a wire rack.
- Make glaze: Whisk powdered sugar and lemon juice for the glaze. Drizzle over the cooled cake and add lavender garnish.
Notes
- Use only culinary-grade lavender for baking.
- Crush lavender finely for optimal flavor distribution.
- Enhance glaze with natural food coloring for vibrancy.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
