Description
A fragrant and delightful Lemon Lavender Cake featuring a tender crumb infused with fresh lemon zest and culinary lavender, topped with a smooth lavender-infused glaze tinted with a subtle purple hue. Perfect for tea time or a special occasion, this loaf cake combines floral and citrus flavors in a moist, buttery treat.
Ingredients
Cake
- 1 cup / 200 g / 7 oz granulated sugar
- 2 tbsp lemon zest
- 3 tbsp culinary lavender
- 3/4 cup / 170 g / 6 oz salted butter, room temperature
- 3 large eggs, room temperature
- 3 tbsp lemon juice
- 2 cups / 240 g / 9.5 oz all-purpose flour
- 1 tsp baking powder
- 1/2 cup / 120 ml / 4 fl oz whole milk, room temperature
Glaze
- 1 1/2 cups / 180 g powdered (confectioners’/icing) sugar, sifted
- 3 to 4 tbsp whole milk
- 1/2 tsp lavender extract
- 2 to 3 drops purple food coloring
Instructions
- Prep work: Preheat your oven to 350°F / 180°C / gas mark 4. Grease the bottom and sides of a 9×5-inch / 23 x 12 cm loaf pan and line it with parchment paper, allowing the paper to hang over the sides for easy cake removal.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder; set aside for later use.
- Make lemon lavender sugar: In a large mixing bowl, combine the granulated sugar, culinary lavender, and lemon zest. Rub the lemon zest and lavender into the sugar to release their oils and infuse the sugar with vibrant flavor.
- Cream butter and sugar: Add the softened salted butter to the infused sugar. Using an electric mixer, cream the mixture until it is light and fluffy, about 2 to 3 minutes.
- Incorporate eggs and lemon juice: On medium mixer speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl sides with a rubber spatula as needed. Mix in the fresh lemon juice.
- Create batter: Add half of the flour mixture to the batter and mix to combine. Then add the whole milk and mix again. Finally, add the remaining flour mixture and mix just until combined with no visible streaks of flour.
- Fill loaf pan: Pour the batter into your prepared loaf pan and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 50 to 60 minutes. The cake is done when the top turns golden brown and a skewer inserted in the center comes out clean or with a few moist crumbs but no raw batter.
- Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then use the parchment paper sling to lift the cake out onto a wire rack and cool completely. Once cold, carefully peel away the parchment paper.
- Mix glaze: In a medium bowl, whisk together the sifted powdered sugar, milk, and lavender extract until smooth. Add 2 to 3 drops of purple food coloring to gently tint the glaze. Adjust consistency by adding more powdered sugar if too thin or more milk if too thick.
- Garnish: Drizzle the lavender glaze evenly over the cooled cake loaf. Allow the glaze to set for a few minutes before slicing and serving your fragrant lemon lavender cake.
Notes
- Use culinary lavender specifically intended for cooking to avoid bitterness.
- Ensure all ingredients are at room temperature to help with batter emulsification.
- Adjust the glaze thickness according to your preference for a drip or thicker icing effect.
- The parchment paper sling is essential for easy removal and clean edges.
- You can store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
