A tender and fragrant loaf cake infused with the bright zest of lemon and delicate floral notes of dried lavender. Topped with a sweet lemon glaze and optional candied lemon slices, this cake is as visually stunning as it is delicious. It’s the perfect choice for afternoon tea, spring brunches, or a light dessert with a twist.

Why You’ll Love This Recipe

This lemon lavender loaf cake combines the brightness of citrus with the subtle elegance of lavender, creating a unique flavor profile that feels both refreshing and indulgent. The soft, moist crumb and light glaze make it a sophisticated yet approachable treat. Whether you’re a fan of floral desserts or looking to impress guests with a beautiful homemade loaf, this recipe is sure to delight.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the loaf:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried culinary lavender, finely crushed
• 1/2 teaspoon vanilla extract

For the glaze & topping:

• 1/2 cup powdered sugar
• 1–2 tablespoons lemon juice
• Candied lemon slices (optional)
• Dried lavender buds for garnish

Directions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and crushed lavender.
3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the lemon zest, lemon juice, and vanilla extract.
6. Add the dry ingredients to the wet mixture in batches, alternating with milk. Mix gently until just combined—do not overmix.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the loaf in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
10. Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Adjust thickness as desired.
11. Once the cake is fully cooled, drizzle with the glaze and garnish with candied lemon slices and dried lavender buds if using.

Servings and timing

This recipe yields 8–10 slices.
Preparation time: 15 minutes
Baking time: 45–50 minutes
Total time: 1 hour to 1 hour 5 minutes

Variations

• Lavender intensity: For a stronger floral flavor, steep the lavender in the milk for 15 minutes before straining and adding to the batter.
• Citrus twist: Substitute or combine orange zest and juice with lemon for a citrus blend.
• Gluten-free: Use a 1:1 gluten-free flour blend designed for baking.
• Dairy-free: Replace butter with plant-based butter and use almond or oat milk.
• Mini loaves: Bake in mini loaf pans for individual servings; adjust baking time to 25–30 minutes.

Storage/Reheating

Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 2 months. To serve, allow it to come to room temperature or warm slices briefly in the microwave or toaster oven.

FAQs

What kind of lavender should I use for baking?

Always use culinary-grade dried lavender, which is safe for consumption and less bitter than ornamental varieties.

Can I make this loaf cake gluten-free?

Yes, use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

How do I prevent the loaf from being too dry?

Ensure accurate measurements, especially for flour, and avoid overbaking. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor, but bottled juice can be used in a pinch.

Can I omit the lavender if I don’t like floral flavors?

Absolutely. You can leave out the lavender for a classic lemon loaf.

What can I use instead of candied lemon slices?

Fresh lemon slices, edible flowers, or even thin strips of lemon zest make beautiful alternatives for garnish.

Is the glaze necessary?

The glaze adds sweetness and moisture, but the loaf is flavorful enough to enjoy without it.

Can I use honey instead of sugar?

Honey will change the texture and moisture of the loaf. It’s not a direct substitute, but you can experiment with reduced liquid elsewhere in the recipe.

What’s the best way to crush dried lavender?

Use a mortar and pestle or gently crush the buds with the back of a spoon to release their oils without turning them into powder.

Can I make this loaf ahead for an event?

Yes, bake the loaf a day in advance and glaze it the day of your event for maximum freshness and presentation.

Conclusion

This Lemon Lavender Loaf Cake is a beautiful balance of citrus brightness and floral elegance. With a soft crumb and delicate glaze, it’s a wonderful choice for spring gatherings, afternoon tea, or any time you crave something light and refined. Easy to prepare and delightful to serve, it’s a loaf that elevates everyday baking into something memorable.

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