Print

Lemon Lavender Loaf Cake

Print Recipe

A tender and moist lemon loaf infused with subtle floral notes of lavender, topped with glazed lemon slices and a sprinkle of dried lavender flowers. Perfect for springtime tea or a bright afternoon treat.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, salt, and crushed lavender.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
  4. Mix in lemon zest, lemon juice, and vanilla.
  5. Add dry ingredients alternately with milk, mixing just until combined.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 45–50 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
  8. Mix powdered sugar and lemon juice to make the glaze. Drizzle over cooled cake.
  9. Garnish with candied lemon slices and dried lavender before serving.

Notes

  • Make sure to use culinary-grade lavender to avoid bitterness.
  • Do not overmix the batter to maintain a tender crumb.
  • The loaf keeps well for up to 3 days in an airtight container.

Nutrition

Keywords: lemon lavender cake, loaf cake, spring dessert, floral lemon cake, tea cake

Find it online: https://foodiecara.com/lemon-lavender-loaf-cake/