Lemon Lavender Cake

The scent of lavender always transports me back to my grandmothers garden where purple bushes spilled over the stone path. I remember crushing dried buds between my fingers as a child and wondering why anyone would bake flowers into a cake. Now whenever I pull this lemon lavender creation from the oven that same sweet herbaceous perfume fills the whole house and suddenly makes sense of everything.

My friend Sarah swore she hated floral desserts until I served this at her birthday last spring. She took one skeptical bite then went completely silent for a full minute before reaching for a second slice. Now she texts me every time she sees lavender at the market asking if I am ready to bake another.

Ingredients

• All-purpose flour (2 cups): The structure of your cake so measure properly either by weighing or fluffing and spooning
• Baking powder and baking soda: These work together to give the cake its tender lift
• Salt (¼ tsp): Just enough to make all the flavors pop without tasting salty
• Granulated sugar (1 cup): Rubbing this with lavender and lemon zest is the secret step that infuses the entire cake
• Culinary dried lavender buds (2 tbsp): Please use culinary grade not the stuff from your bath products
• Lemon zest (2 lemons): The essential oils in the zest carry more fragrance than juice alone
• Unsalted butter (¾ cup): Softened properly so it creams beautifully with that lavender sugar
• Large eggs (3): Room temperature eggs blend more smoothly into the batter
• Whole milk (⅔ cup): Adds richness and helps create a tender crumb
• Lemon juice (¼ cup): Freshly squeezed please no bottled stuff here
• Vanilla extract (1 tsp): The quiet background note that rounds everything out

Instructions

Prep your kitchen:

Set oven to 350°F (175°C) and butter and flour a 9-inch round pan like your life depends on it

Infuse the sugar:

Massage the sugar lavender buds and lemon zest together until fragrant and the sugar turns slightly purple

Whisk the dry team:

Combine flour baking powder baking soda and salt in a medium bowl

Cream the butter and sugar:

Beat butter with that lavender infused sugar until pale and fluffy then beat in eggs one at a time

Build the batter:

Fold in flour mixture in three additions alternating with milk and lemon juice mixing just until combined

Bake:

Pour batter into the prepared pan smooth the top and bake for 30 to 35 minutes until a toothpick comes out clean

Make the syrup while it bakes:

Simmer water sugar lemon juice and lavender then let it steep for 5 minutes before straining

Brush with syrup:

Let cake cool in the pan for 10 minutes then brush generously with the warm syrup

Glaze and serve:

Whisk powdered sugar lemon juice and milk until smooth then drizzle over the completely cooled cake

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This cake has become my go to when I need to bring something that feels special but does not require me to stress in the kitchen. Last summer my neighbor left a note on my doorstep after I dropped off a slice simply saying thank you for making Tuesday feel like Sunday.

Getting That Perfect Texture

The cake should feel springy to the touch and slightly golden on top. Underbaking leaves it gummy in the center while overbaking dries out all those tender lavender scented crumbs you worked so hard to create.

Making It Your Own

Sometimes I swap in Greek yogurt for half the butter when I want something lighter. The slight tang works beautifully with the lemon though the texture becomes a bit more dense in a cozy comforting way.

Serving Suggestions

This cake was practically born to be served with a hot cup of Earl Grey tea. The bergamot notes in the tea play so nicely with both the lemon and the lavender. I have also learned that a chilled glass of sparkling Moscato makes for a rather delightful afternoon.

• Sprinkle a few extra lavender buds on top of the glaze before it sets for a restaurant worthy finish
• If making ahead glaze the same day you plan to serve because the moisture from the frosting will soften over time
• This recipe doubles beautifully if you need two layers or want to freeze one for later

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Every time I bake this I am reminded that some of the best recipes come from the simplest combinations done with care. Hope this brings a little garden scented joy to your kitchen.

Recipe Q&A

→ What does lemon lavender cake taste like?

The cake offers bright citrus notes from fresh lemon zest and juice, complemented by delicate floral undertones from culinary lavender. The flavor is reminiscent of sophisticated French patisserie, balancing sweet and tangy with aromatic herbs.

→ Can I use fresh lavender instead of dried?

Fresh lavender can be used, but dried culinary lavender buds provide more consistent flavor. If using fresh, increase the amount slightly as the flavor is less concentrated. Always ensure lavender is food-grade and free from pesticides.

→ How should I store this cake?

Keep the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

→ What beverages pair well with this cake?

Earl Grey tea complements the floral notes beautifully, while a sparkling Moscato or dry prosecco creates an elegant pairing. Freshly brewed English breakfast tea or a citrus-infused herbal blend also work wonderfully.

→ Can I make this cake gluten-free?

Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend containing xanthan gum. The texture may be slightly denser, but the lemon lavender flavor remains delicious. All other ingredients are naturally gluten-free.

→ Why is syrup brushed onto the warm cake?

Brushing warm cake with lavender-lemon syrup adds moisture and infuses additional flavor throughout the sponge. The warmth helps the syrup absorb evenly, creating a more tender and fragrant crumb.