There’s something truly magical about the pairing of zesty lemon and delicate floral lavender. This Lemon Lavender Cake blends both into a dessert that feels sophisticated, refreshing, and deeply comforting.
Whether you’re planning a spring brunch, a bridal shower, or just indulging in a weekend bake, this homemade Lemon Lavender Cake makes the perfect centerpiece.
What sets it apart?
It’s the perfect balance. The citrus brightness of lemon is beautifully softened by just the right touch of lavender. The result? A flavor profile that’s fresh, fragrant, and never overpowering.
And the texture? Moist, fluffy, and melt-in-your-mouth tender. Every bite of this Lemon Lavender Cake feels like a breath of spring.
If you’ve never baked with lavender before, this is the recipe to start with. It’s simple, stunning, and guaranteed to impress.
Experience the charm of this Lemon Lavender Cake — a truly unforgettable flavor journey.
Why This Lemon and Lavender Dessert Stands Out
This Lemon Lavender Cake blends zesty lemon and real culinary lavender for a light, fluffy texture and delicate floral aroma—no artificial flavors needed.
Perfect for spring brunches, weddings, or afternoon tea, it’s a showstopper that feels both familiar and refined.
Serve your Lemon Lavender Cake with fresh berries, lavender Earl Grey, or as cupcakes for a charming twist.
Versatile, beautiful, and unforgettable—this Lemon Lavender Cake truly delivers.
Jump to:
Ingredients
For the Cake:
- All-purpose flour
- Granulated sugar
- Large eggs
- Unsalted butter
- Whole milk
- Fresh lemon juice
- Lemon zest
- Dried culinary lavender
- Baking powder
- Salt
- Vanilla extract
For the Lavender Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
- Milk
- Dried lavender, finely ground
See recipe card for quantities.
Instructions
Prep and Mix
- Preheat oven to 350°F
- Grease your pan and line with parchment paper
- Steep dried lavender in hot milk for 15 minutes, then strain
- In a large bowl, cream butter and sugar until fluffy
- Add eggs one at a time, then vanilla, lemon juice, and zest
- In a separate bowl, whisk together flour, baking powder, and salt
Combine and Bake
- Add dry ingredients to wet ingredients in three additions, alternating with the lavender milk in two additions
- Mix just until combined
- Pour into prepared pan and bake for 28-35 minutes for round pans or 35-40 minutes for sheet cake
- Test doneness with a toothpick - it should come out with just a few moist crumbs
Glaze and Finish
- While cake cools, whisk together powdered sugar, lemon juice, milk, and ground lavender until smooth
- Wait until cake is completely cool
- Pour glaze over top and let set for 10 minutes before serving
- Prep & Mix: Cream butter and sugar, add lemon zest and steeped milk
- Combine & Bake: Batter ready in pans, oven step coming next
- Glaze & Finish: Glaze being applied, final stage of decorating
Equipment For Lemon Lavender Cake Recipe
- Stand mixer or hand mixer: Creates proper butter-sugar texture
- 9x13 inch pan or two 9-inch rounds: Standard sizing for even baking
- Fine-mesh strainer: Removes lavender bits from infused milk
- Microplane grater: Best tool for fine lemon zest
- Wire cooling rack: Prevents soggy bottoms
Budget-friendly alternatives:
- Large mixing bowl and wooden spoon (requires more effort but works)
- Regular vegetable peeler for lemon zest (just chop finely afterward)
- Clean kitchen towel instead of parchment paper
Hints & Expert Cooking Tips
Temperature matters: Always use room temperature ingredients for the smoothest mixing and best texture. Cold ingredients don't incorporate well and can lead to a dense cake.
Lavender quality: Use only culinary-grade lavender, never decorative or soap-making lavender. English lavender (Lavandula angustifolia) has the best flavor for baking.
Zesting technique: Use a microplane grater for the finest zest, and only grate the yellow part of the lemon – the white pith underneath is bitter.
Storage secret: This cake actually improves overnight as the flavors meld together. Store covered at room temperature for the best texture.
Moisture trick: Brush the warm cake with additional lemon juice before glazing for extra moisture and flavor intensity.
Recipe Variations
Quick Variations
- Lavender bundt cake: Use bundt pan, bake 45-50 minutes
- Lemon lavender loaf: Divide between two loaf pans, bake 45-55 minutes
- Cupcakes: Fill muffin cups ⅔ full, bake 18-22 minutes
- Orange lavender: Replace lemon with orange juice and zest
- Honey lavender: Replace half the sugar with honey
- Earl Grey lavender: Steep 2 Earl Grey tea bags with lavender
- Blueberry lavender: Fold in 1 cup fresh blueberries
Dietary Options
- Vegan: Use plant milk, vegan butter, and flax eggs
- Gluten-free: Replace flour with gluten-free blend
- Keto: Use almond flour and sugar substitute
Storage
- Room temperature: Store covered for up to 3 days
- Refrigerator: Keep for up to 1 week, bring to room temperature before serving
- Freezer: Wrap slices individually, freeze up to 3 months
- Make-ahead: Bake cake 2 days ahead, add glaze day of serving
The Little Secret That Makes All the Difference
When I first started baking Lemon Lavender Cake, I couldn’t figure out why bakery versions always seemed softer, taller, and more fragrant than mine. Then, during a pastry workshop, a seasoned baker leaned in and shared a quiet tip I’ll never forget: “Let your batter rest.” Just 10 minutes before baking. That pause lets the flour hydrate and the leavening settle in—producing a fluffier, more even rise.
But here’s the real magic: brushing the warm cake with a lemon-sugar syrup. It’s a trick from professional kitchens that seals in moisture and deepens flavor. The result? A Lemon Lavender Cake so tender and aromatic, your guests will beg for the recipe—and never guess your secret.
FAQ
Do lemon and lavender go well together?
Yes, lemon and lavender create a perfect flavor pairing. The bright, zesty citrus complements lavender's gentle floral notes beautifully. This combination is popular in French patisserie and modern baking. The lemon's acidity balances lavender's earthiness, creating an elegant, sophisticated taste that works wonderfully in cakes, cookies, and desserts for spring celebrations.
What does lavender cake taste like?
Lavender cake has a delicate, floral flavor that's subtle and aromatic rather than overpowering. It tastes mildly sweet with gentle herbal notes reminiscent of honey and vanilla. When combined with lemon, it creates a sophisticated, elegant dessert with citrusy brightness. The flavor is calming and refreshing, making it perfect for afternoon tea or special occasions.
What is in a Queen Elizabeth cake?
Queen Elizabeth cake is a Canadian dessert featuring dates, coconut, and walnuts with a broiled coconut topping. The moist cake contains boiled dates, vanilla, and sometimes shredded coconut. It's topped with a rich mixture of butter, brown sugar, coconut, and cream that's broiled until golden. This vintage recipe differs completely from lemon lavender cake.
Do lavender and citrus go together?
Absolutely! Lavender and citrus create one of the most beloved flavor combinations in baking. The bright acidity of citrus fruits like lemon, orange, or lime perfectly balances lavender's floral sweetness. This pairing is common in Mediterranean cuisine, French desserts, and modern artisanal baking. Together, they create refreshing, sophisticated flavors ideal for spring and summer treats.
Your Next Baking Favorite Starts Here
This Lemon Lavender Cake is more than just a dessert—it’s a sensory experience. With its bright citrus zest and calming floral notes, it brings together the essence of sunshine and serenity in every bite. Whether you’re celebrating something special or just elevating a quiet weekend afternoon, this cake rises to the occasion.
With its moist, tender crumb and balanced flavor, this Lemon Lavender Cake is the kind of recipe you’ll come back to again and again. It’s beginner-friendly yet bakery-worthy—perfect for impressing guests or simply treating yourself.
Love this flavor combo? Don’t stop here! Be sure to try our Irresistible Dark Chocolate Raspberry Cake for a decadent twist or cool off with the Easy No-Bake Strawberry Shortcake Recipe—a summer favorite that’s as effortless as it is delicious.
Now it’s your turn.
Bake your own floral masterpiece, and let the aroma of lemon and lavender fill your kitchen. Share your results in the comments—Did you add berries? Make cupcakes? Or try your own creative spin?
✨ Rate this recipe, leave a review, and help other bakers fall in love with this beautiful cake too.
We can’t wait to hear about your baking adventure!
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Pairing
These are my favorite dishes to serve with Lemon Lavender Cake
Lemon Lavender Cake
Equipment
- Stand mixer or hand mixer For creaming butter and sugar
- 9x13 inch pan or 2x 9-inch rounds Standard sizing for even baking
- Fine-mesh strainer Removes lavender bits from milk
- Microplane grater Best for fine lemon zest
- Wire cooling rack Prevents soggy bottoms
Ingredients
- 2 cups All-purpose flour
- 1 ½ cups Granulated sugar
- 3 large Eggs
- ½ cup Unsalted butter Room temperature
- 1 cup Whole milk Used to steep lavender
- ¼ cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 tablespoon Dried culinary lavender
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar For glaze
- 2 tablespoon Milk For glaze
- 1 tablespoon Fresh lemon juice For glaze
- 1 teaspoon Ground dried lavender For glaze
Instructions
- Preheat to 350°F, prepare pans
- Steep dried lavender in milk for 15 minutes, then strain using a fine-mesh strainer
- Cream butter and sugar until fluffy using mixer
- Mix in eggs, vanilla, lemon juice, and zest
- Combine flour, baking powder, and salt in a separate bowl
- Alternate adding dry mixture and strained milk into wet ingredients
- Pour into prepared pans, bake 28–40 minutes
- Whisk powdered sugar, milk, lemon juice, and ground lavender to make glaze
- Cool cakes completely on wire rack, then apply glaze
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