Lemon Lavender Cake
A light, floral lemon lavender cake with zesty citrus and calming lavender glaze. Perfect for spring!
Print Pin Servings: 12 servings
Calories: 320kcal
Cost: $10–$12 USD
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
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 180mg | Potassium: 100mg | Fiber: 1g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1.5mg