Lavender Lemon Cake Recipe

Picture yourself biting into a slice of heaven where delicate floral notes dance with bright citrus flavors. This lavender lemon cake recipe brings together the best of both worlds, creating a dessert that's perfect for spring gatherings, Mother's Day celebrations, or any time you want to impress your guests. The aromatic lavender adds an elegant touch while fresh lemon zest provides that perfect tangy kick.

What makes this lavender lemon cake recipe truly special is how simple it is to make. With just a few quality ingredients and my step-by-step guide, you'll have a moist, fluffy cake that looks and tastes like it came from a fancy bakery. The combination of culinary lavender and fresh lemon creates a sophisticated flavor profile that's both refreshing and comforting.

Why This Floral Citrus Cake Will Become Your New Favorite

This lavender lemon cake recipe has been passed down through generations in my family, originally created by my grandmother who grew lavender in her garden. What sets this recipe apart is the perfect balance of flavors; the lavender never overpowers the lemon, and the lemon brightens the earthy floral notes beautifully. The cake itself has an incredibly tender crumb that melts in your mouth.

The secret lies in how we infuse the lavender flavor throughout the cake. Instead of just adding dried lavender buds directly, we create a lavender-infused syrup that distributes the flavor evenly. This lavender lemon cake recipe also includes fresh lemon zest in both the batter and the glaze, ensuring every bite delivers that perfect citrus punch. It's become the most requested dessert at every spring gathering I attend.

Jump to:

• Ingredients
• Instructions
• Expert Cooking Tips
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Grandma's Secret That Changed Everything
• FAQ
• Sweet Endings: More Delicious Cakes to Try
• Related
• Pairing
• Lavender Lemon Cake Recipe

Ingredients

For the Cake:

• Cake flour, sifted
• Dried lavender buds (culinary grade)
• Large eggs, room temperature
• Unsalted butter, softened
• Granulated sugar
• Fresh lemon zest
• Fresh lemon juice
• Whole milk
• Baking powder
• Salt
• Vanilla essence

For the Lemon Glaze:

• Powdered sugar
• Fresh lemon juice
• Lemon zest
• Lavender extract (optional)

For Lavender-Infused Syrup:

• Dried lavender buds
• Water
• Sugar

See recipe card for quantities.

Instructions

Prepare Your Lavender Infusion

1. In a small saucepan, combine water, sugar, and dried lavender buds
2. Bring to a gentle boil, then reduce heat and simmer for 5 minutes
3. Strain the mixture through a fine-mesh sieve, discarding the lavender buds
4. Set the lavender-infused syrup aside to cool completely

Mix the Dry and Wet Ingredients

1. Preheat your oven to 350°F and grease a 9-inch round cake pan
2. In a large bowl, cream together softened butter and sugar until light and fluffy (about 4 minutes)
3. Add eggs one at a time, beating well after each addition
4. Mix in fresh lemon zest, lemon juice, vanilla essence, and 2 tablespoons of cooled lavender syrup
5. In a separate bowl, whisk together cake flour, baking powder, and salt

Combine and Create the Perfect Batter

1. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour
2. Mix until just combined; don't overmix as this can make your lavender lemon cake recipe turn out dense
3. Pour batter into prepared pan and smooth the top with a spatula
4. Tap the pan gently on the counter to release air bubbles

Bake to Golden Perfection

1. Allow to cool completely before glazing
2. Bake for 45-50 minutes, or until a toothpick inserted in center comes out clean
3. Cool in pan for 10 minutes before turning out onto a wire rack
4. While still warm, brush the remaining lavender syrup over the cake surface

Expert Cooking Tips

Lavender Selection and Preparation

• Always use culinary-grade dried lavender buds for the best flavor and safety. Regular lavender from craft stores may contain chemicals not suitable for consumption. If you're growing your own, harvest lavender just before the flowers fully open for the most intense flavor. Store dried lavender in an airtight container away from light to preserve its aromatic oils.

Achieving the Perfect Texture

• Room temperature ingredients are crucial for this lavender lemon cake recipe. Cold eggs and milk can cause the batter to curdle, resulting in a dense cake. Take your eggs and milk out of the refrigerator at least an hour before baking. If you're short on time, place eggs in warm water for 10 minutes and warm milk gently in the microwave.

Flavor Balance Techniques

• The key to a successful floral cake is restraint. Start with less lavender than you think you need; you can always add more next time. Taste your lavender syrup before adding it to ensure it's not too strong. The lavender should complement the lemon, not compete with it.

Mixing Method Mastery

• Cream the butter and sugar for a full 4-5 minutes to incorporate enough air for a light, fluffy texture. When adding the flour mixture, mix just until you can't see dry flour. Overmixing develops gluten, which creates a tough cake. Use a gentle folding motion for the final few stirs.

Recipe Variations & Substitutions

Dietary Modifications

• For a gluten-free version of this lavender lemon cake recipe, substitute the cake flour with a 1:1 gluten-free baking flour blend. Add an extra ½ teaspoon of xanthan gum if your blend doesn't include it. Vegan bakers can replace eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) and use plant-based butter and milk.

Flavor Variations

• Transform this recipe by adding ½ cup fresh blueberries for a lavender lemon blueberry cake. The berries complement both flavors beautifully. For a more intense citrus flavor, replace half the milk with buttermilk and add an extra tablespoon of lemon zest. Try orange zest instead of lemon for a lavender orange variation.

Alternative Baking Methods

• This batter works wonderfully for cupcakes; bake for 18-22 minutes in standard muffin tins. For a bundt cake, increase baking time to 55-65 minutes and reduce oven temperature to 325°F. You can also make this as a loaf cake in a 9x5 inch pan, baking for 50-60 minutes.

Frosting Alternatives

• Instead of glaze, try a lemon cream cheese frosting made with 8 oz cream cheese, ½ cup butter, 3 cups powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. For special occasions, make lavender buttercream by adding ½ teaspoon lavender extract and purple food coloring to basic buttercream.

Equipment Recommendations

• A 9-inch round cake pan with straight sides works best for this lavender lemon cake recipe. Choose light-colored metal pans for even browning; dark pans can cause over-browning. A fine-mesh sieve is essential for straining the lavender syrup and sifting flour. An electric mixer makes creaming butter and sugar much easier, though you can do it by hand with patience.
• A kitchen scale ensures accuracy when measuring flour; too much flour creates a dry cake. Invest in a good-quality zester or microplane for the finest lemon zest. A wire cooling rack allows air to circulate around the cake, preventing soggy bottoms. Offset spatulas help spread batter evenly and apply glaze smoothly.

Storage & Meal Prep Tips

Room Temperature Storage

• Store this lavender lemon cake recipe covered at room temperature for up to 3 days. Use a cake dome or cover loosely with plastic wrap to prevent drying out. The flavors actually improve after a day as the lavender and lemon meld together.

Refrigeration Guidelines

• If your kitchen is very warm or humid, refrigerate the glazed cake for up to 1 week. Bring to room temperature before serving for the best flavor and texture. Unglazed cake can be refrigerated for up to 5 days; add the glaze just before serving.

Freezing Instructions

• Wrap unglazed cake layers tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing. You can also freeze individual slices for quick desserts; thaw for 2-3 hours at room temperature.ezing for X days/weeks/months.

FAQ

Sweet Endings: More Delicious Cakes to Try

This lavender lemon cake recipe represents the perfect marriage of floral elegance and citrus brightness, creating a dessert that's both sophisticated and comforting. The tender crumb, aromatic lavender notes, and zesty lemon glaze make every bite a celebration of spring flavors. Whether you're hosting a garden party or simply treating yourself, this lavender lemon cake recipe delivers bakery-quality results every time.

Once you've mastered this floral masterpiece, expand your baking repertoire with our Date and Walnut Cake Recipe, which offers rich, nutty flavors perfect for autumn gatherings. For a fun, colorful twist, try our Funfetti Cake Bars Recipe that brings childhood joy to any celebration. These recipes, like this lavender lemon cake recipe, focus on simple techniques that create extraordinary results.

With love & sweet bakes
By Lisa Johnson💜

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