Description
This super moist lemon lavender cake bursts with floral lavender and bright lemon flavors, finished with a delicate lavender glaze.
Ingredients
Scale
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 3 tbsp culinary lavender
- 3/4 cup salted butter, room temperature
- 3 large eggs
- 3 tbsp lemon juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup whole milk
- 1 1/2 cups powdered sugar
- 3 to 4 tbsp whole milk for glaze
- 1/2 tsp lavender extract
- 2 to 3 drops purple food coloring
Instructions
- Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment.
- Whisk flour and baking powder.
- Rub sugar, lemon zest, and lavender together.
- Cream butter with infused sugar.
- Add eggs one at a time, then lemon juice.
- Mix in half the flour, then milk, then remaining flour.
- Pour batter into pan and smooth top.
- Bake 50 to 60 minutes until done.
- Cool 15 minutes in pan, then transfer to rack.
- Whisk glaze ingredients until smooth.
- Drizzle glaze over cooled cake and let set.
Notes
- Line pan with parchment for easy removal.
- Measure flour properly to avoid dryness.
- Do not overmix batter.
- Cool cake completely before glazing.
- Adjust glaze thickness gradually with milk.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg