Delicious Lemon Lavender Cake for Your Best Summer Brunch
A bright, floral lemon lavender loaf cake topped with a silky lavender glaze, perfect for summer brunch.
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 1 tablespoon culinary lavender
- 1/2 cup salted butter softened
- 3 large eggs room temperature
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon lavender extract
Instructions
- Preheat the oven to 350°F. Grease a 9x5 inch loaf pan and line it with parchment paper.
- In a medium bowl whisk together the all-purpose flour and baking powder until well combined, then set aside.
- In a large bowl combine the granulated sugar, lemon zest, and culinary lavender. Use your fingertips to rub the zest and lavender into the sugar until it feels slightly damp and very fragrant.
- Add the softened butter to the lavender sugar and beat with a mixer on medium speed until pale and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition until the batter looks smooth, then mix in the lemon juice.
- Add half of the flour mixture to the bowl and mix on low just until combined, then pour in the milk and mix again.
- Add the remaining flour mixture and stir just until no dry streaks of flour remain, taking care not to overmix.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
- For the glaze, whisk the powdered sugar, 1 tablespoon of the milk, and the lavender extract in a small bowl until smooth.
- Add the remaining milk a little at a time, whisking, until the glaze is thick but pourable, similar to heavy cream.
- Drizzle the glaze evenly over the cooled cake, letting it drip down the sides, and allow it to set for at least 20 minutes before slicing and serving.
Notes
- Use culinary grade lavender only, as decorative or aromatic lavender can taste bitter.
- If you prefer a stronger lemon flavor, add an extra tablespoon of lemon zest to the batter.
- For a slightly tangier crumb, you can replace the whole milk with buttermilk in equal measure.
- The cake keeps well wrapped at room temperature for up to 3 days and tastes even better the next day as the flavors meld.
- If you prefer a stronger lemon flavor, add an extra tablespoon of lemon zest to the batter.
- For a slightly tangier crumb, you can replace the whole milk with buttermilk in equal measure.
- The cake keeps well wrapped at room temperature for up to 3 days and tastes even better the next day as the flavors meld.