Name: Moist Lemon Lavender Cake with Lemon Drizzle Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: ¾ cup granulated sugar; 1 Tablespoon dried lavender buds; 1 Tablespoon lemon zest (from one medium lemon); 8 Tablespoons unsalted butter, softened (1 stick); 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 Tablespoons lemon juice, freshly squeezed (from one medium lemon); 1 cup milk, room temperature; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt (table salt or fine sea salt); 3 Tablespoons unsalted butter; 1½ cups powdered sugar, sifted; 1½ teaspoons lemon zest (from half a large lemon); 2 Tablespoons honey; 1 pinch salt; 2 Tablespoons lemon juice, divided; Purple food coloring (optional)

Jump to Recipe· 4.1 from 13 reviews

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If you are searching for a truly delightful and fragrant dessert that feels like sunshine on a plate, the Moist Lemon Lavender Cake with Lemon Drizzle Recipe is an absolute must-try. This cake captures the bright, tart essence of fresh lemons perfectly balanced with the subtle, soothing floral notes of lavender. It’s tender, fluffy, and irresistibly moist with a tangy lemon glaze that adds a luscious finishing touch. Whether you’re baking for a special occasion or simply want to treat yourself to something extraordinary, this cake brings warmth and joy to every bite.

Ingredients You’ll Need

This image shows a metal mixing bowl filled with a creamy light yellow batter. The batter has small dark specks scattered throughout, giving it a textured look. The sides of the bowl have remnants of the batter stuck to them. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting this cake just right is about celebrating simple ingredients that come together to create magic. Each element plays its part, from the floral lavender elevating the flavor to the zesty lemon brightening every bite and the creamy butter ensuring that melt-in-your-mouth texture.

Granulated sugar (¾ cup): Sweetens the cake and, when combined with lavender and lemon zest, infuses it with signature flavor.
Dried lavender buds (1 Tablespoon): Adds a delicate floral aroma that pairs beautifully with lemon.
Lemon zest (1 Tablespoon + 1½ teaspoons): Delivers vibrant citrus notes and a fresh burst of color.
Unsalted butter (8 Tablespoons + 3 Tablespoons): Provides richness and moisture for tender crumb and smooth glaze.
Large eggs (2): Help bind the cake and give it structure.
Vanilla extract (2 teaspoons): Brings depth and warmth to the batter.
Lemon juice (2 Tablespoons, divided): Brightens the batter and creates the perfect balance in the drizzle.
Milk (1 cup): Adds moisture and lightness to the cake.
All-purpose flour (2 cups): The base that holds all ingredients together and provides desirable texture.
Baking powder (1 teaspoon): Helps the cake rise beautifully.
Baking soda (½ teaspoon): Works with lemon juice to lighten the batter and add tenderness.
Salt (½ teaspoon): Enhances all the flavors without overpowering.
Powdered sugar (1½ cups): Sweetens and thickens the lemon drizzle glaze.
Honey (2 Tablespoons): Adds natural sweetness and a bit of complex flavor to the glaze.
Optional purple food coloring: Just a drop adds a gorgeous tint to the glaze, echoing the lavender.

How to Make Moist Lemon Lavender Cake with Lemon Drizzle Recipe

Step 1: Prep Your Pan and Dry Ingredients

Start by preheating your oven to 350°F and greasing a 9-inch springform or round cake pan with a removable bottom to ensure easy release later. In a large bowl, whisk together the flour, baking powder, baking soda, and salt — this dry mix lays the perfect foundation for your luscious cake batter.

Step 2: Infuse Sugar with Lavender and Lemon Zest

Now, take a food processor and pulse the granulated sugar with dried lavender buds and lemon zest about ten times. This step releases the aromatic oils into the sugar, infusing it with unforgettable fragrance that blooms in every bite of your Moist Lemon Lavender Cake with Lemon Drizzle Recipe.

Step 3: Cream Butter and Flavored Sugar

Using a stand mixer or hand whisk, beat the softened butter together with your infused sugar mixture until creamy and fluffy. This light and airy texture will contribute to a tender crumb that practically melts on your tongue.

Step 4: Add Eggs, Vanilla, Milk, and Lemon Juice

Next, beat in the eggs and vanilla extract until combined. Add the milk and freshly squeezed lemon juice, mixing well despite the batter appearing to split—which is completely normal thanks to the lemon juice’s acidity working its magic.

Step 5: Combine Wet and Dry Ingredients

Gently fold your dry ingredients into the wet mixture with a spatula just until no flour remains visible. Be careful not to overmix — this keeps the cake light, moist, and tender. Scrape those sides and bottoms to make sure everything blends beautifully.

Step 6: Bake to Perfection

Pour your batter into the greased pan and bake for 25 to 35 minutes until a skewer inserted in the center comes out clean. Let the cake cool for 10 minutes in the pan, then carefully remove the sides and allow it to cool for another 30 minutes on a rack. This cooling time is crucial for the cake to set before adding the glaze.

Step 7: Whip Up the Tangy Lemon Drizzle

In a microwave-safe bowl, melt the 3 tablespoons of butter in short intervals. Sift in the powdered sugar, then stir in lemon zest, honey, salt, and one tablespoon of lemon juice. Whisk until smooth—if the glaze is too thick add a little more lemon juice; if too thin, add more powdered sugar. For a dazzling pop of color, whisk in a drop of purple food coloring to echo that lovely lavender scent.

Step 8: Drizzle and Delight

Pour the glaze over the cooled cake, letting it drip down the sides for a gorgeous, glossy finish. Allow the glaze to set for about 10 minutes before slicing into your irresistible creation. Each slice reveals the perfect harmony of lemon zing and floral elegance in this Moist Lemon Lavender Cake with Lemon Drizzle Recipe.

How to Serve Moist Lemon Lavender Cake with Lemon Drizzle Recipe

A slice of yellow cake with a light and fluffy texture sits on a white plate, topped with a smooth, thick layer of pale purple frosting that slightly drips down the sides. In the background, the rest of the cake is visible on a white cake stand with more purple frosting and small dark berries scattered on top. Around the plate, there are purple flowers and a halved lemon on a white marbled surface. A silver fork rests next to the cake slice, and soft yellow fabric is partially shown at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your cake presentation, consider sprinkling a few extra dried lavender buds or a light dusting of powdered sugar on top. Thin slices of fresh lemon peel or edible flowers can add a whimsical touch that’s as beautiful as it is delicious.

Side Dishes

This cake shines alongside a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. For a more sophisticated pairing, a cup of floral chamomile or lemon verbena tea complements the flavors perfectly without overpowering the cake’s delicate notes.

Creative Ways to Present

Try serving individual slices with a small drizzle of extra lemon glaze on the side, or plate the cake with fresh berries for a burst of color. For a party, cut mini versions into bite-sized squares and arrange on a pretty platter with lavender sprigs to wow your guests.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. Keeping it covered ensures that it remains moist and fresh, ready whenever you crave a slice.

Freezing

If you want to save the cake for longer, this Moist Lemon Lavender Cake with Lemon Drizzle Recipe freezes wonderfully. Simply wrap individual slices or the whole cake tightly in freezer-safe packaging and freeze for up to three months. Thaw overnight in the fridge before serving.

Reheating

For a freshly baked taste, warm slices gently in the microwave for 10 to 15 seconds or in a low oven at 300°F wrapped loosely in foil. The glaze softens slightly, bringing out those lemony, lavender notes beautifully.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender has a stronger, more subtle taste and higher moisture content, which can affect the cake’s texture. It’s best to stick to dried lavender buds for this recipe to achieve the right floral balance.

What can I substitute for buttermilk?

This recipe uses milk with lemon juice, which mimics buttermilk’s acidity and tang. If you prefer, you can use store-bought buttermilk instead of milk and lemon juice for similar results.

Is the lemon drizzle sweet or tart?

It’s a perfect balance of both sweetness from powdered sugar and honey, with a refreshing tartness from lemon juice and zest that makes every bite lively and satisfying.

Can I make this cake gluten-free?

Yes, by swapping the all-purpose flour with a gluten-free baking blend designed for cakes, you can create a gluten-free version without sacrificing texture or flavor. Just make sure to use gluten-free baking powder.

How long does this cake stay moist?

Thanks to its buttery batter and luscious lemon glaze, this cake stays moist for several days when stored properly at room temperature or refrigerated. The glaze acts as a seal, keeping moisture locked in beautifully.

Final Thoughts

Treat yourself and your loved ones to the enchanting flavors of the Moist Lemon Lavender Cake with Lemon Drizzle Recipe. It’s a memory-maker that fills your kitchen with irresistible scents and your table with joyful smiles. Once you try it, this cake will surely become a cherished favorite that you’ll want to make again and again.

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