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Moist Lemon Lavender Cake with Lemon Drizzle Recipe

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4.1 from 13 reviews

This Moist Lemon Lavender Cake with Lemon Drizzle is a delightful blend of fragrant lavender and zesty lemon, baked to perfection with a tender crumb and topped with a luscious lemon glaze. Perfect for springtime gatherings or an elegant dessert, this cake balances floral notes with bright citrus flavors for a truly refreshing treat.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Ingredients

Cake

  • 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)

Glaze

  • 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)

Instructions

  1. Bake the Cake: Preheat your oven to 350°F (175°C). Grease a 9-inch springform or a round cake pan with a removable bottom to ensure easy release after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Prepare Sugar and Flavor Base: Using a food processor, pulse the granulated sugar, dried lavender buds, and lemon zest about 10 times to infuse the sugar with floral and citrus flavors.
  4. Cream Butter and Sugar Mixture: In a stand mixer fitted with a paddle attachment or a large bowl using an electric hand whisk, beat the softened unsalted butter with the lavender-lemon sugar mixture until creamy and fluffy, ensuring a light texture.
  5. Add Wet Ingredients: Beat in the eggs and vanilla extract until well combined. Then add the milk and freshly squeezed lemon juice. It’s normal if the batter looks slightly split due to the lemon juice; just mix well.
  6. Combine Dry and Wet Ingredients: Gently fold the dry flour mixture into the wet batter with a large spoon or a silicone spatula. Mix just until no dry flour is visible, making sure to scrape down the sides and bottom for even incorporation without overmixing.
  7. Bake the Cake: Pour and spread the batter evenly into the prepared cake pan. Bake for 25 to 35 minutes, testing for doneness by inserting a wooden skewer or knife into the center; it should come out clean or with a few moist crumbs.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before carefully removing the pan sides. Let the cake cool completely on a wire rack for about 30 minutes before glazing.
  9. Prepare the Glaze: Melt the butter in a microwave-safe bowl in 20-second intervals until fully melted. Sift powdered sugar into the melted butter, add lemon zest, honey, a pinch of salt, and one tablespoon of lemon juice. Whisk until smooth, adjusting consistency by adding more lemon juice if too thick or more powdered sugar if too thin.
  10. Add Optional Color: If desired, whisk in a drop or two of purple food coloring to give the glaze a pretty lavender hue that complements the cake’s flavor.
  11. Glaze the Cake: Drizzle the lemon glaze generously over the top of the cooled cake, allowing it to drip down the sides naturally for a beautiful finish.
  12. Let Set and Serve: Allow the glaze to cool and harden for about 10 minutes before slicing the cake. Enjoy this fragrant, moist lemon lavender cake with a refreshing lemon drizzle!

Notes

  • Ensure all wet ingredients are at room temperature for optimal batter consistency and rise.
  • If you cannot find dried lavender buds suitable for culinary use, omit or substitute with a small amount of lavender extract cautiously, as it is very potent.
  • The glaze consistency can be adjusted by adding liquid or powdered sugar; it should be thick but pourable.
  • This cake stores well covered at room temperature for up to 2 days or refrigerated for 3-4 days. Bring to room temp before serving.
  • For an extra lemony punch, you can add a teaspoon of lemon extract to the batter.

Find it online: https://cheftinaskitchen.com/moist-lemon-lavender-cake-with-lemon-drizzle-recipe/