A Cake That Tastes Like Sunshine
This lemon lavender cake is my happy place. It tastes like a bright summer day. The lemon is zesty and fun. The lavender is calm and sweet.
They dance together in your mouth. Doesn’t that sound lovely? I think so. This cake always makes me smile. I want to share that feeling with you.
A Little Story From My Kitchen
The first time I made this, I was nervous. I worried the lavender would taste like soap. But it doesn’t! It tastes like flowers and honey.
My grandson took one bite. His eyes got wide. He said, Grandma, this is magic. I still laugh at that. It’s not magic, just good, simple ingredients.
Why Rubbing the Sugar Matters
Do not skip rubbing the lemon and lavender into the sugar. This is the secret step. You are waking up the flavors with your fingers.
The sugar will smell amazing. Like a garden and a lemonade stand had a party. This matters because it makes the whole cake taste better. What’s your favorite smell in the kitchen? Mine is this sugary lemon mix.
Let’s Talk About the Glaze
The glaze is so pretty and easy. You just mix powdered sugar and milk. The lavender extract gives it that special flavor.
Fun fact: Lavender has been used in cooking for hundreds of years! People loved it even in olden times. I like to add a drop of purple color. It makes the cake look like it’s wearing a fancy dress.
A Simple Lesson in Patience
You must let the cake cool completely. I know it is hard to wait. The warm cake smells so good.
But if you put the glaze on a warm cake, it will melt right off. This matters in baking and in life. Good things are worth waiting for. Do you have a hard time waiting for treats too?
Your Turn to Bake
Now you have the recipe. It is your turn to try. Baking this cake is a little act of love. You are making something beautiful to share.
Who will you share your first slice with? Tell me if you give it a try. I would love to hear your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | |
| Baking powder | 1 tsp | |
| Granulated sugar | 1 cup | |
| Lemon zest | 2 tbsp | |
| Culinary lavender | 2–3 tbsp | For the cake batter |
| Salted butter | ¾ cup | Softened |
| Large eggs | 3 | |
| Fresh lemon juice | 3 tbsp | |
| Whole milk | ½ cup | For the cake batter |
| Powdered sugar | 1½ cups | For the glaze |
| Whole milk | 3–4 tbsp | For the glaze |
| Lavender extract | ½ tsp | For the glaze |
| Purple food coloring | 2–3 drops | Optional, for the glaze |
My Sunshine Lemon Lavender Cake
This cake reminds me of my garden in July. The lavender is buzzing with bees. My lemon tree is heavy with fruit. I wanted to capture that sunny feeling in a treat. This cake is soft, moist, and full of happy flavors. It always makes me smile.
Making it is just as lovely. You get to use your hands to mix the sugar. Rubbing the lemon zest and lavender into the sugar is my favorite part. It makes your whole kitchen smell like a summer dream. Doesn’t that smell amazing? Let’s get started.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 cup granulated sugar
- Zest of 2 lemons
- 1 tablespoon culinary lavender
- ½ cup unsalted butter, softened
- 2 large eggs
- ¼ cup fresh lemon juice
- ½ cup milk
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon lavender extract
- Optional: Purple food coloring
Instructions
Step 1: First, turn your oven on to 350°F. This gets it nice and hot for our cake. Line your loaf pan with parchment paper. Let the paper hang over the sides a bit. This makes it so easy to lift the cake out later. I still laugh at the time I forgot the paper. What a sticky mess that was!
Step 2: Now, grab a medium bowl. Put your flour and baking powder in it. Whisk them together until they are friends. Setting this aside now makes everything easier later. It is our dry team, ready to join the party.
Step 3: Here is the fun part! Put your sugar in a big bowl. Add the lemon zest and lavender. Use your fingertips to rub it all together. You will see the sugar get a little damp. You are releasing all the wonderful oils. This is the secret to a super fragrant cake.
Step 4: Add the softened butter to your pretty sugar. Use a mixer to beat them until pale and fluffy. This should take about 2 to 3 minutes. This step adds lots of air to the cake. It makes it light as a cloud.
Step 5: Crack in the eggs, one at a time. Mix well after each one. This helps everything combine smoothly. Then, pour in the fresh lemon juice. The mixture might look a little curdled. Do not worry, that is perfectly normal.
Step 6: Time to bring the teams together. Add half of your flour mixture. Stir until it just disappears. Then pour in all the milk and mix. Finally, add the rest of the flour. (My hard-learned tip: Do not overmix! A few flour streaks are okay). This keeps our cake tender.
Step 7: Pour the batter into your prepared pan. Spread it out evenly. Pop it in the oven for 50 to 60 minutes. You will know it is done when the top is golden. A toothpick poked in the center should come out clean. What’s your favorite way to test if a cake is done? Share below!
Step 8: Let the cake cool in the pan for 15 minutes. Then, use the parchment paper handles to lift it out. Place it on a wire rack to cool completely. I know it is hard to wait. But a warm cake will melt the glaze right off.
Step 9: For the glaze, whisk the powdered sugar, milk, and lavender extract. Add a few drops of purple coloring if you like. It makes it look so fancy. If it is too thin, add more sugar. Too thick? Add a tiny bit more milk.
Step 10: Once the cake is totally cool, drizzle that beautiful glaze over the top. You can add lemon slices and lavender sprigs for garnish. Then, slice and enjoy your little piece of summer.
Cook Time: 50–60 minutes
Total Time: 1 hour 30 minutes
Yield: 1 loaf cake (about 10 slices)
Category: Dessert, Baking
Three Fun Twists to Try
I love recipes you can make your own. Here are a few simple ideas to change things up. They are all wonderful in their own way. My grandson adores the berry version.
Lemon Blueberry Swirl. Gently fold one cup of fresh blueberries into the batter. The juicy berries are a lovely surprise in every bite.
Honey Sweetened. Replace half of the sugar with honey. It gives the cake a deeper, warmer flavor. It tastes so cozy.
Rosemary & Lemon. Use fresh chopped rosemary instead of lavender. It is a little earthy and so refreshing. A real grown-up treat.
Which one would you try first? Comment below!
Serving Your Sunshine Cake
This cake is lovely all on its own. But you can make it extra special. I like to serve a thin slice with a dollop of whipped cream. A few fresh berries on the side look so pretty. It turns a simple dessert into a celebration.
For a drink, I have two favorites. A cup of Earl Grey tea is just perfect. The bergamot and lavender are best friends. For a fancier evening, a glass of chilled Prosecco is lovely. The bubbles cut through the sweetness so nicely.
Which would you choose tonight?
Keeping Your Lemon Lavender Cake Fresh
This cake stays moist for days. Just cover it on the counter. It will be fine for up to three days.
You can also freeze it for later. I wrap each slice tightly. Then I pop them in a freezer bag. This way, you have a sweet treat anytime.
I once forgot a slice on the counter for a week. It was not a happy discovery. Proper storage saves your baking efforts. It means no treat goes to waste.
This is a great cake to make ahead for guests. You can bake it the day before. Then just add the glaze when they arrive. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Is your cake too dense? You might have overmixed the batter. Just mix until you see no more flour. A light hand makes a light cake.
I remember when my cake stuck to the pan. It was a mess. Now I always use parchment paper. It lifts the cake out perfectly every time.
Is the top browning too fast? Just place a loose piece of foil over it. This lets the inside cook without burning the top. Getting these little things right builds your confidence. It also makes your food taste so much better.
Which of these problems have you run into before?
Your Lemon Lavender Cake Questions
Q: Can I make this cake gluten-free? A: Yes, just use your favorite gluten-free flour. I have done this for my granddaughter. It works very well.
Q: Can I make it ahead of time? A: Absolutely. Bake the cake one day. Add the glaze the next day.
Q: I don’t have lavender extract. A: You can use a little more lemon juice. The cake will still be delicious and bright.
Q: Can I double the recipe? A: You can. Just use two loaf pans. Do not put all the batter in one pan.
Q: Is the food coloring needed? A: Not at all. It is just for a pretty purple color. The taste is what matters most. Which tip will you try first?
Fun fact: Rubbing the lemon zest into the sugar releases wonderful oils. This makes your whole kitchen smell amazing.
A Note From My Kitchen to Yours
I hope you love making this cake. It brings a little sunshine to any day. Baking is a way to share joy with others.
I would love to see your beautiful creation. Share a picture with all of us. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Lemon Lavender Cake A Moist Summer Treat
Description
A Moist Summer Treat featuring a delightful blend of zesty lemon and fragrant lavender, topped with a sweet lavender glaze.
Ingredients
Lavender Glaze
Instructions
- Begin by preheating your oven to 350°F (180°C). Prepare a 9×5-inch loaf pan by lining it with parchment paper, allowing the paper to extend over the sides for effortless cake removal later.
- In a separate bowl, whisk together the all-purpose flour and baking powder until well combined. Set this mixture aside.
- Place the granulated sugar in a large mixing bowl. Add the lemon zest and culinary lavender, then use your fingertips to rub them into the sugar. This process will help release the fragrant oils and infuse the sugar with flavor.
- Add the softened butter to the flavored sugar. Using a mixer, beat them together on medium speed for 2 to 3 minutes, until the mixture becomes pale, light, and fluffy.
- Beat the eggs into the butter mixture one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the fresh lemon juice.
- Add half of the pre-mixed dry ingredients to the wet mixture and stir until just combined. Pour in all of the milk and mix, then add the remaining dry ingredients. Mix only until no streaks of flour remain, being careful not to overmix the batter.
- Transfer the batter to your prepared loaf pan and spread it evenly. Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift it out and place it on a wire rack to cool completely before applying the glaze.
- In a small bowl, whisk the powdered sugar, milk, and lavender extract together until smooth. For a purple hue, add a few drops of food coloring. If the glaze is too thin, add a bit more powdered sugar; if it’s too thick, add a little more milk.
- Once the cake is fully cooled, drizzle the lavender glaze over the top. For a decorative touch, garnish with fresh lemon slices and sprigs of lavender right before serving.
Notes
- * **Counter:** Keep covered at room temperature for up to 3 days.
* **Refrigerator:** Store in the fridge for up to a week.
* **Freezer:** Individually wrap slices and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
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