Have you ever craved a dessert that feels like spring in every bite; something that smells like a blooming garden and tastes like pure sunshine? Let me introduce you to this delightful Lemon Lavender Cake ; a beautifully balanced treat where zesty citrus meets soft floral notes, all wrapped up in a light, moist crumb that’s irresistibly tender.
I’ve tested this Lemon Lavender Cake more times than I can count, fine-tuning every step so that whether you’re a seasoned baker or just getting started, you’ll end up with a show-stopping dessert that looks and tastes like it came straight from a boutique bakery. It’s elegant enough for bridal showers and afternoon teas, yet easy enough to whip up for a casual Sunday brunch.
And trust me ; once you try this Lemon Lavender Cake, it might just become your signature bake too. Crafted with care and simple, accessible ingredients, this recipe delivers professional-quality results with a calm, inviting process that’s as enjoyable as the final slice.
What Makes This Lemon Lavender Cake Truly Special?
You might be wondering; lemon and lavender? Really? It’s not your everyday flavor duo, but that’s exactly what makes this Lemon Lavender Cake such a standout. When done right, the vibrant zest of lemon pairs perfectly with the soft floral elegance of lavender, creating a harmony of flavors that’s both refreshing and comforting.
What sets this Lemon Lavender Cake apart isn’t just its unique flavor profile; it’s the way it transforms simple ingredients into something truly unforgettable. The lemon brings brightness and zing, cutting through the subtle earthiness of the lavender, while the floral notes gently round out the edges without tipping into that dreaded “soapy” territory. That balance is key; and this recipe nails it.
Here’s why this Lemon Lavender Cake deserves a spot in your baking rotation:
- It’s delicately sweet, letting the natural citrus and floral flavors shine without overwhelming your palate
- Moist and tender, with a fine crumb that melts in your mouth
- Elegant enough for bridal showers and tea parties, but easy enough for a casual weekend bake
- A real showstopper for spring and summer tables; it’s as pretty as it is delicious
A lot of people steer clear of lavender in the kitchen, worried it might taste like a perfume bottle. But with just the right amount, and paired with the punchy brightness of lemon, this Lemon Lavender Cake becomes something truly special—fragrant, fresh, and beautifully balanced. It's a flavor experience that surprises in the best possible way.
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Ingredients
For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened (adds richness and moisture to the cake)
- Granulated sugar
- Large eggs, room temperature (room temperature eggs blend better into the batter)
- Fresh lemon zest (from about 2 lemons)
- Fresh lemon juice
- Dried culinary lavender buds, ground (make sure to use culinary-grade lavender)
- Buttermilk, room temperature (creates tenderness in the crumb)
- Vanilla extract
For the Lemon Lavender Glaze:
- Powdered sugar
- Fresh lemon juice
- Lavender-infused water (instructions below)
- Lemon zest
See recipe card for quantities.
Substitutions and Alternatives
- Buttermilk Substitute: No buttermilk on hand? No problem. Just mix milk with a splash of lemon juice or white vinegar, and let it sit for about 5 minutes; you’ll have a homemade version that works beautifully.
- Lavender Options: Can’t find dried lavender buds? A teaspoon of culinary lavender extract is a great stand-in and offers that same floral charm.
- Gluten-Free Version: For a gluten-free Lemon Lavender Cake, simply swap in a 1:1 gluten-free baking flour blend. It keeps the texture light and lovely without compromising flavor.
- Dairy-Free Option: Going dairy-free? Use your favorite plant-based butter, and make your own “buttermilk” with a plant-based milk and a bit of lemon juice.
Instructions
Prepare and Mix Ingredients
- Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together 2½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, beat 1 cup softened butter and 2 cups sugar until fluffy (3-4 minutes).
- Add 4 eggs one at a time, then mix in 1 tablespoon lemon zest, 3 tablespoons lemon juice, 2 tablespoons ground culinary lavender, and 1 teaspoon vanilla.
- Alternately add dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with flour.
Pro tip: Grind lavender buds in a spice grinder before adding to distribute flavor evenly.
Bake the Cake
- Pour batter evenly into prepared pans.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Pro tip: Don't open the oven door during the first 20 minutes of baking to prevent sinking.
Make the Lemon Lavender Glaze
- Steep 1 teaspoon dried lavender in 3 tablespoons hot water for 5 minutes, then strain.
- Whisk together 2 cups powdered sugar, 3 tablespoons lemon juice, 1 teaspoon of the lavender water, and 1 teaspoon lemon zest.
Pro tip: For the perfect consistency, add powdered sugar to thicken or lemon juice to thin.
Glaze and Serve
- Place one cake layer on a serving plate.
- Pour glaze over the cake, letting it drip down the sides.
- Decorate with fresh lavender buds or lemon zest if desired.
- Let glaze set for 15 minutes before serving.
Pro tip: For the most developed flavor, make this cake a day ahead and store in an airtight container.
- Step 1: Prepare and Mix Ingredients
Combine your dry and wet ingredients, mixing until just smooth, with the lemon and lavender added last.
- Step 2: Bake the Cake
Empty out the batter into pans and bake until golden and fragrant.
- Step 3: Make the Lemon Lavender Glaze
Whisk together lemon juice, zest, powdered sugar, and lavender water until smooth.
- Step 4: Glaze and Serve
Whisk together lemon juice, zest, powdered sugar, and lavender water until smooth.
Expert Baking Tips for the Perfect Lemon Lavender Cake
Crafting a Lemon Lavender Cake with just the right balance of flavors is an art—but don’t worry, I’ve got a few trusted tricks to help you nail it every time. Here’s how to get the most out of your lavender and lemon without going overboard.
Getting the Lavender Just Right
Lavender in desserts can be heavenly—but only if handled with care. A little goes a long way, and here’s how to make sure it sings rather than shouts:
- Grind the lavender buds: Crushing them helps release their fragrant oils evenly into the batter and avoids those surprise floral chunks mid-bite.
- Let it play a supporting role: In a Lemon Lavender Cake, lavender should gently complement the lemon—never steal the spotlight.
- Always use culinary-grade lavender: Avoid the kind you find at craft stores or garden centers; those may contain chemicals. Look for food-safe lavender, labeled “culinary” or “edible.”
Maximizing That Bright Lemon Flavor
The lemon is what brings sparkle and life to this Lemon Lavender Cake, so let’s make it shine:
- Go fresh, always: Bottled lemon juice doesn’t hold a candle to the brightness of fresh lemons—especially the zest, where all the flavorful oils live.
- Zest with care: Only use the yellow outer layer; the white pith beneath is bitter and can dull your cake’s flavor.
- Roll before juicing: Give your lemons a firm roll on the countertop before cutting. This helps release more juice and gets the most out of every fruit.
Recipe Variations for Your Lemon Lavender Cake
Whether you're baking for a crowd, creating a pretty centerpiece, or adjusting for dietary needs, this Lemon Lavender Cake is as flexible as it is flavorful. Here are a few tried-and-true ways to switch things up:
Lemon Lavender Bundt Cake
For an elegant look with zero fuss, pour the batter into a well-greased and floured bundt pan. Bake at 350°F for 45–50 minutes. The ridged design gives this Lemon Lavender Cake an instantly polished finish that’s perfect for brunches and garden parties.
Lemon Lavender Cupcakes
Want something more bite-sized? Divide the batter into cupcake liners, filling each about ⅔ of the way. Bake at 350°F for 18–22 minutes. This recipe yields approximately two dozen cupcakes; perfect for sharing.
Lemon Lavender Pound Cake
Craving something dense and rich? Pour the batter into a standard 9x5-inch loaf pan and bake for 55–60 minutes. The denser texture pairs beautifully with the delicate flavors of lemon and lavender, giving you a sliceable tea-time treat.
Dietary Modifications
Gluten-Free Lemon Lavender Cake
No gluten? No problem. Swap out the all-purpose flour for a 1:1 gluten-free baking blend. If your flour mix doesn’t already contain xanthan gum, add ¼ teaspoon to improve structure and prevent crumbling.
Vegan Lemon Lavender Cake
Looking for a dairy- and egg-free version? This variation still delivers the flavor and texture you love:
- For buttermilk, combine plant-based milk with lemon juice and let it sit for a few minutes
- Replace butter with vegan butter or melted coconut oil
- Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg)
Equipment
For the best results when making this lemon lavender cake, I recommend:
- Stand mixer or hand mixer: Properly creaming butter and sugar is much easier with a mixer
- Microplane grater: Makes zesting lemons effortless and prevents bitter pith
- Parchment paper: Ensures your cakes release perfectly from the pans every time
- Cake tester or toothpicks: For checking doneness
- Wire cooling racks: Allow air to circulate around the cakes for even cooling
If you don't have a stand mixer, a hand mixer works fine. In a pinch, you can even make this with a wooden spoon and some elbow grease!
Storage & Make-Ahead Tips
The beauty of this Lemon Lavender Cake isn’t just in its fresh, vibrant flavor—it also stores like a dream. Whether you're planning ahead for a gathering or simply saving a slice for later, here’s how to keep every bite tasting just as lovely as the first.
Room Temperature Storage
Your Lemon Lavender Cake will stay moist and flavorful for up to 3 days at room temperature when stored in an airtight container. In fact, the lemon and lavender notes become even more pronounced after a day, making it even better with time.
Refrigerator Storage
If your kitchen tends to run warm or you want to keep the cake fresh for a few extra days, pop it into the fridge. It’ll keep well for up to 5 days. Just be sure to let it come back to room temperature before serving; cold cake tends to dull the delicate flavors and soft crumb.
Freezing Instructions
Yes, this Lemon Lavender Cake freezes beautifully! Whether you’re freezing the whole thing or saving individual slices, here’s the best method to preserve taste and texture:
- Let the cake cool completely
- Wrap slices or layers snugly in plastic wrap
- Add a protective layer of aluminum foil
- Store in the freezer for up to 3 months
When you’re ready to enjoy it again, simply thaw overnight in the refrigerator or leave at room temperature for a few hours. The glaze holds up well too, so feel free to freeze it fully dressed or plain.
The Overnight Magic: A Baker’s Secret Whisper
Here’s a little secret I don’t often share; but it’s the kind of trick that turns a good Lemon Lavender Cake into something truly unforgettable. The first time I made this cake, I left it covered on the counter overnight, too tired to glaze it until morning. What happened the next day? Absolute magic. The lavender, which had been gently fragrant before, mellowed into the lemon like a soft echo, creating a flavor so smooth and harmonious, I almost didn’t recognize my own bake.
Since then, I always make it the night before. It’s my quiet little ritual before hosting brunch or tea; the cake rests, the flavors bloom, and by morning, it’s ready to impress; without me lifting a finger. Trust me; let your Lemon Lavender Cake sleep. You’ll be rewarded with a dessert that’s calm, confident, and quietly spectacular.
FAQ
Do lemon and lavender go well together?
Yes; surprisingly well! Lemon and lavender strike a perfect balance when used thoughtfully. The lemon brings brightness and citrusy zing, while the lavender adds a soft floral note that’s soothing and elegant. In a well-balanced Lemon Lavender Cake, neither flavor overpowers the other; instead, they create a fresh, aromatic experience that feels both indulgent and refined.
What does lavender cake taste like?
Lavender cake has a light, floral flavor that’s often compared to the aroma of a blooming garden—but don’t worry, it won’t taste like perfume if used properly! When paired with lemon, like in a Lemon Lavender Cake, the lavender comes across as gentle and herbaceous, with a calming aftertaste that complements the citrus perfectly. The overall flavor is unique, delicate, and beautifully balanced.
What is in a Queen Elizabeth cake?
Queen Elizabeth Cake is quite different from a Lemon Lavender Cake! It’s a classic Canadian dessert made with dates, often topped with a broiled coconut and brown sugar icing. The flavor is warm, sticky, and comforting; more like a spiced date cake than a floral or citrus dessert.
What goes well with lavender in cake?
Lavender pairs well with several ingredients that highlight or soften its floral qualities. Lemon (of course) is a top match, as the tartness balances the lavender’s earthiness. Other great companions include honey, vanilla, blueberries, and white chocolate. In a Lemon Lavender Cake, lemon is the star partner, but you can get creative with glazes or toppings that add dimension; like a drizzle of honey glaze or a sprinkle of candied lemon peel.
Your New Favorite Bake Starts Here
Ready to bring a little magic to your kitchen? This Lemon Lavender Cake is everything a dreamy dessert should be bright, floral, and effortlessly elegant. Don’t let the ingredient list fool you; it’s much simpler than it looks, and once you taste that first bite, you’ll know it was all worth it. Whether you're baking for a spring brunch, treating friends to an afternoon tea, or just spoiling yourself (as you should), this cake delivers on flavor, charm, and that little wow factor.
And if you’re like me and love to build a whole vibe around your bakes, pair this beauty with my refreshing Lavender Limeade Recipe ; it’s light, floral, and perfectly zesty for warmer days. Craving a little something extra for dessert trays or edible gifts? Try the No-Bake Lemon Truffles Recipe ; they’re tangy, creamy, and absolutely addictive without even turning on the oven.
So; have you tried baking with lavender before? If not, this is your gentle, delicious nudge. Give it a go, and let me know how your Lemon Lavender Cake turns out in the comments. I’d love to hear what twists you add or who you end up sharing it with (if you do at all).
Related
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Pairing
These are my favorite dishes to serve with this Lemon Lavender Cake recipe:
Lemon Lavender Cake
Equipment
- 2 Mixing bowls
- 1 Hand mixer or stand mixer
- 1 9-inch loaf pans
- 1 Parchment paper
- 1 Wire cooling rack
- 1 Microplane (for zesting)
- 1 Whisk
- 1 Small strainer
- 1 Spoon or ladle
Ingredients
Cake
- 2½ cups all-purpose flour sifted
- 2 teaspoon baking powder leveled
- ½ teaspoon salt —
- 1 cup unsalted butter softened
- 2 cups granulated sugar —
- 4 large eggs room temperature
- 1 tablespoon lemon zest from about 2 lemons
- 3 tablespoon fresh lemon juice —
- 2 tablespoon dried lavender buds ground, culinary grade
- 1 cup buttermilk room temperature
- 1 teaspoon vanilla extract pure
Glaze
- 2 cups powdered sugar sifted
- 3 tablespoon fresh lemon juice —
- 1 teaspoon lavender-infused water see below
- 1 teaspoon lemon zest optional garnish
Instructions
- Preheat oven and prep pans
- Mix dry ingredients
- Cream butter and sugar
- Add eggs and flavorings
- Alternate adding dry mix and buttermilk
- Pour batter and bake
- Cool cakes completely
- Steep lavender and make glaze
- Glaze the cake and decorate
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