Lemon Lavender Cake

A soft, fragrant Lemon Lavender Cake with a bright citrus zing and gentle floral notes—perfect for spring gatherings, brunches, or a quiet cup of tea.

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Course: Brunch, Dessert, Tea-time

Cuisine: American, French-inspired

Keyword: lemon lavender cake, Lemon lavender cake recipe, Lemon lavender pound cake, Old fashioned lemon lavender cake

Prep Time: 25

Cook Time: 30

Resting Time – Overnight flavor development: 8

Total Time: 9

Servings: slices

Calories: 425kcal

Cost: $10

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

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition