Description
A bright, floral loaf cake featuring culinary lavender and fresh lemon for a fragrant and moist dessert.
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 2 ½ cups (312g) all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1 tablespoon finely ground culinary lavender
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk or buttermilk
- ¼ cup (60ml) fresh lemon juice
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy (4-5 minutes).
- Add the eggs one at a time, beating well after each.
- Stir in the lemon zest and vanilla extract.
- In a separate bowl, whisk flour, baking powder, salt, and ground lavender.
- With the mixer on low, alternate adding the dry ingredients with the milk, starting and ending with flour; mix until just combined.
- Gently fold in the lemon juice until streaks disappear.
- Pour batter into prepared loaf pan and smooth the top; bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and place on a rack to cool completely.
- Whisk powdered sugar with lemon juice to make a glaze, then drizzle over the cooled cake.
- Let the glaze set for 15-30 minutes before slicing.
Notes
Use culinary-grade lavender for best flavor. Store in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg