Lemon Lavender Cake Recipe

Name: Lemon Lavender Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons milk, divided; 1 tablespoon dried lavender buds; 1 1/2 cups white sugar; 1/2 cup butter, melted; 5 eggs; 3/4 cup lemon juice, divided; 1 1/2 lemon, zested; 2 cups cake flour; 1 teaspoon baking powder; 1 cup confectioners' sugar

Servings: persons

10 tablespoons milk, divided
1 tablespoon dried lavender buds
1 1/2 cups white sugar
1/2 cup butter, melted
5 eggs
3/4 cup lemon juice, divided
1 1/2 lemon, zested
2 cups cake flour
1 teaspoon baking powder
1 cup confectioners' sugar

1
Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt(R)) generously.
2
Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
3
Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
4
Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
5
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
6
Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.

1132

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 tablespoons milk, divided, 1 tablespoon dried lavender buds, 1 1/2 cups white sugar, 1/2 cup butter, melted, and more.

Yes, Lemon Lavender Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Lavender Cake

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