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    August 3, 2019

    Lemon Lavender Cake

    Lemon Lavender Cake

    Lemon Lavender Cake

    Serves 8-12

    This cake is a great way to use fresh, seasonal lemons and lavender. You can never go wrong with a lemon cake and the delicate hint of lavender adds something unique and magical to this dessert. It also makes a beautiful presentation when topped with a few sprigs of fresh lavender. I created this Lemon Lavender Cake as a birthday cake for my great niece Sarah and she loved it!

    Ingredients:

    For the cake:
    Flour, 380 grams
    Baking powder, 1 teaspoon
    Salt, 1 teaspoon
    Lavender, dried or fresh, crumbled, 2 teaspoons (untreated, culinary-use lavender only)

    Freshly harvested lavender for Lemon Lavender Cake
    Butter, very soft, 350 grams
    Sugar, 400 grams
    Eggs, 6 large
    Lemon zest from 4 lemons
    Lemon juice, freshly squeezed, 6 tablespoons
    1 teaspoon vanilla extract
    Greek yogurt, 120 grams
    Additional lavender sprigs for decoration
    For the lemon glaze:
    Powdered sugar, sifted, 240 grams
    Lemon juice, freshly squeezed, 3 tablespoons
    Milk, 2 tablespoons

    Special equipment you may need:
    Bundt pan: 20.5 centimeters / 8.5 inches
    Microplane zester
    Parchment paper

    Procedure:

    Preheat the oven to 350°F (177°C)
    Line the bundt pan with parchment paper.
    Whisk the flour, baking powder, salt and lavender together.
    Using an electric mixer, cream the butter and sugar together on high until very light and fluffy, about two minutes.
    Set the mixer on medium/low and mix in the eggs, one per time, until fully incorporated.
    Set the mixer on medium and blend in the lemon zest and juice, yogurt and vanilla.
    Add the flour mixture, one third at a time, and beat on medium/high until fully combined.
    Scrape down the sides and bottom of the bowl as necessary.
    Once the ingredients are fully incorporated, pour the batter into the parchment paper-lined cake pan.
    Bake the Lemon Lavender Cake for 65 to 70 minutes until a toothpick comes out mostly clean.
    Let the cake cool for close to an hour then remove it from the cake pan.
    While the cake is cooling prepare the lemon glaze by whisking the powdered sugar, lemon juice and milk together until smooth and creamy.
    While the cake is still slightly warm drizzle the lemon glaze on top of the Lemon Lavender Cake.
    Garnish with sprigs of fresh lavender.

    The cake can be frozen; if you do, wait to ice the cake until it has defrosted.

    You might also want try this Lemon Poundcake or Lemon Ricotta Pancakes!

    Lemon Lavender Cake

     

    Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.

    Lemon Lavender Cake

    Lemon Lavender Cake 

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 1 hour 10 minutes
    20 minutes
    Total Time: 2 hours
    This cake is a great way to use fresh, seasonal lemons and lavender. You can never go wrong with a lemon cake and the delicate hint of lavender adds something unique and magical to this dessert. It also makes a beautiful presentation when topped with a few sprigs of fresh lavender. I created this Lemon Lavender Cake as a birthday cake for my great niece Sarah and she loved it!
    Course: Dessert
    Cuisine: international, Italian
    Servings: 10

    Equipment

    • Bundt pan: 20.5 centimeters / 8.5 inches
    • Microplane zester
    • Parchment paper

    Ingredients 
    Metric - U.S. Customary

    For the cake:

    • 380 grams Flour
    • 1 teaspoon Baking powder
    • 1 teaspoon Salt
    • 2 teaspoons Lavender dried or fresh, crumbled (untreated, culinary-use lavender only)
    • 350 grams Butter very soft
    • 400 grams Sugar
    • 6 Eggs large
    • 4 Lemon zest from 4 lemons
    • 6 tablespoons Lemon juice freshly squeezed
    • 120 grams Greek yogurt
    • Additional lavender sprigs for decoration

    For the lemon glaze:

    • 240 grams Powdered sugar sifted
    • 3 tablespoons Lemon juice freshly squeezed
    • 2 tablespoons Milk
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350°F (177°C)
    • Line the bundt pan with parchment paper.
    • Whisk the flour, baking powder, salt and lavender together.
    • Using an electric mixer, cream the butter and sugar together on high until very light and fluffy, about two minutes.
    • Set the mixer on medium/low and mix in the eggs, one per time, until fully incorporated.
    • Set the mixer on medium and blend in the lemon zest and juice, yogurt and vanilla.
    • Add the flour mixture, one third at a time, and beat on medium/high until fully combined.
    • Scrape down the sides and bottom of the bowl as necessary.
    • Once the ingredients are fully incorporated, pour the batter into the parchment paper-lined cake pan.
    • Bake the Lemon Lavender Cake for 65 to 70 minutes until a toothpick comes out mostly clean.
    • Let the cake cool for close to an hour then remove it from the cake pan.
    • While the cake is cooling prepare the lemon glaze by whisking the powdered sugar, lemon juice and milk together until smooth and creamy.
    • While the  is still slightly warm drizzle the lemon glaze on top of the Lemon Lavender Cake.
    • Garnish with sprigs of fresh lavender.
    • The cake can be frozen; if you do, wait to ice the cake un

    Nutrition

    Serving: 100g | Calories: 7005kcal | Carbohydrates: 990g | Protein: 94g | Fat: 316g | Saturated Fat: 190g | Cholesterol: 1744mg | Sodium: 5285mg | Potassium: 2203mg | Fiber: 23g | Sugar: 656g | Vitamin A: 10265IU | Vitamin C: 282.4mg | Calcium: 762mg | Iron: 25.6mg
    Tried this recipe?Let us know how it was!

    PIN THIS ON PINTEREST:

    Lemon Lavender Cake is a wonderful cake that combines two delicious flavors together!

    I make a small commission on purchases made through links on my website. Prices are identical, but purchasing through my links helps support my work to bring you great recipes, culinary and travel information!

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    Reader Interactions

    Comments

    1. Evelyn says

      August 08, 2020 at 1:37 am

      You mention adding vanilla in the steps of the recipe, but it isn’t listed as an ingredient. Did you add it? How much? Thanks!

      Reply
      • Wendy says

        August 08, 2020 at 10:18 am

        Thank you for pointing this out Evelyn! Yes I did use the vanilla: 1 teaspoon. The recipe now reflects that. Please leave me a comment once you've made the cake; I hope you love it as much as I do.

        Reply
    2. Dolores says

      June 30, 2020 at 9:05 am

      Hi Wendy! I made this cake in May . What a lovely , pretty easy recipe. It reminded me of our many visits to the Lavender Farm in England! Next time I make it I will add more lemon and lavender to see how intense I can get the flavors:)

      Reply
      • Wendy says

        June 30, 2020 at 9:40 am

        So glad you enjoyed the recipe and that that it gave you fond memories of the lavender farm in England!

        Reply
    3. Phyllis@Oracibo says

      August 05, 2019 at 9:48 pm

      Wendy your cake looks beautifully delicious...my kind of cake! I'm crazy for lemon desserts! Decorated beautifully too! Wish I could find those sugar bits here...must get some when I'm there next! Ciao, P

      Reply
      • Wendy says

        August 06, 2019 at 6:14 am

        Thanks Phyllis!
        I had no idea those sugar bits were unavailable in North America, and yes, they are great for decorating cakes! Most commonly they are used for panettone and pandoro.

        Reply

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    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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