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Lemon Lavender Cake

Lemon Lavender Cake 

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
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
20 minutes
Total Time 2 hours
Servings 10
Calories 7005kcal


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


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


  • 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


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