This Lemon Lavender Cake is tender, moist, and so easy to make. It is packed with fresh lemon zest and real lavender and is topped with a tangy glaze. The perfect simple dessert for any Season!
I love baking with lavender! It has a delicious floral flavor that is so good in Earl Grey Lavender Scones or Lavender Cupcakes. And, I also really love to add it to cocktails and mocktails like my Lavender Gimlet or Blueberry Lavender Mocktail!
And today I am sharing an easy Lemon Lavender Cake that is perfect for any occasion! This cake is tender and moist and packed with fresh lemon zest and steeped lavender flowers. You don't need any special extracts to make this recipe!
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Why You'll Love This Recipe
- This recipe requires no special equipment!
- And you don't need any extracts or flavorings.
- This Lemon Lavender Cake is dairy-free and undetectably vegan.
- It is tender, moist, and packed with lemon zest and steeped lavender.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Dried Culinary Lavender: Use culinary lavender only. It should have no added fragrances or oils! I love to use culinary lavender to make Lavender Syrup and so much more!
Canola Oil: I use canola oil, but any neutral oil like safflower oil or vegetable oil will work. Do not use coconut oil!
Fresh Lemon: Fresh lemon zest and lemon juice add lemon flavor to this Lemon Lavender Cake.
Applesauce: I like unsweetened applesauce for baking.
Instructions
Step 1. Combine non-dairy milk and dried lavender in a small saucepan over medium heat.
Bring the mixture to a boil, stirring occasionally. Then cover and steep for 7 minutes.
Step 2. Pour the lavender mixture into a bowl through a fine mesh strainer.
Use the back of a spoon to press the flowers to extract as much liquid as possible.
Set aside.
Step 3. Next, in a large mixing bowl, combine sugar, canola oil, applesauce, ½ cup of the lavender milk, lemon zest, lemon juice, and vanilla extract.
Whisk well to combine.
Step 4. Add flour, baking powder, baking soda, and salt and whisk to form the batter.
Now, pour the lemon lavender cake batter into a prepared 8 ½" x 4 ½" loaf pan.
Step 5. Bake the cake in a 350°F oven for about 1 hour.
Allow the cake to cool in its pan for 20 minutes, then move it to a wire cooling rack to continue cooling.
Step 6. Make the lemon lavender glaze by whisking together lavender milk, lemon juice, and powdered sugar until completely smooth.
Spoon the glaze over the cake and allow it to set for 30 minutes before slicing!
Recipe FAQs
To store, wrap the cake tightly with plastic wrap and store at room temperature for up to 4 days.
Or slice the cake and store in the freezer for up to 1 month.
Lavender has a floral flavor that pairs well with the citrus flavor of lemon. Together, they have a bright, floral flavor.
Expert Recipe Tips
When straining the lavender flowers out of the milk, be sure to press the flowers firmly with the back of a spoon to extract as much liquid as possible!
And when you measure the lavender milk mixture for the cake, there should be a tiny bit leftover for the glaze!
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📖 Recipe
Lemon Lavender Cake
Equipment
- 1 Small Saucepan
- 1 Fine Mesh Strainer
- 1 8 ½ X 4 ½ Loaf Pan
Ingredients
- ¾ Cup Non-Dairy Milk
- 2 tablespoon Culinarly Lavender Flowers
- 2 Cups All-Purpose Flour
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 Cup Granulated Sugar
- ½ Cup Canola Oil
- ½ Cup Unsweetened Applesauce
- 1 tablespoon Lemon Zest This is the zest of 1 ½ lemons
- 2 teaspoon Lemon Juice
- 2 teaspoon Vanilla Extract
Fro the Glaze
- 1 Cup Powdered Sugar, sifted
- 5 teaspoon Lemon Juice
- 1 teaspoon Lavender Milk
Instructions
- Preheat oven to 350*F. Grease an 8 ½" x 4 ½" loaf pan well and insert a paper liner.
- In a small saucepan, combine non-dairy milk and lavender. Bring to a boil over medium heat, stirring occasionally. Once the mixture boils, remove from heat, place the lid on the pot and allow the mixture to steep for 7 minutes.¾ Cup Non-Dairy Milk, 2 tablespoon Culinarly Lavender Flowers
- Then, pour the mixture into a small bowl through a fine mesh strainer. Use the back of a spoon to press the lavender flowers to extract as much liquid as possible. See note! Then, set aside.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine and set aside.
- In a large bowl, combine sugar, canola oil, applesauce, a ½ cup of the lavender milk mixture, lemon zest, lemon juice and vanilla. See note!
- Add the dry ingredients to the wet ingredients and whisk to form the batter. Then, scrape the batter into a prepared loaf pan. Use a spatula to smooth the top of the batter.
- Then, bake the cake in a 350*F oven for 57-63 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 20 minutes, then remove the cake and transfer it to a wire cooling rack to continue cooling.
Make the Glaze
- In a small bowl, combine powdered sugar, lemon juice, and a teaspoon of the remaining lavender milk mixture. Whisk until smooth, then spoon the glaze onto the loaf, allowing to the drip down the sides.
- Allow the glaze to set for 30 minutes before slicing and serving.
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