Lemon Lavender Loaf Cake

This Lemon Lavender Loaf Cake has the most tender crumb and tastes delicious. The bright and zesty lemon flavor pairs perfectly with the fresh, fragrant lavender without making either flavor seem overwhelming. Every bite is packed with flavor and the lemon glaze takes it to the next level.

This Lemon Lavender Loaf Cake can be made in any 1 lb loaf pan. The recipe comes together quickly and bakes for just under an hour. The glaze is added to the cake once it's cooled.

It's helpful to know that a little lavender goes a long way and that using too much can cause your cake to taste a little too floral-y or soap like. I recommend using ½-1 tablespoon of dried culinary lavender, depending on your preference. Once measured, the lavender will be finely ground up in a food processor so it can seamlessly be blending into the butter, sugar, and lemon zest.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.

• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

• Check out My Favorite Baking Tools to see what I use when I bake.

Let's bake! Preheat your oven to 325º F. Prep a 1 lb loaf pan by coating it with cooking spray and lining it with parchment that slightly overhangs on each side.

Use a food processor to finely ground the dried culinary lavender. In a stand mixer fitted with a paddle attachment, combine the butter, sugar, lemon zest, and ground culinary lavender for 2-3 minutes on medium speed until light and fluffy.

Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add in the lemon juice and sour cream and mix until combined. Scrape down the sides of the bowl.

In a medium bowl whisk together the flour, baking powder, and salt. With the mixer on low, add in the flour mixture and mix just until combined.

Bake the loaf for 50-55 minutes until a toothpick or knife inserted into the center comes out clean. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and carefully using the overhanging parchment to lift the cake out of the pan.

Now let's make that lemon glaze. Sift the powdered sugar into a medium bowl. Add in the lemon juice and whipping cream and whisk together.

Once the cake has cooled, use a spoon to carefully drizzle the lemon glaze over the cake. Enjoy!

The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. It's best enjoyed slightly warmed in the microwave.