Lemon Lavender Cake

Lemon Lavender Cake is infused with the subtle floral notes of lavender. With a tangy, lemony glaze and garnished with lavender flowers, this simple cake will wow your taste buds with a perfect balance of sweet and citrusy flavors and a hint of floral elegance.

Course Dessert

Cuisine Baking

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 240kcal

Author Colleen Milne

Equipment

Ingredients

1 ½ cups all-purpose flour Or gluten-free blend
2 teaspoon baking powder
½ teaspoon salt
1 cup full fat or Greek plain yogurt
1 cup sugar
3 tablespoon lavender buds divided
½ teaspoon vanilla extract
½ cup olive oil extra virgin
2 large eggs
1 cup icing sugar
juice and zest of one lemon

Instructions

Preheat oven to 350°
Coat a 9 inch by 5 inch loaf pan with vegetable oil spray.
Whisk flour, baking powder and salt in a medium bowl.
In a separate bowl, whisk together yogurt, sugar, eggs, oil, vanilla and 2 tablespoons of the lavender buds.
Fold the flour mixture into the yogurt mixture and stir until just combined.
Pour batter into the prepared pan and bake in the centre of the oven on middle rack about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool in the pan for 10 minutes, then remove to a wire rack. Allow to cool completely.
Make the glaze: Stir together lemon juice and icing sugar in a small bowl until smooth.
Spoon the lemon glaze over the cooled cake.
Scatter the remaining 1 tablespoon of lavender buds over the cake.
Store at room temperate in an airtight container for up to 3 days

Notes

Cake pans: I have also used a 10 inch bundt pan to bake this cake. You may need to decrease the baking time if using a bundt pan. You can also use a 9 inch round pan or an 8 inch square pan. Again, watch the baking times.

Room temperature eggs: For best results in baking, have your eggs at room temperature before beginning. If you forget to take your eggs out ahead of time, just put them in a bowl and cover them with slightly warm water for five minutes.

Nutrition