Lemon Lavender Loaf Cake (Print version)

Zesty lemon and delicate lavender in a tender loaf finished with a honey-lemon glaze—ideal for teatime or light dessert.

# What you'll need:

→ Loaf Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp fine salt
05 - 1 tbsp dried culinary lavender buds
06 - Zest of 2 lemons
07 - 3/4 cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 3 large eggs, room temperature
10 - 1/3 cup Greek yogurt (or sour cream)
11 - 1/4 cup whole milk
12 - 2 tbsp fresh lemon juice
13 - 1 tsp pure vanilla extract

→ Honey Glaze

14 - 1 cup powdered sugar, sifted
15 - 1 1/2 tbsp honey
16 - 2 to 3 tbsp fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan, line with parchment leaving an overhang for easy removal, and set aside.
02 - In a medium bowl whisk together the flour, baking powder, baking soda, salt, dried lavender buds, and lemon zest until evenly distributed; set aside.
03 - In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed until pale and light, about 3 to 4 minutes.
04 - Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed to maintain an even emulsion.
05 - Stir in the Greek yogurt (or sour cream), whole milk, fresh lemon juice, and vanilla until combined and smooth.
06 - Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks of flour remain; avoid overmixing to keep the loaf tender.
07 - Spoon the batter into the prepared loaf pan and smooth the surface with a spatula to ensure even baking.
08 - Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
09 - Allow the loaf to cool in the pan on a wire rack for 10 minutes, then lift out using the parchment overhang and cool completely on the rack.
10 - Whisk the sifted powdered sugar with honey and 2 tablespoons lemon juice until smooth; add the remaining lemon juice, a little at a time, to reach a pourable consistency.
11 - Drizzle the glaze evenly over the cooled loaf, garnish with additional lemon zest or a few dried lavender buds if desired, then slice and serve.

# Expert Tips:

01 -
  • The marriage of citrus and floral feels like an open secret between bakers who crave something a bit more special than standard lemon cake.
  • It’s one of those desserts you can bring to a gathering and watch people’s eyes widen with the first bite.
02 -
  • If you try glazing while the loaf is even a bit warm, the glaze will slither right off—wait until it’s cool for the prettiest finish.
  • I once used too much lavender and the flavor turned from dreamy to soapy—measure carefully, less is truly more.
03 -
  • Infusing your milk gently with lavender unlocks the best flavor without overwhelming the loaf.
  • Letting the glaze sit for two to three minutes before pouring helps it hold its shape and gloss.
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