Lemon Lavender Cake

About edible lavender

Lavender is a herb, just like thyme, rosemary, and sage. It's edible in both its fresh and dried forms and is a delicious ingredient in drinks, like lavender lemonade (made with a homemade lavender simple syrup), salads, desserts, and baked goods, like lavender scones, and this lemon lavender cake. Aromatic lavender is also a key ingredient in Herbs de Provence spice blend. You can even make your own lavender sugar, to sprinkle on cookies or muffins.

Culinary lavender is really the same as landscaping and garden lavender. As long as it hasn't been sprayed with pesticides, or any chemicals, it's safe to use in recipes. I use lavender from my garden, but you can also buy it at farmer's markets and online.

For culinary purposes, it's best to use English lavender, as opposed to French lavender. It has a milder, sweeter scent and flavor. It also has lower levels of camphor, which can give the lavender a bitter taste.

Why you'll love this cake

Quick and easy: This lavender lemon cake is super easy to mix up and no special equipment is required. No need to haul out the food processor or stand mixer.

Delicious: You will be pleasantly surprised at how bright citrus and subtle floral notes of lavender combine to make this cake so amazing.

Ingredients you'll need

Ingredient quantities and complete instructions are in the printable recipe card on the bottom of this post.

For the cake

• Flour: I originally created this recipe using all-purpose flour (pre gluten-free). It was perfect. I now use a gluten-free all purpose 1:1 ratio flour, and the cake is every bit as perfect. So feel free to use either, according to your dietary needs.
• Baking powder: Our leavening agent is baking powder. Check for gluten-free if needed.
• Greek yogurt: This lemon lavender cake is actually a classic French-style yogurt cake that's been dressed up a little! Full fat Greek yogurt produces a moist and rich cake with a little bit of tang. Use regular plain, full fat yogurt if that's what you have.
• Sugar: Granulated sugar is needed for this recipe.
• Eggs: I use large eggs for this recipe, and all recipes unless otherwise noted.
• Olive oil: Olive oil gives this cake a a lighter, fluffier texture than a butter cake, and has a subtle flavor that pairs perfectly with the Mediterranean flavors of lavender and lemon.
• Lavender buds: Dried or fresh lavender flowers will both work for this lavender cake recipe. If you don't grow your own pesticide and herbicide-free lavender, you will need to buy some. It's easy to find on-line, and it will be labeled as culinary lavender or food grade lavender. You may find sprigs of fresh lavender at your local farmer's market. You can also find dried lavender in health food stores and tea shops. If you buy lavender tea for this recipe, it should be 100 percent lavender. Dried lavender will have a stronger lavender flavor than fresh, so you may want to use less.

For the lemon glaze

• Icing Sugar: Also called confectioners sugar, or powdered sugar. Its fine texture makes this sugar ideal for glazes.
• Lemon: Tart lemon is a perfect pairing for the subtle hint of lavender in this delicious cake. Use fresh lemon juice and zest of the lemon for maximum lemon flavor.

How to make Lemon Lavender Cake

1. In a medium bowl, whisk together the dry ingredients.
2. In a large bowl, whisk together the eggs, yogurt, olive oil, sugar, vanilla and lavender buds.
3. Fold the dry ingredients into the wet ingredients and stir until combined.
4. Spread the cake batter in a loaf pan and bake. Let the cake cool on a cooling rack.

5. In a small bowl, whisk the lemon juice, lemon zest, and icing sugar until smooth.
6. Spoon the glaze over the cooled cake and scatter lavender buds over the top of the cake.

More simple cakes

If you love whipping together simple, easy cakes, you will also love French Strawberry Cake, Apple Walnut Spice Cake, Air Fryer Chocolate Cake, or Apple Ricotta Cake.