Lemon LavIngredients Recipe

If you love the fresh zing of citrus combined with the soothing floral notes of lavender, this Lemon LavIngredients cake is about to become your new favorite treat. It’s a delightful loaf cake that perfectly balances bright lemon zest and juice with the gentle essence of culinary lavender, all wrapped in a tender, buttery crumb. The magic here is in the Lemon LavIngredients themselves, blending sugar infused with lavender and lemon to create layers of flavor that dance on your palate with every bite. This recipe is simple, approachable, and lends itself beautifully to both everyday teatime and special occasions.

Ingredients You’ll Need

These Lemon LavIngredients are straightforward but incredibly important. Each ingredient plays a specific role in creating the perfect texture, vibrant flavor, and inviting color that make this cake a standout.

• Granulated sugar: Used as the base for infusing with lemon zest and lavender, providing sweetness and aroma.
• Lemon zest: Adds fresh, bright citrus oils that lift the cake’s flavor spectacularly.
• Culinary lavender: Offers floral notes that are both fragrant and subtly herbaceous.
• Salted butter (room temperature): Ensures a rich, moist crumb while balancing sweetness.
• Large eggs (room temperature): Bind everything together and contribute to the cake’s tender structure.
• Lemon juice: Brings tangy brightness and accentuates the lemon-lavender combination.
• All-purpose flour: The foundation for structure and softness.
• Baking powder: Helps the cake rise to the perfect height and lightness.
• Whole milk (room temperature): Adds moisture and contributes to a delicate crumb.
• Powdered sugar (sifted): For a smooth, sweet glaze finish.
• Lavender extract: Enhances the floral flavor in the glaze, tying the cake together.
• Purple food coloring: Just a few drops create a lovely, subtle tint to the glaze that looks as beautiful as it tastes.

How to Make Lemon LavIngredients

Step 1: Prep work

Begin by preheating your oven to 350°F (180°C) and preparing your loaf pan. Grease it well and line it with parchment paper so you can lift out the cake easily once baked. This little step makes all the difference in getting perfect slices.

Step 2: Combine the dry ingredients

Whisk together the flour and baking powder in a medium bowl. Keeping these ingredients combined separately helps ensure your cake rises evenly and has a flawless texture.

Step 3: Make lemon lavender sugar

Here’s where the magic begins! Combine your granulated sugar with lemon zest and culinary lavender. Rub them together gently to release those fragrant oils into the sugar. This infused sugar forms the fragrant heart of your Lemon LavIngredients cake—it’s what makes this recipe truly special.

Step 4: Cream butter and sugar

Add your room temperature salted butter to the lavender-lemon sugar and beat until the mixture is light and fluffy. This incorporation of air creates a soft cake that practically melts in your mouth.

Step 5: Incorporate eggs and lemon juice

One at a time, mix in your eggs to the butter mixture, making sure each is fully blended before adding the next. Then, stir in the fresh lemon juice. These steps deepen the cake’s moisture and citrus punch.

Step 6: Create batter

Start folding in half of the flour mixture, followed by the milk, and then the remaining flour. Be gentle but thorough until you have a smooth batter free of dry streaks. The balance here ensures the perfect tender crumb.

Step 7: Fill the loaf pan

Pour your batter into the prepared pan and smooth the top to an even surface. This ensures even baking and a clean loaf shape.

Step 8: Bake the cake

Bake for 50 to 60 minutes until golden on top and a skewer inserted in the center comes out clean or with a few moist crumbs. The wait is worth it to get a perfectly baked Lemon LavIngredients loaf.

Step 9: Cool the cake

Let the cake cool in the pan for 15 minutes before using the parchment overhang to transfer it to a wire rack. Cooling completely prevents the glaze from melting into the cake below.

Step 10: Mix glaze

Whisk together powdered sugar, milk, lavender extract, and a touch of purple food coloring for a pastel glaze that matches the cake’s delicate flavors. Adjust thickness by adding more sugar or milk as needed.

Step 11: Garnish and enjoy

Drizzle the glaze over the cooled loaf, let it set briefly, then slice and indulge. The glaze adds the perfect finishing touch, echoing the cake’s Lemon LavIngredients essence and making it irresistibly beautiful.

How to Serve Lemon LavIngredients

Garnishes

A gentle sprinkle of dried lavender buds or thin lemon slices on top of the glaze elevates the presentation and enhances those key flavors. Fresh mint leaves also add a lovely pop of green and fresh aroma.

Side Dishes

This cake pairs beautifully with a cup of Earl Grey tea or a light citrusy white wine. For breakfast or brunch, serve alongside fresh berries or a dollop of whipped cream for an indulgent touch.

Creative Ways to Present

Turn this loaf cake into mini bundt cakes or cupcakes for a charming gathering treat. You can also layer slices with whipped mascarpone and fresh fruit for a stunning dessert parfait highlighting the Lemon LavIngredients profile.

Make Ahead and Storage

Storing Leftovers

Store your cake in an airtight container at room temperature for up to 3 days, or in the fridge if your kitchen is warm. This keeps the texture moist and the flavors fresh.

Freezing

If you want to save the joy for later, wrap the baked and cooled cake tightly in plastic wrap and foil before freezing. It will keep well for up to 2 months. Thaw overnight in the fridge before glazing or serving.

Reheating

Warm slices gently in the microwave for 10 to 15 seconds or in a low oven to bring out that buttery softness and revive the lovely aroma of your Lemon LavIngredients cake.

FAQs

Can I use dried lavender from the grocery store?

Absolutely, but make sure it’s culinary-grade lavender, not the kind sold for potpourri. Using the right kind ensures a pleasant flavor without bitterness.

What if I don’t have lavender extract?

You can skip the lavender extract in the glaze if you want, but it really helps pull together the floral notes. Alternatively, a few drops of vanilla extract can provide some depth if needed.

Can I substitute the whole milk?

Yes, you can swap whole milk for buttermilk or a non-dairy milk, but expect a slight change in texture and tang. Whole milk keeps the crumb tender and rich.

How do I know when the cake is fully baked?

A skewer inserted into the center should come out clean or with just a few moist crumbs. Wet batter means it needs more time.

Is there a way to make the glaze thicker?

If your glaze is too thin, just whisk in a bit more powdered sugar until you reach your desired consistency. It should drizzle slowly but hold shape once on the cake.

Final Thoughts

This Lemon LavIngredients cake is such a joy to bake and eat. Its delightful fusion of bright lemon and fragrant lavender feels like a little celebration in every slice. I hope you give this recipe a try and discover how those simple ingredients come together to create something truly magical and unforgettable.

Print