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lemon lavender cake

the zesty lemon & aromatic lavender make this cake a scrumptious masterpiece breakfast for this Monday morning.

(serves 8 & takes 20 minutes + 1 hour idle)



1½ cups all-purpose flour

¾ tsp kosher salt

¾ tsp baking powder

¼ tsp baking soda

¾ cup + 1 tbsp granulated sugar

2 tsp dried lavender

4 tsp finely grated lemon zest

½ tsp vanilla extract

½ cup unsalted butter

2 large eggs, room temperature

½ cup your favorite milk

3 tbsp fresh lemon juice


1 cup powdered sugar

2 tbsp your favorite milk

1 lemon


1. preheat oven to 350°F. in a medium bowl, whisk flour, salt, baking powder, & baking soda.

2. in a food processor, pulse sugar, lavender, lemon zest, & vanilla. set 1 tbsp lavender sugar aside.

3. in a large bowl, beat remaining lavender sugar & butter. add eggs. in a small bowl, combine milk & lemon juice. add dry ingredients to lavender sugar mixture in 3 additions, alternating with milk mixture.

4. pour batter into parchment lined cake pan. bake cake 1 hour. in a medium bowl, mix powdered sugar & milk. top with 1 tbsp reserved lavender sugar.


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