Name: Lavender Peach Celebration Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour (For a gluten-free option, try a 1:1 GF blend.); 1 cup granulated sugar (Sub with 3/4 cup brown sugar for a deeper note.); 1/2 cup unsalted butter, softened (Can use vegetable shortening or dairy-free butter for vegan.); 2 large eggs (Or 2 flax eggs for vegan swaps.); 1 cup milk (Whole milk gives the best texture; almond or oat milk work too.); 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 cup fresh peaches, diced (Leave skins on for color; toss in 1 tsp flour to prevent sinking.); 1 tablespoon culinary lavender, dried (Use culinary-grade only; crush lightly between fingers.); 1/4 teaspoon salt

I still remember the first time I baked this lavender peach celebration cake — the kitchen smelled like late-summer evenings, and the crumb was tender enough to melt with a dollop of whipped cream. It’s a simple, unfussy cake that highlights ripe peaches and a whisper of culinary lavender, perfect for backyard brunches, small celebrations, or when you want a fragrant dessert without fuss. If you love fruit-forward cakes that aren’t overly sweet, this one will quickly become a go-to. For a playful twist on peach desserts, I sometimes pair slices with my favorite peach treats like peach cobbler cheesecake donuts for a multi-dessert spread.

What makes this recipe special

This cake balances two bright, delicate flavors: the juicy warmth of fresh peaches and the floral perfume of culinary lavender. It’s straightforward to make, uses pantry basics, and still feels celebratory thanks to those aromatic notes. Because the recipe is baked in an 8- or 9-inch pan, it serves well for intimate gatherings or can be doubled for a larger crowd.

“Light crumb, gentle lavender perfume, and pockets of peach — a summer slice that disappears fast.” — a neighbor after our last block-party test

Reasons to try it:

Quick prep (about 15–20 minutes hands-on) and classic oven baking.
Uses fresh seasonal fruit — when peaches are at their best this cake really shines.
Kid- and guest-friendly: not too floral, not too sweet.
Flexible: easy to adapt to dairy-free or gluten-free swaps.

Step-by-step overview

Before you start: this cake is whipped-together batter, gently combined, then baked until a toothpick comes out clean. Expect these stages:

Preheat and prep the pan.
Cream butter and sugar until light.
Add eggs, then vanilla and milk.
Whisk dry ingredients with lavender; gently fold into wet mix.
Fold in diced peaches (tossed lightly in flour helps them stay suspended).
Bake 30–35 minutes; cool before slicing.

This gives you a feel for timing and flow so you won’t be surprised while baking.

What you’ll need

2 cups all-purpose flour (for a gluten-free option, try a 1:1 GF blend)
1 cup granulated sugar (sub with 3/4 cup brown sugar for a deeper note)
1/2 cup unsalted butter, softened (can use vegetable shortening or dairy-free butter for vegan)
2 large eggs (or 2 flax eggs for vegan swaps)
1 cup milk (whole milk gives best texture; almond or oat milk work too)
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup fresh peaches, diced (leave skins on for color; toss in 1 tsp flour to prevent sinking)
1 tablespoon culinary lavender, dried (use culinary-grade only; crush lightly between fingers)
1/4 teaspoon salt

Notes and substitutions:

Culinary lavender is milder than you’d expect; avoid garden lavender unless labeled culinary.
If peaches are very juicy, pat them dry to avoid thinning the batter.
For a richer cake, replace 1/4 cup milk with yogurt or sour cream.

Directions to follow

Preheat oven to 350°F (175°C). Grease an 8- or 9-inch cake pan and line the bottom with parchment.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating briefly after each so the mixture stays smooth. Stir in the vanilla and milk until combined.
In a separate bowl, whisk together the flour, baking powder, salt, and dried lavender to distribute the lavender evenly.
Add the dry ingredients to the wet mixture in two or three additions. Mix gently — stop as soon as the flour is incorporated to keep the cake tender.
Fold in the diced peaches with a spatula, keeping the motion gentle so they don’t break up.
Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to settle the batter.
Bake 30–35 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Start checking at 28 minutes to avoid overbaking.
Cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream.
For brunch, pair slices with ricotta and honey on the side, or a simple yogurt parfait.
A light dusting of powdered sugar and a few fresh peach slices makes a pretty presentation.
Try pairing with a floral tea or a glass of sparkling wine for celebrations. For playful dessert stations, serve alongside other peach treats like peach cobbler cheesecake cones.

Storage and reheating tips

Room temperature: Keep covered with a cake dome or plastic wrap for up to 2 days.
Refrigerator: Store airtight for up to 4 days; bring to room temperature before serving to revive softness.
Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge then warm gently in a 300°F oven for 10–12 minutes.
Food safety: Because this cake contains eggs and dairy, don’t keep unrefrigerated for more than 2 hours in warm conditions.

Pro chef tips

Don’t overmix: Once you add flour, stir just until combined. Overworking develops gluten and makes the cake dense.
Bloom the lavender for a gentler flavor: steep the dried lavender in warm milk for 10 minutes, strain, then use the milk in the batter. This can spread the floral note more evenly and prevent tiny specks of lavender in the cake.
Prevent sinking peaches: toss diced peaches in a teaspoon of flour before folding into batter.
Test for doneness at the center; edges may set earlier. Rotate the pan once if your oven has hot spots.
If you want a more pronounced lavender flavor, start with 1 tablespoon but taste and adjust next time — too much can taste soapy.

For more ideas on pairing peach desserts, see this peach cobbler cheesecake inspiration I like to reference.

Creative twists

Lavender-peach upside-down: arrange peach slices on the bottom with brown sugar before pouring batter to create a caramelized top after inverting.
Almond-lavender: replace 1/4 cup flour with almond flour and add 1/2 teaspoon almond extract.
Walnut-studded: fold in 1/2 cup toasted walnuts (or try the walnut idea from a similar recipe) for crunch.
Vegan: use plant-based butter, flax eggs, and your preferred non-dairy milk; bake a bit longer and test for doneness.
Glaze variation: make a simple lemon glaze (powdered sugar + lemon juice) to brighten the floral notes.

Your questions answered

Q: Can I use frozen peaches instead of fresh?
A: Yes. Thaw and drain them well, then pat dry. Toss with a teaspoon of flour to help prevent excess moisture. Frozen peaches can make the batter wetter, so fold gently.

Q: How strong will the lavender flavor be?
A: One tablespoon of dried culinary lavender gives a light, aromatic note. If you prefer a bolder lavender flavor, increase gradually — but avoid more than 2 tablespoons unless you bloom it first, or it may become overpowering.

Q: Can I make this gluten-free or dairy-free?
A: For gluten-free, use a tested 1:1 gluten-free flour blend. For dairy-free, swap butter for vegan butter and milk for almond or oat milk. Texture may vary slightly but the cake will still be delicious.

Q: What’s the best way to cut neat slices?
A: Chill the cake briefly (20–30 minutes) to firm it slightly for cleaner slices, and wipe the knife between cuts.

Q: How long does it take from start to finish?
A: About 15–20 minutes hands-on prep, plus 30–35 minutes baking and cooling time — expect roughly an hour total.

Conclusion

If you want another baker’s take or a walnut-studded version, check out this lovely write-up of a Lavender, Peach Cake with Walnuts for inspiration. For a visual step-by-step, there’s a helpful video demonstration at Peach Lavender Cake (video) – Tatyanas Everyday Food that shows technique and presentation ideas.