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Slice of Lemon Lavender Loaf Cake with a lemon slice and lavender sprig

Lemon Lavender Loaf Cake

A moist and fragrant loaf cake combining bright lemon and floral culinary lavender, perfect for summer occasions and easy to customize with different glazes and flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cake
  • 3/4 cup vegetable oil neutral-flavored
  • 2 tsp culinary lavender dried and food-grade, finely crushed
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • Zest of 2 lemons zest of 2 lemons (preferably organic)
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup plain yogurt Greek or regular
  • Juice of 2 lemons juice of 2 lemons (about 1/4–1/3 cup)
For the glaze
  • 1 1/2 cups confectioners' (powdered) sugar sifted
  • 1/2 tbsp vegetable oil
  • 2–4 tbsp boiling water adjust for consistency
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional purple food coloring a drop or two for a lavender tint

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment.
  2. In a medium bowl, whisk together 2 1/2 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
  3. In a large bowl, whisk 3/4 cup vegetable oil and 1 1/2 cups sugar until glossy and combined. Add lemon zest.
  4. Add eggs one at a time, whisking after each until smooth. Stir in 1 tsp vanilla.
  5. Stir in 3/4 cup plain yogurt and half of the lemon juice just until mixed.
  6. Add the dry ingredients to the wet in two additions, alternating and mixing gently. Pour in the remaining lemon juice with the second addition. Stop when the batter is homogeneous.
  7. Fold in 2 tsp finely crushed culinary lavender gently.
Baking
  1. Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, checking at 45 minutes. A skewer inserted in the center should come out clean or with a few moist crumbs.
  2. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Glaze
  1. Sift 1 1/2 cups confectioners' sugar into a bowl. Stir in 1/2 tbsp oil, 1 tsp vanilla, a pinch of salt, and 2 tbsp boiling water. Add more water until the glaze is pourable but not runny.
  2. Once the loaf is cool, pour the glaze over and let it set for 15 minutes before slicing.

Notes

This cake is a great canvas for experimentation. Adjust the lavender for less floral flavor or use different oils and yogurts as desired. For storage, keep at room temperature wrapped tightly for up to 3 days or refrigerate for up to 5 days.