Lemon Lavender Loaf Cake (Printer-friendly)

Fragrant lemon loaf with floral lavender and a glossy honey glaze — tender crumb and bright citrus notes.

# What You'll Need:

→ Loaf Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1 tablespoon dried culinary lavender buds
06 - Zest of 2 lemons
07 - 3/4 cup unsalted butter (1 1/2 sticks), room temperature
08 - 1 cup granulated sugar
09 - 3 large eggs, room temperature
10 - 1/3 cup Greek yogurt or sour cream, room temperature
11 - 1/4 cup whole milk, room temperature
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon pure vanilla extract

→ Honey Glaze

14 - 1 cup confectioners' sugar, sifted
15 - 1 1/2 tablespoons honey
16 - 2 to 3 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, dried lavender and lemon zest until evenly distributed; set aside.
03 - Using an electric mixer, beat the butter and granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating briefly after each addition until the mixture is smooth and homogenous.
05 - Stir in the Greek yogurt (or sour cream), milk, fresh lemon juice and vanilla until combined.
06 - Fold the dry ingredients into the wet mixture in two additions, mixing gently and stopping as soon as streaks disappear to avoid overworking the batter.
07 - Pour the batter into the prepared pan, smooth the surface with an offset spatula and tap once on the counter to remove air pockets.
08 - Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
09 - Allow the loaf to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
10 - In a small bowl, whisk the sifted confectioners' sugar, honey and 2 tablespoons lemon juice until smooth; add up to another tablespoon of lemon juice to reach a pourable consistency.
11 - Drizzle the glaze evenly over the cooled loaf and let it set for a few minutes before slicing. Garnish with extra lemon zest or a few dried lavender buds if desired.

# Expert Advice:

01 -
  • No one expects a loaf cake to taste like edible sunshine and an herb garden in bloom—but this one does.
  • The combination of lemon and lavender wakes up your palate and makes ordinary days feel special.
02 -
  • I learned the hard way that overmixing the batter zaps out most of the tenderness—gentle folding is key.
  • Infusing the milk with extra lavender before straining gives the richest floral undertone without making the cake taste perfumed.
03 -
  • A microplane makes zesting quick and keeps the bitter pith out of your batter.
  • Room temperature ingredients are much easier to mix, creating a more even crumb in your loaf.
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