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Moist Lemon Lavender Loaf Cake with Easy Honey Glaze

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A moist and fragrant lemon lavender loaf cake topped with a glossy honey glaze, perfect for tea time or brunch. This recipe balances bright lemon zest and juice with delicate culinary lavender for a unique floral note.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon dried culinary lavender buds (food-grade)
  • ½ cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60 ml) fresh lemon juice (about 2 medium lemons)
  • Zest of 2 lemons
  • ½ cup (120 ml) whole milk (dairy or almond milk)
  • 1 teaspoon vanilla extract
  • For the Honey Glaze:
  • ¼ cup (85 grams) honey (raw or mild-flavored)
  • 2 tablespoons (30 ml) fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, salt, and dried lavender buds until evenly combined. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition to fully incorporate.
  5. Mix in lemon zest, fresh lemon juice, and vanilla extract until fragrant.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix just until combined.
  7. Pour batter into prepared loaf pan and smooth the top. Tap pan gently to release air bubbles.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil after 40 minutes if top browns too fast.
  9. While baking, warm honey and lemon juice in a small saucepan over low heat until smooth and runny. Remove from heat.
  10. Let cake cool in pan for 10 minutes. Poke top gently with a skewer or fork and brush honey glaze evenly over warm cake to soak in.
  11. Remove cake from pan and cool completely on a wire rack before slicing.

Notes

Do not overuse lavender to avoid soapy taste; use culinary-grade dried lavender. Use room temperature ingredients for best texture. Alternate adding dry ingredients and milk to prevent overmixing. Tent cake with foil if browning too fast. Brush honey glaze while cake is warm to lock in moisture. Cool cake completely on a rack to avoid sogginess. Refrigerate before slicing for cleaner cuts if kitchen is humid.

Nutrition

Keywords: lemon loaf cake, lavender cake, honey glaze, lemon dessert, floral cake, easy loaf cake, tea time cake, brunch dessert

Find it online: https://elaraeats.com/moist-lemon-lavender-loaf-cake-recipe-with-easy-honey-glaze-tutorial/