Bright and floral, this Lemon Lavender Loaf Cake tastes like spring. The loaf gets its lively lemon flavor from freshly zested lemons rubbed with sugar to release essential oils, plus fresh lemon juice. Culinary-grade dried lavender is gently ‘bloomed’ in oil to draw out its floral notes. The result is a light, tender loaf with delicate lavender overtones that complement the bright citrus.
Culinary Lavender vs Regular Lavender
When baking with lavender, always use culinary-grade lavender. Culinary lavender is grown and processed for food use and avoids harmful chemicals used on some ornamental varieties. It is also selected for a sweeter, more fragrant profile that suits desserts. Many lavender varieties exist, but culinary types are chosen specifically for edible applications and consistent flavor.
Blooming the Lavender in Oil
Lavender’s most aromatic compounds are fat-soluble, so oil releases its flavor more effectively than water. To bloom the lavender, heat vegetable oil over medium-high heat for about one minute, remove from the heat, stir in the dried culinary lavender, cover, and let it steep in the residual heat for 30 minutes to an hour. Strain out the lavender and reserve the infused oil. This method gives the loaf a more pronounced, layered lavender note than steeping in water.
Rubbing The Lemon Zest
Rubbing lemon zest with sugar intensifies the citrus aroma. The essential oils that give zest its fragrance are released by abrasion; sugar’s coarse texture works well for this. After zesting, combine the zest with the sugar and rub them together until the sugar takes on a pale yellow color and becomes very fragrant. This simple step adds extra lemon brightness throughout the cake.
Making the Lemon Lavender Loaf Cake
1. Bloom the lavender in oil: In a medium saucepan over medium-high heat, warm the oil for about one minute. Remove from heat and stir in the culinary lavender. Cover and let the mixture bloom for 30 minutes to one hour. Strain out the lavender and reserve the infused oil.
2. Rub the sugar and lemon zest: Combine the sugar and lemon zest in a bowl. Rub them together until the sugar is lightly yellow and very fragrant.
3. Beat eggs and sugar: In a stand mixer fitted with the paddle attachment, add the eggs, lemon-scented sugar, and vanilla. Beat on high for 3–4 minutes until the mixture is thick, fluffy, and roughly tripled in volume.
4. Add the oil: Reduce the mixer speed to medium and slowly drizzle in the lavender-infused oil while the mixer runs. Once all the oil is incorporated, beat for another 30–60 seconds.
5. Whisk the dry ingredients: In a separate bowl whisk together the flour, baking powder, and salt.
6. Alternate dry and wet ingredients: On low speed, add the dry ingredients to the mixer in three additions, alternating with the yogurt and lemon juice (start with dry, then half the yogurt/juice, then dry, etc.). Mix only until just combined to avoid overworking the batter.
7. Bake: Pour the batter into a prepared 9×5” loaf pan and bake at 350°F (177°C) for about 1 hour, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before glazing.
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Lemon Lavender Loaf Cake
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Ingredients
Lemon Lavender Loaf Cake
- 3/4 cup Vegetable Oil
- 2 tsp Culinary Lavender
- 2 ½ cups (300g) All Purpose Flour, measured correctly †
- 1 ½ tsp Baking Powder
- 1/2 tsp Salt
- 1 ½ cup Sugar
- Zest of 2 Lemons
- 3 Eggs
- 1 tsp Vanilla
- 3/4 cup Plain Yogurt, do not use nonfat
- Juice of 2 Lemons
Vanilla Glaze
- 1 ½ cups Confectioners Sugar
- 1/2 tbsp Vegetable Oil
- 2-4 tbsp Boiling Water, adjust for desired thickness
- 1 tsp Vanilla Extract
- Pinch of Salt
- Purple Food Colouring (Optional)
Equipment
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Stand mixer
Instructions
Lemon Lavender Loaf Cake
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Heat the vegetable oil in a medium saucepan over medium-high heat for about one minute. Remove from heat, stir in the culinary lavender, cover, and let bloom for 30 minutes to one hour. Strain and reserve the lavender-infused oil.
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Preheat the oven to 350°F and prepare a 9×5” loaf pan with oil and parchment. In a medium bowl whisk together the flour, baking powder, and salt.
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Combine the sugar and lemon zest, rubbing them together until the sugar is pale yellow and very fragrant.
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In a stand mixer with the paddle attachment, beat the eggs, lemon-scented sugar, and vanilla on high for 3–4 minutes until thick and fluffy. Slowly drizzle in the lavender-oil and continue beating for an additional minute.
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On low speed, add the dry mixture in three parts, alternating with the yogurt and lemon juice. Mix only until the batter is smooth.
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Transfer the batter to the prepared loaf pan and bake for about one hour, or until a toothpick inserted into the center comes out clean. Cool completely before glazing.
Vanilla Glaze
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Whisk the confectioners’ sugar, vegetable oil, boiling water (2–4 tbsp to reach your desired thickness), vanilla extract, and a pinch of salt until smooth. Optionally add a drop of purple food coloring for color. Drizzle or pipe the glaze over the cooled loaf.