Galentine's Lemon Lavender Cake

Name: Galentine's Lemon Lavender Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 cake
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1 tablespoon dried culinary lavender; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon dried culinary lavender, crushed

Highlighted under: Holiday-Inspired Cooking

I absolutely love making this Galentine's Lemon Lavender Cake for my friends and family. The bright flavors of lemon combined with the delicate notes of lavender create a unique and refreshing dessert. It’s perfect for celebrating friendships, and the best part is how simple the recipe is! With just a few ingredients, I can whip up a cake that looks and tastes like a million bucks. If you're looking for a fun treat that’s both sweet and a little sophisticated, this cake is the one to try!

Created by

Emily

Last updated on 2026-01-05T19:10:28.275Z

When I first experimented with making this cake, I was amazed by how quickly it came together and how delightful the flavors were! The lavender adds a subtle floral essence that surprises everyone who tries it. I chose to use fresh lemon juice and zest to really amp up that citrus flavor, making each bite refreshing and zesty.

As I perfected the recipe, I learned that baking at a slightly lower temperature really helps preserve the lightness of the cake. I suggest checking it a few minutes before the 30-minute mark to ensure it's just right – golden and springy; nothing is worse than a dry cake!

        Why You Will Love This Recipe
        The perfect balance of tangy lemon and soothing lavender.
A beautiful cake that makes any gathering feel special.
Moist texture that guarantees leftovers won't last long!

      

Baking Technique Tips

When creaming the butter and sugar, aim for a light, fluffy texture. This process incorporates air, which helps the cake rise beautifully during baking. Cream them together for about 3-5 minutes. If your butter is too cold, it won’t cream well; the ideal temperature is just slightly chilled, so take it out of the fridge about 30 minutes before use.

Mixing the flour and dry ingredients is crucial for achieving the perfect structure. Be careful not to overmix once you add the flour mixture to the wet ingredients. Overmixing can lead to a dense cake instead of the light, moist texture you desire. Stir gently until just combined, ensuring no dry flour patches remain.

Ingredient Insights

Culinary lavender is key in this recipe, providing the subtle floral notes that complement the tartness of lemon. Ensure you’re using culinary-grade lavender; regular lavender can contain harmful oils. You can crush the dried lavender with a mortar and pestle before adding it, which will release more flavor into the cake.

Fresh lemon juice and zest are essential for this cake, delivering a vibrant flavor that balances the sweetness. For the best results, use organic lemons to avoid pesticide residues. Zesting before juicing is easier, as it helps reduce the mess and maximizes juice extraction from the lemon.

Ingredients

Gather these ingredients to get started:

Cake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon dried culinary lavender
2 teaspoons baking powder
½ teaspoon salt

Lemon Lavender Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon dried culinary lavender, crushed

Make sure all ingredients are at room temperature for the best results!

Instructions

Follow these simple steps to create your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix the Batter

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, lemon juice, and zest, mixing until well combined. In another bowl, whisk together the flour, baking powder, salt, and dried lavender.

Gradually add the dry ingredients to the wet mixture, alternating with the milk.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the Glaze

While the cake cools, whisk together the powdered sugar, lemon juice, and crushed lavender until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.

Glaze the Cake

Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides. Serve and enjoy your delightful creation!

Allow the cake to set for a few minutes before slicing for the best presentation.

Pro Tips

For a stronger lavender flavor, you can steep the dried lavender in the milk warm before incorporating it into the batter.

Serving Suggestions

This cake is splendid on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries like blueberries or raspberries complement the lemon-lavender flavor beautifully. For a delightful presentation, consider adding edible flowers to the top of the cake for added color and charm.

For a more sophisticated touch, serve sliced pieces alongside a cup of herbal tea, which harmonizes wonderfully with the floral notes of the cake. A light dusting of powdered sugar over the glaze just before serving creates an elegant, polished look that makes it perfect for gatherings.

Make-Ahead and Storage

This cake can be baked ahead of time. Once cooled, wrap it tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, freeze the unglazed cake by wrapping it in plastic and placing it in a freezer-safe container; it can be frozen for up to three months.

To serve after freezing, thaw the cake in the refrigerator overnight. Once thawed, prepare the glaze and apply it to keep everything fresh and vibrant. This makes it a great option for planning parties in advance while ensuring your dessert remains an impressive centerpiece.

Questions About Recipes

→ Can I use fresh lavender instead of dried?

Yes, but be sure to use culinary-grade fresh lavender in a smaller amount since it's more potent.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! This cake holds up well for a day or two and tastes even better after it sets.

→ What can I serve with this cake?

It pairs beautifully with tea, or you can serve it with a dollop of whipped cream for an extra treat.