For the Cake: – 1½ cups all-purpose flour – 1 teaspoon baking powder – ¼ teaspoon salt – ½ cup unsalted butter, softened – ¾ cup granulated sugar – 2 large eggs – 2 tablespoons lemon juice – 1 tablespoon lemon zest – ½ cup milk – 1 tablespoon dried culinary lavender For the Glaze: – 1 cup powdered sugar – 2 tablespoons lemon juice
Warm the milk and steep the dried lavender for 10 minutes. Strain and cool. This floral infusion gives the cake its signature flavor.
Cream butter and sugar, then beat in eggs, lemon zest, and juice. Add dry ingredients alternately with the infused milk until smooth.
Pour batter into a greased loaf or round pan. Bake at 350°F for 45–50 minutes or until a toothpick inserted in the center comes out clean.
Drizzle cooled cake with a lemon glaze made from lemon juice and powdered sugar. Garnish with lavender buds or lemon slices if desired.
Delicately sweet and moist, this cake offers a perfect balance of bright lemon and calming lavender with a tender crumb and light glaze.