Lemon brings brightness, the kind of tartness that cuts through sweetness and keeps everything awake.
Lavender brings stillness, a soft, herbal calm that lingers quietly in the background. Together, they balance each other perfectly. You get freshness without sharpness, sweetness without fatigue.
The key, though, is restraint. A pinch too much lavender and it tastes like soap. A little too little, and you’ll miss its charm entirely. When done right, you don’t taste “lavender”, you just taste calm.
I use dried culinary lavender, lightly crushed between my fingers, before mixing it in. The warmth of the batter releases the oils and perfumes the entire loaf without overpowering it.
It’s the kind of scent that draws people into the kitchen before they know what’s baking.
The Texture That Makes It Special
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This cake isn’t fancy, it’s the kind you slice thick, serve plain, and eat while standing by the counter. The crumb is soft, buttery, and slightly dense, the kind that feels almost creamy on the tongue.
I use yogurt again here instead of milk; it gives a subtle tang that matches the lemon and keeps the loaf from drying out. Olive oil blends beautifully with the floral notes, though butter works too if you want something richer.
Lemon Lavender Loaf Cake
Equipment
- 9x5 inch loaf pan or similar size
- Mixing bowls 2 medium
- Microplane or fine grater for zesting
- Whisk
- Rubber spatula
- Sifter or fine mesh sieve
- Cooling rack
Ingredients
For the Loaf
- 1 cup granulated sugar
- Zest of 2 lemons
- 2 large eggs
- 1 cup Greek yogurt full fat preferred
- ½ cup olive oil or melted unsalted butter
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1½ tsp dried culinary lavender, lightly crushed
For the Glaze
- ¾ cup powdered sugar
- 1-2 tbsp fresh lemon juice
- 1 drop lavender extract optional, or use lavender-infused milk
Optional Garnish
- A few dried lavender buds
- Thin curls of lemon zest
Instructions
- Prep the Pan & IngredientsPreheat oven to 170°C (340°F). Grease a 9x5-inch loaf pan and line with parchment. Zest the lemons and rub the zest into the sugar with your fingers until fragrant.
- Make the Wet MixWhisk in eggs until pale and thick. Add Greek yogurt, olive oil (or melted butter), lemon juice, and vanilla extract. Mix until smooth.
- Prepare Dry IngredientsIn a separate bowl, sift together flour, baking powder, and salt. Stir in crushed dried lavender.
- Combine & BakeGently fold the dry ingredients into the wet mix until just combined. Pour into the pan and bake for 45–50 minutes, until a toothpick comes out clean and the loaf is golden and domed.
- Cool & GlazeCool the cake for 10 minutes in the pan, then transfer to a rack. Whisk together powdered sugar and lemon juice (plus lavender extract, if using), then drizzle over the warm loaf. Let glaze set before slicing.
Video
Notes
Cooking Tips
- Use culinary lavender only. Anything else will taste bitter or soapy.
- Zest before juicing. Once a lemon is cut, zesting becomes nearly impossible.
- Don’t overbake. Pull the cake when edges are golden and springy. Overbaking dries it out.
- Let glaze set before slicing. Cutting too soon causes it to slide off.
- Store at room temperature, wrapped or in an airtight container. Flavor deepens by day two.
The Kind of Cake That Stays With You
@dedetable POV: you find a recipe that’s Spring in a dessert 💜✨ FOLLOW @dedetable for more recipes! 🌿 This lemon lavender loaf is super soft, moist, and made with fresh lemon zest and edible lavender flowers. The floral, citrus flavors make this loaf worth the indulgence. Not to mention it’s completely dairy free, egg free, and 100% *vegan*. It’s the dreamiest loaf you’ll make this Spring 🥹 Comment ‘LOAF’ and I’ll send the recipe right into your inbox! 📬 #lemonloaf #lemonlavender #easybaking #easyrecipeideas #plantbased #fyppppppppppppppppppppppp #fypシ゚viral #foryoupage #foryourpage #fypシ ♬ Anxiety – Doechii
I’ve made this loaf for quiet Sundays, for friends who needed a reminder of summer, and once for someone who’d never tasted lavender in dessert before. Every time, the reaction is the same: a pause, a breath, and then that small smile people get when something hits them deeper than they expect.
It’s not a celebration cake. It’s an everyday cake that turns an ordinary afternoon into something soft and memorable.
It’s the smell that lingers long after the oven’s off, lemon, lavender, and something else you can’t quite name. Maybe it’s just calm. Maybe it’s the kind of peace that only certain scents can bring.
Either way, this lemon lavender loaf is proof that sometimes the simplest bakes carry the most beauty, no layers, no frosting, just a single slice that smells like a French garden and tastes like a slow morning in spring.