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Lemon lavender loaf cake topped with a white lemon glaze, garnished with dried lavender buds and lemon zest on a white serving platter

Lemon Lavender Loaf Cake

This Lemon Lavender Loaf Cake is a gentle study in contrasts - bright citrus balanced with soft floral notes, sugar tempered with tang, and richness held together by a creamy, dense crumb.
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Prep Time 20 minutes
Cook Time 50 minutes
Course Dessert
Cuisine French-Inspired
Servings 10 slices
Calories 290 kcal

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 & Ingredients
    Preheat 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 Mix
    Whisk in eggs until pale and thick.
    Add Greek yogurt, olive oil (or melted butter), lemon juice, and vanilla extract.
    Mix until smooth.
  • Prepare Dry Ingredients
    In a separate bowl, sift together flour, baking powder, and salt.
    Stir in crushed dried lavender.
  • Combine & Bake
    Gently 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.
    Cake batter is being poured from a glass bowl into a greased loaf pan
  • Cool & Glaze
    Cool 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.
    Lemon Lavender Loaf Cake cooling on a white platter with lemon glaze dripping down the sides and lemon zest sprinkled on top

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.
Keyword French Inspired, Lavender Dessert, Lemon Loaf, Spring Baking, Tea Cake