Lemon Lavender Loaf Cake

Like spring-time in your mouth, this Lemon Lavender Loaf Cake is bursting with bright citrus and delicate floral flavor! This easy to make Lemon Lavender Loaf Cake gets it’s flavor from freshly zested lemon that is rubbed with sugar to bring out that extra-lemony flavor, freshly squeezed lemon juice, and dried culinary lavender that is ‘bloomed’ in oil to unlock all those amazing floral flavor compounds! The result is a light and fluffy loaf cake that has delicate floral overtones that beautifully compliment the bright citrusy flavors of lemon!

Culinary Lavender vs Regular Lavender

It is important in making this Lemon Lavender Loaf Cake, or any other recipe that involves lavender, that you use Culinary Grade Lavender. Firstly, culinary grade lavender is the only safe lavender to consume, because it has been prepared and processed in a food-grade environment, and has only had good-grade chemicals used on it during the growing process. Secondly, culinary lavenders are more flavorful and aromatic than their non-culinary counterparts. There are many varieties of lavender out there, but culinary lavender uses a varieties that are more sweet and have a sweet fragrance as well – making them perfect for edible usage.

Blooming the Lavender in Oil

Did you know that lavender is fat-soluble? What this means is that most of lavenders flavor compounds are better released by oil or fat rather than water! That means that for this recipe were going to ‘bloom’ the lavender in hot oil, instead of steeping it in hot water. This blooming process will result in an exceptionally more flavorful and multi-dimensional flavor from the lavender, giving this Lemon Lavender Loaf Cake some extra oomph! The process is simple – just heat canola oil over medium-high heat for about 1 minute, then stir in the lavender. Remove the pot from the heat, cover with a lid, and allow the lavender to bloom in the residual heat for 30 minutes to an hour, then you’re ready to go!

Rubbing The Lemon Zest

You may notice in the instructions that it says to rub the lemon zest with some sugar. The reason for doing this is because it maximizes the lemon zest flavor! The flavor and fragrance of any citrus zest is in it’s essential oils, and we can release those oils through an abrasive action, such as rubbing. Sugar’s grainy, uneven texture is perfect for this! After zesting the lemons, add the sugar to it, and then using your hands, rub the zest with the sugar. When it is properly rubbed, the sugar should be slightly yellow in color, and very very fragrant

Making the Lemon Lavender Loaf Cake

1. Bloom lavender in oil: In a medium saucepan over medium-high heat, heat oil up for about 1 minute. Remove from heat and immediately add in the lavender. Give the oil a little stirring, then cover the pot with a lid and allow the lavender to ‘bloom’ (steep) in the oil for 30 minutes to 1 hour. After this time, strain the lavender out of the oil.

2. Rub sugar and lemon zest: Add the sugar and the lemon zest to a bowl (the bowl to the stand mixer is fine!), then rub the zest with the sugar until well-fragrant.

3. Beat eggs and sugar: Add the eggs, lemon-zest-sugar, and vanilla, to your stand mixer, then beat the three together for about 3-4 minutes. By the end, it should be fluffy, and be tripled in volume.

4. Add oil: Turn the stand mixer down to medium speed, then slowly drizzle the lavender-oil into the stand mixer while it continues to beat. After all the oil has been added, beat the mixture for another 30 seconds.

5. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, baking powder, and salt, then whisk them together to combine.

6. Alternate add the dry & wet to stand mixer: First add the 1/3 of the dry ingredients, then beat until just combined. Add ½ of the yogurt and lemon juice,  and beat until just combined. Continue adding the wet & dry in this order, until all of the ingredients have been added (you’ll finish with the dry).

7. Add to pan & bake: Pour the Lemon Lavender Loaf Cake batter into a prepared 9×5” loaf pan, then place into the oven to bake! When done, allow the Lemon Lavender Loaf Cake to cool completely before glazing!

Get the Recipe: Lemon Lavender Loaf Cake

5 stars (4 reviews)

This Lemon Lavender Loaf Cake is the quintessential spring-time bake! Easy to make, and delicious, this loaf cake is bursting with bright citrus flavor which is beautifully complimented by the delicate floral flavor from the lavender!

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Servings: 12 servings

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Ingredients

 

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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,, depending on desires glaze thickness
• 1 tsp Vanilla Extract
• Pinch of Salt
• Purple Food Colouring, (Optional)

Equipment

• Stand mixer

Instructions

 

Lemon Lavender Loaf Cake

• In a medium saucepan over medium-high heat, heat vegetable oil for about 1 minute. Remove from heat and stir in the lavender. Cover with a lid and allow the lavender to ‘bloom’ for 30 minutes to 1 hour. After this time, strain the lavender out of the oil, and reserve the oil.
• Preheat oven to 350°F, and prepare a 9×5” loaf pan with oil and parchment. In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine.
• Add the sugar and lemon zest to a bowl, then rub together the sugar and zest until the sugar is colored lightly yellow and very fragrant.
• In a stand mixer fitted with paddle attachment, add eggs, lemon zest-sugar, and vanilla. Beat on high for around 3-4 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the lavender-bloomed oil. After all the oil has been added, beat for an additional minute.
• On low, add the dry mixture to the stand mixer in 3 additions, alternating with the yogurt and lemon juice in between. Beat only until the batter becomes smooth.
• Add the batter to the loaf pan, then bake in the oven for around 1 hour, or until a toothpick comes out clean. Allow loaf cake to cool completely before glazing.

Vanilla Glaze

• Add all the ingredients into a bowl, and whisk well to combine. Pour or pipe over the cooled loaf cake to glaze.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)

Cuisine: American

Course: Baking

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