Lemon Lavender Loaf Cake (Printable)

Moist lemon and lavender loaf with a glossy honey-lemon glaze—delicate, floral, and perfect for teatime.

# What You Need:

→ Loaf Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1 tablespoon dried culinary lavender buds
06 - Zest of 2 lemons
07 - 3/4 cup unsalted butter, room temperature
08 - 1 cup granulated sugar
09 - 3 large eggs, room temperature
10 - 1/3 cup Greek yogurt or sour cream, room temperature
11 - 1/4 cup whole milk, room temperature
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon pure vanilla extract

→ Honey Glaze

14 - 1 cup powdered sugar, sifted
15 - 1 1/2 tablespoons honey
16 - 2 to 3 tablespoons fresh lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, dried lavender and lemon zest until evenly distributed; set aside.
03 - In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully combined and the mixture looks smooth.
05 - Mix in the Greek yogurt (or sour cream), whole milk, fresh lemon juice and vanilla extract until homogenous.
06 - Gradually add the dry ingredients to the wet mixture and fold gently just until no streaks of flour remain; avoid overmixing to keep the crumb tender.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
08 - Bake at 350°F for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Allow the loaf to rest in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack; cool completely before glazing.
10 - Whisk the sifted powdered sugar with honey and 2 tablespoons fresh lemon juice until smooth; add the additional tablespoon of lemon juice only if needed to reach a pourable consistency.
11 - Drizzle the honey glaze evenly over the cooled loaf and allow it to set for a few minutes before slicing; garnish with extra lemon zest or a pinch of dried lavender if desired.

# Expert Advice:

01 -
  • This loaf stays incredibly moist, and the delicate glaze seeps into each slice like a bright, floral hug.
  • If you adore a dessert that feels elegant but fuss-free, this cake lands squarely in that sweet spot.
02 -
  • If you rush the cooling, your glaze will melt straight off and the loaf will look sad—I learned that the messy way.
  • Gently crushing the lavender between your fingers right before adding it amplifies the aroma tenfold.
03 -
  • Infusing the milk with lavender before adding it to the batter bumps up the floral depth without overwhelming.
  • Sifting your powdered sugar prevents lumps in the glaze—it really does make the finish bakery-worthy.
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