Lavender Lemon Loaf Cake
A tender lemon loaf with a delicate lavender aroma, topped with a simple white icing and finished with fresh lavender and lemon zest.
- Total time
- 60 min
- Servings
- 8
- Calories
- 320
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup sugar
- ½ cup butter
- 2 large eggs
- 1 whole lemon
- 1 tbsp dried lavender
Instructions
- 1
Preheat oven to 350°F. Grease a 9x5 inch loaf pan. Zest the lemon and squeeze 2 tbsp juice; set aside.
- 2
In a bowl, cream 1/2 cup softened butter and 3/4 cup sugar until light, about 3 minutes. Beat in 2 eggs one at a time, then stir in lemon zest and 1 tbsp dried lavender.
- 3
Fold in 1.5 cups flour and 2 tbsp lemon juice until just combined. Pour batter into pan and smooth top.
- 4
Bake until a toothpick comes out clean, 45-50 minutes. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
- 5
Mix 1/2 cup powdered sugar with 1-2 tsp lemon juice to make a thick glaze. Drizzle over cooled loaf and sprinkle with extra lavender and lemon zest if desired.
Tools you’ll need
- 9x5 inch loaf pan
- mixing bowl
- whisk or electric mixer
- zester
- wire rack
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