Lemon Lavendar Cake

Our wonderful neighbours sold their home and downsized to a lovely condominium. This week, our new neighbours moved in and I wanted to welcome them to the neighbourhood with a little treat.  In briefly speaking to them, we learned that they moved to Ayr from the GTA to get away from the noise and have a more relaxed pace for life.  Whenever I think of relaxing, I think of lavendar; it’s scent just makes you want to unwind.  I’ve been playing around with some different tea cake ideas and was waffling between using Earl Grey and lavendar.  The summer weather we have been having made me want to use lemon, and I thought that lavendar and lemon would be a perfect pairing.  This dense cake is refreshing and goes well with tea on the patio.  It is a modified 1-2-3-4 cake and can be whipped up quickly.  I hope you enjoy it!



1 c. unsalted butter, softened

2 c. sugar

3 c. flour

4 eggs

1 c. buttermilk (I never have buttermilk and just use milk with a splash of vinegar)

½ tsp. salt

½ tsp. baking soda

1 Tbs. lemon zest

juice of 1 large lemon

1 generous tsp dried lavender buds


1 cup powdered sugar

1 Tbs cream

Juice of lemon



Cream butter and sugar until light and fluffy.

Add eggs one at a time fully incorporating after each addition. Stop and scrape down the sides with a spatula and resume beating until the mixture looks like buttercream frosting.

In a separate bowl, whisk together the flour, salt and baking soda.

Combine the lemon zest, lemon juice and buttermilk together.

With the mixer on low, alternately mix in the flour and buttermilk, beginning and ending with the flour, in 3 additions. Do not over-mix, just allow the ingredients to come together.

Stir in the lavender.

Pour into 2 loaf pans that have been coated in cooking spray.

Bake at 325 F for approximately 50 mins.

After 5 minutes, remove from pans and cool on wire racks.

When cool, spread glaze overtop.

Sprinkle on some dried lavendar while glaze is still soft.



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