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Lemon Lavender Cake

This moist lemon lavender cake has culinary lavender baked right in! Perfect for a bridal or baby shower, tea, or light afternoon sweet.
Prep Time20 mins
Cook Time40 mins
Servings: 12

Ingredients

  • 1 1/2 c. white sugar
  • 3/4 tbsp. dried culinary lavender
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 1 c. Greek yogurt
  • 1/2 c. light olive oil
  • zest from 1 lemon
  • 1 tbsp. fresh lemon juice
  • powdered sugar, for dusting

Instructions

  • Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick spray.
  • In the bowl of a food processor, pulse the sugar and dried lavender until well mixed and the lavender has broken down.
  • In a large bowl, mix flour, baking soda, baking powder, and salt. In a separate small bowl or large measuring cup, mix the eggs, yogurt, and olive oil. Make a well in the dry ingredients and pour in the wet, stirring to combine. Stir in the lemon zest and juice.
  • Pour the batter into the prepared pan and bake about 40 minutes, or until the top is golden and springs back when pressed. Cool about 5 minutes, then remove from the springform pan and plate. Sprinkle with powdered sugar.

Notes

Adapted from Food52.