Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 tablespoon dried lavender buds (ensure they’re culinary-grade)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup whole milk
- ¼ cup freshly squeezed lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried lavender buds (optional, for garnish)
Ingredient Highlights
- Lemon: The bright citrus flavor of lemon is the star of this cake, providing a refreshing contrast to the rich texture of the cake.
- Lavender: Lavender lends a subtle floral fragrance and flavor to the cake, adding a sophisticated touch.
- Poppy Seeds: These tiny seeds give the cake a pleasant crunch and visual appeal, making each bite more interesting.
- Butter and Oil: The butter ensures a rich flavor, while the oil keeps the cake moist and tender.
Instructions
Preparing the Cake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lavender buds. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. This will ensure your cake has a soft texture.
- Add the Eggs: Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
- Incorporate the Wet Ingredients: Stir in the vegetable oil, vanilla extract, freshly squeezed lemon juice, and lemon zest. Mix until everything is combined and smooth.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
Baking the Cake:
- Transfer to the Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even layer.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the cake is golden on top, and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Preparing the Glaze:
- Mix the Glaze: While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. If you prefer a thicker glaze, add a bit more powdered sugar until you reach your desired consistency.
- Optional Lavender Garnish: For an extra touch, sprinkle a small amount of dried lavender buds on top of the cake after glazing.
Serve and Enjoy:
- Glaze the Cake: Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides for a beautiful finish.
- Slice and Serve: Cut the cake into slices and serve with a cup of tea or as a standalone dessert.
- Prep Time: 20minutes
Nutrition
- Serving Size: 12
- Calories: 300
- Fat: 12g
- Carbohydrates: 40g
- Protein: 3g