Lavender Lemon Weekend Cake with Blackberry Glaze
This fragrant loaf cake combines the floral notes of lavender with bright lemon zest and a hint of blackberry sweetness. The tender crumb comes from crème fraîche, while French butter adds richness. Perfect for weekend brunches or afternoon tea, this cake showcases the classic pairing of lavender and citrus. The blackberry glaze adds a beautiful purple hue and subtle fruit flavor that complements the lavender without overpowering it. The cake improves after a day as the flavors meld together.
Ingredients
- 1 cup granulated sugar
- 1 ½ teaspoons lavender buds, fresh or dried
- lemon zest strips, from three small lemons
- 7 tablespoons unsalted butter, French butter preferred
- 1 ¾ cups cake flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon fine sea salt
- 3 large eggs, room temperature
- ½ cup crème fraîche or sour creamsour cream1:1adds dairy
Both provide tangy richness
- ½ cups confectioner's sugar
- 2 tablespoons lemon juice
- 2 teaspoons blackberry jelly
- ⅛ teaspoon lavender paste, or 1/4 teaspoon lavender extract(optional)lavender extract1:2
Extract is more readily available
Instructions
- 1
Heat oven to 350 degrees F
- 2
Spray loaf pan with oil and line with parchment paper, then spray parchment
- 3
Combine sugar, lavender buds, and lemon zest strips in food processor and pulse until combined and sugar is infused with flavors, then let rest
- 4
Melt butter over low heat and set aside
- 5
Whisk together flour, sugar mixture, baking powder, and salt in large bowl
- 6
Whisk together eggs and crème fraîche in small bowl
- 7
Pour butter into flour mixture and stir, then immediately add egg mixture
- 8
Mix everything together with rubber spatula until combined
- 9
Pour batter into prepared pan and bake for 45 to 55 minutes until toothpick comes out clean
- 10
Cool in pan for ten minutes then turn out onto wire rack to cool completely
- 11
Whisk together confectioner's sugar, lemon juice, blackberry jelly, and lavender paste
- 12
Spoon glaze over completely cooled cake
Tips
Let the sugar mixture rest after processing to allow the lavender and lemon oils to fully infuse the sugar for maximum flavor.
Use French butter if available as it has a higher fat content and richer flavor that complements the delicate lavender.
Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead without glaze. Glaze just before serving for best appearance.
Serve at room temperature with tea or coffee. Cut with sharp knife for clean slices.
Common Mistakes
Don't skip the resting time for sugar mixture to avoid weak lavender flavor.
Don't add wet ingredients too slowly to avoid tough cake texture.
Don't glaze warm cake to avoid runny glaze.
Substitutions
Extract is more readily available
FAQ
Can I use dried lavender from my garden?
Yes, but make sure it's culinary grade lavender that hasn't been treated with pesticides. Use the same amount as called for in the recipe.
What if I can't find blackberry jelly?
You can substitute with grape jelly, apricot jam, or even honey. Strain chunky jams before using to maintain smooth glaze consistency.
How long does this cake keep?
The cake stays fresh for 3 days at room temperature when covered, or up to 1 week refrigerated. The flavors actually improve after the first day.