Lemon & Lavender Loaf Cake with Lemon Lavender Glaze

I love this fragrant and very sophisticated lemon and lavender loaf. It is the perfect recipe for spring! Note that the amount of lavender oil depends on how strong your oil is. Organic varieties can be lighter and more subtle compared to more commercial brands. Just use your nose to determine how much you want to put in.


One Loaf (8.5” X 4.5”)


For the Loaf

  • 3 tbsp whole milk
  • 3 large eggs
  • 1 vanilla bean, scraped
  • 1-3 drops lavender oil, food grade
  • ¾ cups white granulated sugar
  • 13 tbsp soften unsalted butter, cubed (plus extra for greasing the pan)
  • 1½ cups flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp lemon zest, packed



For the Glaze

  • 1 cup powdered sugar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp lavender buds, organic
  • 1 tbsp lemon zest
  • 1 drop lavender oil, food-grade



To Garnish (Optional)

  • 5 - 6 lavender sprigs, organic
  • 1 egg white
  • 3 tbsp fine white sugar



  1. Preheat the oven to 350F. Grease a loaf tin with butter and line it with baking paper. Butter the paper too.
  2. In a small bowl, beat together the milk, eggs, scraped vanilla bean, and lavender oil.
  3. In a standing mixer or large bowl, tip in the granulated white sugar, then add the butter and beat well using the paddle attachment, until the butter is light and fluffy. Add the egg mixture, and on medium speed, beat to incorporate. Add the flour, baking powder, salt, and lemon zest. Mix well until incorporated, and there are no lumps.
  4. Gently pour the batter into the prepared pan and place into the oven and bake for 50-60 minutes until risen and a skewer when inserted the center comes out clean.
  5. To make the glaze: mix together the powdered sugar, lemon juice, buds, zest, and lavender oil. Mix well until sugar is dissolved. Set aside.
  6. For the lavender sprigs, dip the sprigs in the egg whites and then roll them in the fine white sugar. Then place the sprigs on a tray lined with parchment paper to dry and crystalize.
  7. When the loaf is done, place on a rack and let cool in the tin for 10 minutes. Then unmold and let cool on a rack slightly. Drizzle the glaze over the top of the loaf. Slice with a serrated knife to serve. Garnish with candied lavender sprigs, if you like.Store in an airtight container.

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My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
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