The details
Tea time, anyone?? This Lemon + Lavender Poppyseed Loaf Cake boasts a fine, velvety crumb and a complex flavor profile of zesty lemon, sweet almond, and floral and fragrant lavender. The cake has that subtle crunch from the poppy seeds and has a crusty, sugary top thanks to lavender sugar. This recipe was inspired by and based on a poppy seed loaf cake that a family friend, Mary Wheless, makes. I absolutely loved it from first bite, and apparently was not subtle about this because I feel like a loaf shows up whenever we go to the same place! I’m definitely not mad about it. Mary was nice enough to share her recipe with me, and I adapted it with the addition of butter and lemon zest, and re-tooled the glaze topping to include homemade lavender sugar and lemon juice for a zingy balance to the sweetness of the cake.
Baking with Lavender
First of all, I know lavender in your baking might sound a little out there. But if you’ve ever had a cocktail with lavender simple syrup, you know that lavender and lemon are a flavor match in heaven. You can easily make lavender sugar at home by pulsing granulated sugar with dried, culinary lavender which can purchased at gourmet grocery stores (baking section) or on Amazon. Let that sugar sit and meld so the oils from the lavender can fully permeate the sugar. The result is fragrant, palatable, and subtle. I loved it so much on this loaf, I’m already planning my next lavender-based bake. Also, in case you aren’t convinced, my husband and toddler both can’t get enough of this loaf cake. So it’s for everyone, really!
Similar Recipes
You’ll find I also use lavender to make my delicious Lavender Sugar Shortbread Cookies. Lavender is really the star in these!
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Lemon + Lavender Poppyseed Loaf Cake
This tender-crumbed, tangy lemon poppy seed cake with a lavender sugar crust is perfect for tea time, an afternoon snack, or even breakfast. Notes of floral, citrus, and almond play nicely together in this refined, sweet treat.
Ingredients
For the lavender sugar:
- 1/4 cup granulated sugar
- 1/2 tsp culinary lavender (up to 1 tsp if you prefer a strong lavender taste)
For the lemon poppyseed loaf:
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 tbsp poppy seeds
- 1 1/4 cup granulated sugar
- 1/2 cup unsalted butter, room temp
- 1/3 cup canola oil
- 2 large eggs, room temp
- 2 tsp lemon zest (zest of one small lemon)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup milk, room temp
For the lavender + lemon glaze:
- 4 tbsp lavender sugar
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Preheat oven to 325 degrees and line a medium loaf pan with parchment paper.
- Pulse lavender and 1/4 cup granulated sugar in a food processor or blender until lavender is reduced to small pieces and is evenly distributed. The sugar should smell fragrant. Set aside in an airtight container for at least an hour to allow the lavender oils to further permeate the sugar.
- In a medium mixing bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
- In a large mixing bowl, cream together butter and 1 1/4 cups granulated sugar on medium-high until light and fluffy. Add in canola oil and beat until combined. Add in eggs one at a time, beating until incorporated. Add in lemon zest, vanilla extract, and almond extract. Beat on medium-high for 2-3 minutes until mixture is lightened in color and homogenous.
- Reduce mixer speed to low and alternate adding in flour mixture and milk, starting and ending with the flour mixture. Stop mixing as soon as flour streaks disappear.
- Spoon batter into loaf pan and even out the top of the batter with a spatula. Batter will be thick.
- Bake at 325 degrees on the middle rack for approximate 1 hour 10 minutes. Loaf cake is done when it has a deep golden brown crust, crack down the middle, and a toothpick inserted comes out with crumbs only. Allow to cool for 10 minutes on a cooling rack.
- Combine 1/2 of the lavender sugar (approx 4 tbsp), vanilla extract, almond extract, and lemon juice to make a glaze. Pour/brush the glaze over top of the loaf. Sprinkle with remaining lavender sugar to your preference.
- Loaf keeps well at room temperature for 3-4 days, in the fridge for 1 week.
Notes
- Culinary lavender can be found on Amazon or in the spice section of gourmet grocery stores.
- Lavender sugar is very fragrant by itself, but rest assured that when paired with this lemon poppyseed cake it is a subdued and complementary flavor with subtle floral notes.
- This recipe can be made as muffins. Bake at 325 for approximately 30 minutes, yields about 12 muffins.