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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

Units Scale

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

  1. Preheat oven to 325 degrees and line a medium loaf pan with parchment paper.
  2. 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. 
  3. In a medium mixing bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
  4. 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.
  5. 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.
  6. Spoon batter into loaf pan and even out the top of the batter with a spatula. Batter will be thick. 
  7. 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.
  8. 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.
  9. 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.
  • Author: Caroline Crockett