Lemon & Lavender Loaf Cake with Lemon Lavender Glaze

 Lemon & Lavender Loaf Cake with Lemon Lavender Glaze
Author of “Korean Soul Food” Judy Joo shows how to make a delicious sunny, lemon and honey lavender loaf cake.
Lemon & Lavender Loaf Cake with Lemon Lavender Glaze
Seasonal Event:
One Loaf (8.5” X 4.5”)
50-60 Minutes
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.


  • 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


  • 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

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. First make the loaf: 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.
  8. Garnish with candied lavender sprigs, if you like.
  9. Store in an airtight container.