Go Back

Lavender And Lemon Sheet Cake

Lavender and lemon sheet cake is a one-pan bake with bright citrus folded into the batter and a tangy lemon glaze that soaks in as it comes out of the oven. The crumb stays light and moist, with a subtle floral aroma from dried lavender.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp dried culinary lavender
Cake batter
  • 0.5 cup Greek yogurt Use plain Greek yogurt for tang and extra protein.
  • 3 eggs
  • 0.5 cup butter, melted
  • 2 lemons Use both zest and juice.
Glaze
  • 1 cup powdered sugar For the lemon glaze drizzle.
  • 1 tsp lemon juice Add a little at a time until drizzle-ready; reserve from the lemons if needed.

Equipment

  • 1 sheet pan

Method
 

Bake and prepare the pan
  1. Preheat the oven to 350°F and grease a sheet pan with a thin, even coating so the cake releases easily.
Mix the batter
  1. Whisk sugar, Greek yogurt, eggs, melted butter, lemon zest, and juice together until smooth and glossy.
Combine dry with wet
  1. Fold in flour, baking powder, and crushed lavender just until no dry streaks remain; stop early to keep the cake tender.
Bake
  1. Pour the batter into the sheet pan and spread evenly into the corners for uniform baking.
Check doneness
  1. Bake for 22-25 minutes at 350°F until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Glaze
  1. Whisk powdered sugar with a little lemon juice, then drizzle over the warm cake right away so it soaks in and stays soft.

Notes

Pro tip: poke a few holes in the warm cake before glazing so the lemon glaze sinks deeper. Store in an airtight container in the refrigerator up to 4 days; rewarm briefly if you like. Freezing is yes—cool completely, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge. For a higher-protein option, use full-fat Greek yogurt; for a dairy-free version, swap in a high-protein dairy-free yogurt (choose one similar in thickness).