Lavender Lemon Loaf Cake (vegan)

Last month I went to Seattle! This was my first time in the city and I had a blast!

I was swing dancing all night and exploring the city during the day. I went to the Pike Place Market and fell in love with the flowers there. I also went to the best thrift stores in the world (like seriously Seattle has some good stuff)

One of my favorite things about the city though was the lavender just growing everywhere!

There was lavender growing by the streets in the middle of city and big lavender plants planted by walkways. Lavender was growing like a weed!

I would often pick some lavender and just smell it as I was walking around. I have tried growing lavender where I live but it has been impossible.

If there is one thing you should know about me, it’s that I love lavender. It’s one of my favorite scents and flavors.

So loving lavender so much, you bet I had to make some delicious lavender things as soon as I got home!

This loaf cake is so dense and delicious. The lavender pairs wonderfully with the tart lemon flavor. You will not need to skimp out on either to get both flavors in this recipe!

You could probably get away with just the dried lavender or lavender extract in this recipe but I think having both really take it over the top!

Lavender Lemon Loaf Cake

Ingredients
3/4 cup sugar
1/2 tbsp dried lavender
1 1/2 cups flour
3 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup almond milk
1 tbsp lemon juice
Zest of one lemon
1/2 tsp lavender extract (or vanilla)
1/2 cup vegetable oil

For Drizzle
1 1/2 cup icing sugar
3-4 tbsp lemon juice
1/4 tsp lavender extract
some purple food coloring
*almond milk or more lemon juice if needed

Directions
1. Preheat oven to 350F. Grease a loaf pan
2. In a food processor, blend sugar and lavender until finely ground and combined in sugar
3. In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, and lavender-sugar mixture
4. Make a well in dry ingredients and add almond milk, lemon juice, lemon zest, lavender extract, and vegetable oil. Stir until combined
5. Pour mixture in loaf pan and bake for 45 minutes until a toothpick comes out clean
6. Allow cake to cool and prepare drizzle
7. Place icing sugar and lemon juice in a bowl and stir until combined. Add in extract and food coloring and stir again. If needed add in more liquid to get desired consistency
8. Pour icing over cooled cake and serve. I added some more dried lavender on top