Lemon, Peppermint & Lavender Coffee Cake

This Lemon, Lavender & Peppermint Tea Cake is a fragrant, light, and slightly sweet cake perfect for tea or coffee breaks. With bright lemon, subtle floral lavender, and refreshing peppermint, it offers a sophisticated flavor without being overly sweet — perfect for those who enjoy a more balanced, aromatic dessert.

The cake is soft and tender, thanks to careful creaming of butter and sugar and the gentle handling of the batter, and is finished with a layer of lemon curd on top for a burst of citrusy tang.

Serves 8, matches a standard 1.3 L loaf pan

Ingredients

Cake (reduced sugar version)

• 1 dl sugar (≈85 g) – reduced from a standard 180 g for a lighter, fresher flavor
• 115 g unsalted butter, softened
• 2 eggs (room temperature)
• Zest of 2 lemons
• 2–3 tbsp lemon juice
• 170 g all-purpose flour (≈1⅓ cups)
• 1½ tsp baking powder
• ¼ tsp salt
• ½–¾ tsp dried culinary lavender, lightly crushed (ensure it is food-grade/edible)
• ¾–1 tsp dried peppermint, lightly crushed
• 120 ml milk (½ cup)
• 1 tsp vanilla extract
• Optional: 1–2 tbsp yogurt, milk, or neutral oil to help with moisture

Topping

• 90–110 g lemon curd (for top only)
• Optional garnish: fresh mint leaves, lemon zest, few lavender buds

Equipment

• 1.3 L Loaf Pan

Instructions

1. Prepare the pan:
   • Preheat oven to 175 °C (350 °F).
   • Line the 1.3 L loaf pan with parchment paper (long sides overhanging).
   • Lightly butter the pan under the parchment for easy release.
2. Cream butter and sugar:
   • Beat butter and reduced sugar 3–5 minutes until pale, fluffy, and light.
   • This step incorporates air, which is especially important with less sugar.
3. Add eggs and lemon:
   • Beat in eggs one at a time.
   • Mix in lemon zest, lemon juice, and vanilla.
4. Mix dry ingredients:
   • In a separate bowl, combine flour, baking powder, salt, lavender, and peppermint.
   • Always mix baking powder with the flour first for even rise.
5. Optional: Infuse herbs in milk
   • Warm milk slightly, add lavender and peppermint, let sit 10–15 minutes, then strain and use.
6. Combine wet and dry ingredients:
   • Add dry mixture in two parts, alternating with milk.
   • Mix gently just until combined. Avoid overmixing to keep the cake airy.
   • Add optional yogurt/oil/milk here if using.
7. Bake:
   • Pour batter into prepared loaf pan.
   • Bake 40–50 minutes, checking at 35 minutes.
   • Toothpick should come out clean.
8. Cool:
   • Cool in pan 15 minutes, then transfer to wire rack.
9. Add lemon curd:
   • Spread lemon curd on top only.
   • Optional: swirl 2–3 tbsp into batter before baking for pockets of lemon flavor.
10. Garnish:

• Decorate with lemon zest, mint leaves, or a few lavender buds.