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Lemon Lavender Loaf Cake

Lemon Lavender Loaf Cake

Did you notice how many people were baking loaf cakes during the Covid-19 induced lockdown periods? All over the world, people were taking to baking, often for the first time, and posting their creations to Instagram.

There was a reason for the resurgence of loaf baking, in particular banana loaf baking - it’s super easy and anyone can do it! 

Here at Nature Restore, we’re still ringing the bell for loaf baking, and when we saw this recipe from Jazz @recipes4health using our very own Organic Lavender Flower Buds, we were SO excited!

Jazz has taken a simple recipe and made it look amazing, with her unique spin by using lavender. The fragrance of lavender is soothing and calming, but its flavor is floral and delicately sweet, making it the perfect pairing for the lemon in this recipe. Here’s how she did it…


1 ½ cups unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
1 egg
⅓ cup coconut oil
1 cup Greek yogurt or regular yogurt
1 teaspoon vanilla extract
Zest and juice of 1 lemon
2 tbsp Nature Restore's Organic Lavender Flower Buds, ground

Nature Restore Lemon Lavender Loaf Cake


Preheat the oven to 325 degrees Fahrenheit.
In a medium size bowl, mix all of the dry ingredients through a sieve until they are combined.
In a large mixing bowl, combine all of the wet ingredients.
Add the wet ingredients to the dry ingredients little by little, mixing as the batter comes together. Take care not to overmix.
Stir in the lemon and ground lavender buds.
Add the batter into a parchment paper lined and sprayed loaf pan.
Bake for about 50-55 minutes until a toothpick comes out clear.
Let it cool completely before slicing!

Don’t forget, we love seeing your creations, they make us drool. So tag us @nature.restore and Jazz @recipes4health so that we can get cake envy!