Lavender Olive Oil Cake

Lavender Olive Oil Cake with Lavender Honey Glaze

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This elegant Lavender Olive Oil Cake is delicately floral, exceptionally moist, and made with premium extra virgin olive oil. High-phenolic EVOO creates a tender crumb and rich flavor, while culinary lavender adds a subtle aromatic finish. Perfect for brunch, afternoon tea, or any special occasion.

Ingredients

Olive Oil Cake

• 1 cup (200 g) granulated sugar

• 2 tsp dried culinary lavender buds

• 1 cup (240 ml) extra virgin olive oil

• 3 large eggs, room temperature

• 1⁄2 cup whole milk, room temperature

• 1⁄2 cup sour cream, room temperature

• 1 tsp vanilla extract

• 11⁄2 cups (190 g) all-purpose flour

• 1 cup (100 g) almond flour

• 2 tsp baking powder

• 1⁄2 tsp baking soda

• 1⁄2 tsp fine sea salt

Lavender Honey Glaze

• 1 cup powdered sugar

• 2 tbsp honey

• 2–3 tbsp whole milk (or cream)

• 1⁄2 tsp vanilla extract

• 1⁄2 tsp dried culinary lavender buds

• A tiny pinch (about 1/16 tsp) of butterfly pea powder

• 1-3 drops of lemon juice

• Pinch of sea salt

Directions

Prepare the Lavender Sugar:

1. Blend the granulated sugar and dried lavender until finely ground and fragrant.

Mix the Batter:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.

2. Whisk together the flour, almond flour, baking powder, baking soda, and salt.

3. In a separate bowl, whisk the lavender sugar and eggs for 2–3 minutes until pale. Slowly whisk in the olive oil, then the room temperature milk, room

4. Slowly whisk in the olive oil, then the room temperature milk, room temperature sour cream, and vanilla. Fold the dry ingredients into the wet ingredients just until combined.

Bake:

1. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

2. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Make the Glaze:

1. Steep the lavender in the warm milk or cream for 10–15 minutes, then strain. Whisk the infused milk with the powdered sugar, honey, vanilla, sea salt until smooth.

2. Then stir in a tiny pinch of butterfly pea powder and 1-3 drops of lemon juice until you reach a soft lavender color.

3. Add more powdered sugar to thicken, if needed.

Finish:

1. Drizzle the glaze over the cooled cake and garnish with a light sprinkle of culinary lavender, if desired.

Frequently Asked Questions

What makes an olive oil cake so moist?

Unlike butter, extra virgin olive oil remains liquid at room temperature, creating a cake with a soft, tender crumb that stays moist for several days. Olive oil cakes often become even more flavorful a day after baking, making them an excellent make-ahead dessert.

Can I use any extra virgin olive oil for baking?

Yes, but the quality of your olive oil will directly affect the flavor. We recommend using a premium, high-phenolic extra virgin olive oil with a fresh, fruity profile. It adds richness, subtle complexity, and naturally occurring polyphenols that make high-quality EVOO unique. We used The Governor, Limited Edition for this recipe! 

What does lavender taste like in cake?

Culinary lavender adds a light floral aroma with subtle herbal and citrus-like notes. When used in the proper amount, it complements the olive oil without overpowering the cake. Be careful not to overuse it, as too much lavender can become bitter or soapy.

Can I use natural store-bought food coloring?

Yes. Natural food coloring works well in this recipe if you'd like to give the glaze a soft purple hue. Replace the butterfly pea powder and lemon juice with a few drops of purple food coloring until you achieve your desired lavender color. 

Can I make this cake ahead of time?

Absolutely. Olive oil cakes are ideal for preparing in advance because their flavor and texture continue to improve after baking. Store the cake in an airtight container at room temperature for up to three days, or refrigerate it for longer storage. Add the glaze once the cake has completely cooled.

Can I freeze olive oil cake?

Yes. Wrap the unglazed cake tightly in plastic wrap and then aluminum foil before freezing for up to three months. Thaw overnight in the refrigerator or at room temperature before glazing and serving.

Can I substitute dried lavender with fresh lavender?

Dried culinary lavender is recommended because it has a more concentrated flavor and consistent moisture content. If using fresh culinary lavender, you'll need a larger quantity, and the flavor may be more delicate.

Why bake with high-phenolic extra virgin olive oil?

High-phenolic extra virgin olive oil is rich in naturally occurring polyphenols – plant compounds studied for their antioxidant and anti-inflammatory properties. While some polyphenols are reduced during baking, many remain, and using a premium EVOO also contributes fresh, fruity flavor and exceptional texture that elevate baked goods.