If you adore a cake that perfectly marries floral notes with juicy sweetness and a satisfying crunch, then this Lavender, Peach Cake with Walnuts is about to become your new obsession. Imagine biting into a moist, tender crumb infused with fragrant lavender and rich almond flavors, topped with luscious slices of fresh peaches and toasted walnuts that add the perfect textural contrast. This cake is not only a feast for the senses but also a delightful way to showcase summer’s bounty and floral elegance in one beautiful dessert that feels both rustic and refined. Whether for a sunny afternoon tea or a special occasion, the Lavender, Peach Cake with Walnuts will enchant your taste buds and impress anyone lucky enough to share a slice.

Lavender, Peach Cake with Walnuts Recipe - Recipe Image

Ingredients You’ll Need

Creating this dreamy Lavender, Peach Cake with Walnuts is all about simple, quality ingredients that work together to deliver incredible flavor and texture. Each ingredient is carefully chosen to bring out the floral aromas of lavender, the natural sweetness of peaches, and the crunchy warmth of walnuts.

Unsalted butter (3/4 cup): Softened to room temperature, it ensures a rich and tender crumb.
Vegetable oil (2 tablespoons): Adds extra moisture to keep the cake perfectly soft.
Granulated sugar (1 1/4 cup, preferably superfine): Helps create a light, sweet base without grittiness.
Large eggs (4, beaten): Provide structure and help bind all ingredients harmoniously.
Almond meal (1 cup, coarsely ground): Offers a nutty depth that complements the walnuts beautifully.
All-purpose flour (1 cup): Balances the almond meal for a tender yet sturdy cake texture.
Chopped walnuts (1 1/4 cup): Bring delightful crunch and a toasty flavor.
Vanilla extract (1 teaspoon): Enhances the overall sweetness and adds warmth.
Almond extract (1/4 teaspoon): Intensifies the nutty flavors in a subtle way.
Fine sea salt (1/4 teaspoon): Balances sweetness and highlights other flavors.
Dry lavender (2 teaspoons, divided): Delicately infuses the cake and finishing touch with floral fragrance.
Peaches (3 large, pitted and sliced): Fresh and juicy slices crown the cake and bring summer vibrancy.
Confectioner’s sugar (1/2 cup): Used for a light, tangy drizzle that adds elegance.
Lemon juice (3 tablespoons): Brightens the icing for a balanced finish.

How to Make Lavender, Peach Cake with Walnuts

Step 1: Prepare Your Oven and Pan

Start by heating your oven to 375 degrees F and lightly spray a 9-inch cake pan with a nonstick spray. This step ensures your cake will bake evenly and release effortlessly from the pan later on. Setting up early is key to a smooth baking experience.

Step 2: Cream Together Fats and Sugar

In the bowl of your stand mixer, blend the softened butter, vegetable oil, and granulated sugar until the mixture becomes creamy and fluffy. This stage traps air, helping the cake rise beautifully. Slowly add the beaten eggs in small amounts, mixing well after each addition so the batter is smooth and well combined.

Step 3: Incorporate Dry Ingredients and Flavors

Gently fold in the almond meal, flour, chopped walnuts, vanilla, almond extract, salt, and one teaspoon of lavender. The key here is to mix until just combined—overmixing can make the cake dense. You want to preserve the texture while infusing those aromatic lavender notes evenly throughout the batter.

Step 4: Assemble the Cake Base and Arrange Peaches

Pour the batter into your prepared pan, smoothing the surface with a spatula to ensure it bakes evenly. Carefully lay out the peach slices on top in an overlapping pattern; they will caramelize beautifully in the oven and add stunning visual appeal. This fresh peach layer makes the cake feel light and irresistibly fresh.

Step 5: Bake to Perfection

Place the pan in the oven and bake for one hour, or until a toothpick inserted in the center comes out clean. Keep an eye on the cake—if it starts browning too much on top, tent it loosely with foil. Once baked, let the cake cool completely in the pan to set before adding the icing.

Step 6: Prepare the Lemon Icing

In a small bowl, whisk together confectioner’s sugar and lemon juice until smooth and slightly runny. This zingy glaze adds brightness to counterbalance the sweet, floral, and nutty layers of the cake.

Step 7: Drizzle and Garnish

Once the cake is fully cool, generously drizzle the lemon icing over the top. Sprinkle the remaining teaspoon of dry lavender for a final touch of beauty and aroma. This finishing step transforms the cake into a true work of edible art.

Step 8: Indulge and Enjoy

Slice a generous piece, dig in, and savor the harmonious blend of lavender, juicy peaches, and crunchy walnuts. This cake is simply unforgettable.

How to Serve Lavender, Peach Cake with Walnuts

Garnishes

Enhance your Lavender, Peach Cake with Walnuts by garnishing with a few extra toasted walnuts or a tiny sprinkle of edible lavender buds for added fragrance and charm. A light dusting of powdered sugar before serving also lifts the presentation beautifully.

Side Dishes

This cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to complement its floral and nutty layers. Freshly brewed herbal tea or a chilled glass of dessert wine can elevate your tasting experience to a memorable event.

Creative Ways to Present

Try serving this cake directly on a rustic wooden board adorned with fresh peach slices and sprigs of lavender. You could also create mini individual servings by cutting the cake into squares and topping each with a tiny lavender sprig and a single walnut half for a charming twist.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Lavender, Peach Cake with Walnuts fresh by storing it in an airtight container at room temperature for up to two days. For longer storage, the fridge is a good option, but allow the cake to come to room temperature before enjoying again, to revive its tender crumb and layers of flavor.

Freezing

You can freeze this cake successfully by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. It will keep well for up to three months. Defrost overnight in the refrigerator before serving for best results.

Reheating

To enjoy the cake warm, gently reheat individual slices in a microwave for about 10-15 seconds or wrap in foil and warm in a low oven for 10 minutes. Be careful not to overheat, as you want to keep the moisture and chewy peach texture intact.

FAQs

Can I use fresh or dried lavender for this cake?

Dry culinary lavender is best for this recipe because its flavor is more concentrated and less grassy than fresh lavender. It also blends better into both the batter and as a decorative sprinkle on top.

Are there any substitutes for walnuts?

Absolutely! Pecans or almonds work wonderfully as an alternative, giving similar crunch and nuttiness. Just make sure to chop them coarsely to maintain texture.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure to use one that contains xanthan gum or another binder to keep the cake’s structure lovely and moist.

How ripe should the peaches be?

Choose peaches that are ripe but still firm; overly soft peaches might turn mushy during baking, while underripe ones won’t deliver enough juiciness or sweetness.

Is the lemon icing necessary?

The lemon icing adds a bright acidity that perfectly balances the sweetness and floral notes of the cake, so it’s highly recommended. However, if you prefer a less tangy finish, feel free to dust with powdered sugar only.

Final Thoughts

This Lavender, Peach Cake with Walnuts has everything you could want in a dessert that feels like a warm hug from summer itself. It’s wonderfully fragrant, texturally delightful, and surprisingly simple to make. I truly encourage you to bake this cake—it will brighten up your table and bring so much joy to anyone lucky enough to share a slice. Give it a try, and I promise it will become one of your cherished favorites too.

Lavender, Peach Cake with Walnuts Recipe

★★★★★

4.9 from 19 reviews

Author: lilan
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This delicate Lavender, Peach Cake with Walnuts is a moist and aromatic dessert that beautifully combines the floral notes of lavender with the sweetness of ripe peaches and the crunchy texture of walnuts. Perfect for spring or summer gatherings, this cake features a tender almond-infused crumb topped with fresh peaches and a light lemon glaze infused with a hint of lavender.

Instructions

Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) and spray a 9-inch cake pan with a nonstick spray. Set aside to prepare your cake batter.
Cream Butter and Sugar: In the bowl of a stand mixer, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is creamy and light in texture.
Add Eggs: Gradually add the beaten eggs to the butter and sugar mixture, a little at a time, mixing well after each addition to ensure a smooth and fully combined batter.
Incorporate Dry Ingredients: Gently fold in the almond meal, all-purpose flour, chopped walnuts, vanilla extract, almond extract, sea salt, and 1 teaspoon of the dry lavender until just moistened, taking care not to overmix.
Prepare Cake Pan and Arrange Peaches: Pour the cake batter into the prepared 9-inch cake pan and smooth out the top evenly. Arrange the sliced peaches on top in an overlapping pattern for even coverage and beautiful presentation.
Bake the Cake: Place the pan in the preheated oven and bake for approximately 1 hour or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil to prevent overbrowning.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan while you prepare the glaze.
Make Lavender Lemon Icing: In a small bowl, whisk together the confectioner’s sugar and lemon juice until smooth and pourable.
Glaze and Garnish: Once the cake is completely cool, drizzle the lemon glaze evenly over the top and sprinkle with the remaining 1 teaspoon of dry lavender for a fragrant finishing touch.
Serve and Enjoy: Slice the cake and serve to enjoy the perfect balance of floral lavender, sweet peaches, and crunchy walnuts in every bite.

Notes

Use superfine sugar for better blending and a finer crumb, but regular granulated sugar will also work.
Ensure the butter is at room temperature to create a smooth, creamy batter.
If dry lavender is not available, substitute with culinary lavender buds of similar quantity.
Cover the cake gently with foil if browning too fast during baking to avoid burning.
This cake is best enjoyed the day it’s made but can be stored in an airtight container for up to 2 days at room temperature.
For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 320 kcal
Sugar: 25 g
Sodium: 110 mg
Fat: 22 g
Saturated Fat: 4.5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: lavender cake, peach cake, walnut cake, floral dessert, almond cake, summer dessert, baking with lavender