Lavender Loaf Cake With Pistachios, Lime and Lemon

I frequently see recipes I want to make and I will print the recipe and put it in a file to make later. However, there are a few times when I run across a recipe that I want to make right now. Chef Ronit’s lavender loaf cake is one of those recipes.


Funny though, I did want to make this right away but the bananas I bought were still a little green and then took forever to ripen. Then in the meantime I used some of the limes I had and as a result used more lemon in this cake and a little less lime. The cake was delicious anyways even with these changes.

I have been following Chef Ronit for some time now and love the creativity in her kitchen.  Currently she is a private chef but her emphasis on her blog is to promote daily cooking from scratch in a home setting.  In addition she has professional experience as a culinary journalist (I love the way she writes) and was the head chef in a couple of restaurants.

Why did this recipe draw my attention? First of all lavender is a favorite herb that I have been growing and using in my cooking for over 30 years. I love the flower itself for its aroma and beautiful color and then most of all what it can add to recipes. Yes, it can be very potent and needs to be added with caution as a little does go a long way. I grew Lavandula ‘Hidcote’ as shown below. “Munsted” is another good culinary lavender to grow.

If you can’t grow it there are lots of lavender farms and of course there is always the internet to get quality lavender buds.

Second, I do enjoy all kinds of nuts whether just to snack on them, as an ingredient in a recipe or just as a garnish. Pistachios are at the top of the list!

Third, citrus flavors such as lime and lemon give so much of a boost to recipes.

Fourth, dried lavender buds can keep their wonderful flavor for a few years. Just store them in a dark place like your pantry. A covered ceramic jar works great as it also keeps the “color” in the lavender buds especially if you plan to use them as a garnish.  These buds are from 2016 before I moved…

So, there you have four good reasons to make this cake – you will not be disappointed.

Lavender Loaf Cake With Pistachios, Lime and Lemon, Adapted

Loaf Cake:

  • 1/2 cup mashed ripe banana (1 large)
  • 3/4 cup sugar
  • 2 tbsp. lavender honey (1 tbsp. dried lavender buds plus 3/4-1 cup mild honey); heat honey, add lavender, remove from heat, cover for 24 hours at room temperature, then remove buds
  • 2 x-large eggs
  • 2-4 tbsp. fresh lime juice
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. lime zest
  • 1/2 cup vegetable oil
  • 1/2 cup pistachios, unsalted and coarsely chopped
  • lavender sugar (blend 1/4 cup sugar with 1 tbsp. lavender buds)
  • 2 cups flour
  • 1 tbsp. baking powder
  • 1/4 tsp. salt

Preheat the oven to 340°F or 170°C. This temperature is correct – do not raise to 350°F.  I use  a baking spray that contains flour to prepare the 5×10-inch pan for baking.  Keep the pan in the refrigerator until you are ready to add the ingredients.

In a spice grinder, mix the lavender buds and 1/4 cup sugar. I actually have a grinder just for lavender.

Make the lavender honey by heating 3/4-1 cup of mild honey such as clover. Add 1 tbsp. dried lavender flowers and allow to steep for 24 hours at room temperature, covered. Reheat and remove buds through a strainer.

In a large bowl, whisk together the banana, sugar, honey, eggs, lime and lemon juice, lime zest and vegetable oil. Add the pistachios and lavender sugar. Add the flour, baking powder and salt and whisk together. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool for 5 minutes before removing from the pan to finish cooling on a rack. Glaze once the cake is cool.


  • 1/2 cup powdered sugar
  • lime or lemon juice

Add the powdered sugar to a small bowl and gradually add lime juice until you get a thick glaze. Pour over the cooled cake. Double the recipe for a more complete covering.


  • lavender buds (optional)
  • lime zests kept in ice water for 5 minutes and drained (optional)

Add to the glaze before it dries.

Recipe by


Linking to Angie’s blog party and the two co-hosts Monika @ Everyday Healthy Recipes and Sandhya @ Indfused

32 thoughts on “Lavender Loaf Cake With Pistachios, Lime and Lemon

  1. Thank you Judi, for your kind words and for the wonderful execution of the cake. I’m so glad to learn you’ve enjoyed it! Your posts about lavender definitely triggered me to use it, so thank you for that too.
    I will link your post into mine. 🙂

    Liked by 1 person

  2. Pingback: Lavender, Pistachio and Lime Cake – Tasty Eats

  3. This year was only the second time I’ve grown lavender and they had to leave it in South Dakota (Right before it bloomed) when the folks moved in to assisted living. But you’re right, there are so many places to get lavender these days. That cake has everything going for it! Love Chef Ronit, too, and now that I’m back home in MN, I’m hopefully finding more time to visit everyone!

    Liked by 1 person

    • Thanks – Lavender is a beautiful herb with so many ways to use it. It does really well in Michigan as my picture shows. I have since moved this year and lost that lovely lavender bed. It’s a great cake Mollie – if you like citrus, Pistachios and the aroma of Lavender you will love this cake like I did 🙂

      Liked by 1 person

  4. Our farmer’s market had a lavender farm booth right next to my taco cart. I bought a slice of lemon lavender cake almost every time! It made a perfect breakfast while I opened up. I love the addition of pistachios in this recipe, yumm!


  5. Wow, Judi! I can’t wait to try this one! Right up my alley! And I bought some beautiful culinary lavender this summer – have bookmarked and will try for sure! 😀 Thanks so much!


  6. Judi,
    I admire Ronit’s blog and her recipes to. It is so interesting that I loved the combination of flavors in this cake when I read her recipe and the lavender had made me think of you as I know you grow it 🙂
    I have been wanting to make this cake too. Yours looks absolutely divine!


    • Thanks so much. I just love lavender for cut flowers and in baking/cooking. Used in moderation it adds a delicate flavor to so many dishes. Save the buds, put them away out of light and they will last a long time. It is one herb that is slow to lose its color and flavor.


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