Lemon Lavender Cake Recipe

Introduction

This Lemon Lavender Cake is a delightful blend of citrus and floral flavors that creates a light, aromatic dessert perfect for any occasion. Soft layers of moist cake are complemented by a creamy lavender lemon buttercream frosting, making it both beautiful and delicious.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 tablespoons fresh lemon zest
• ⅓ cup freshly squeezed lemon juice
• 2 teaspoons finely ground culinary lavender
• 1 teaspoon vanilla extract
• For the Lavender Lemon Buttercream:
  • 1 ½ cups unsalted butter, softened
  • 5 cups powdered sugar
  • ¼ cup heavy cream
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely ground culinary lavender
  • Purple food coloring (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and lightly dust three 8-inch round cake pans with flour to prevent sticking.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color.
3. Step 3: Add eggs one at a time, beating well after each addition to ensure a smooth batter.
4. Step 4: In a separate bowl, combine the flour, baking powder, and salt, mixing thoroughly.
5. Step 5: In a small bowl, mix the milk, lemon zest, lemon juice, finely ground lavender, and vanilla extract. Some curdling may occur, which is normal.
6. Step 6: Alternate adding the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
7. Step 7: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Step 8: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
10. Step 10: To make the buttercream, beat the softened butter until creamy and light. Gradually add powdered sugar, mixing well after each addition.
11. Step 11: Slowly beat in heavy cream, lemon extract, vanilla extract, and ground lavender until fluffy. Add purple food coloring if desired.
12. Step 12: Once the cakes are cool, spread buttercream between each layer, then frost the top and sides smoothly with the remaining frosting.
13. Step 13: Decorate with extra lemon zest or lavender sprigs for a graceful finishing touch.

Tips & Variations

• Use fresh lavender for garnish but be sure it’s culinary grade to avoid bitterness.
• If you prefer a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
• To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Adjust the amount of lavender to taste, as it can quickly overpower other flavors.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for the best flavor and texture. Leftover cake can be frozen for up to 2 months; thaw overnight in the fridge and frost or serve as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of ground culinary lavender?

It’s best to use finely ground culinary lavender, as dried lavender buds can be tough and overpowering. If using dried, grind them finely to avoid a gritty texture and strong bitterness.

Can I make this cake without the buttercream frosting?

Yes, the cake layers are flavorful and moist on their own. You can serve them plain, dusted with powdered sugar, or with a simple lemon glaze if you prefer a lighter topping.

Lemon Lavender Cake Recipe

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★★★★★

4.9 from 87 reviews

This Lemon Lavender Cake is a delicate and elegant dessert featuring a moist, flavorful cake infused with fresh lemon zest and juice, and subtle floral notes from finely ground culinary lavender. Topped with a creamy lavender lemon buttercream frosting, this cake offers a perfect balance of citrus brightness and fragrant lavender, making it a delightful treat for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 tablespoons fresh lemon zest
• ⅓ cup freshly squeezed lemon juice
• 2 teaspoons finely ground culinary lavender
• 1 teaspoon vanilla extract

Lavender Lemon Buttercream:

• 1 ½ cups unsalted butter, softened
• 5 cups powdered sugar
• ¼ cup heavy cream
• 2 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon finely ground culinary lavender
• Purple food coloring (optional)

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans to prevent sticking.
2. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale, incorporating air crucial for cake leavening.
3. Add eggs: Add eggs one at a time, beating well after each to ensure a smooth, stable batter capable of trapping air bubbles.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt, distributing the leavening evenly.
5. Prepare wet mixture: In a small bowl, mix the milk, lemon zest, lemon juice, finely ground lavender, and vanilla extract. Note that some curdling from the lemon juice is normal.
6. Mix dry and wet into butter mixture: Alternately add the dry ingredients and wet mixture to the butter mixture, beginning and ending with dry ingredients. Stir just until combined to avoid overmixing.
7. Divide batter and bake: Evenly divide the batter into the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool cakes: Let the cakes cool in their pans for 10 minutes, then invert onto wire racks to cool completely, preventing sogginess.
9. Prepare buttercream: Beat softened butter until creamy and light. Gradually add powdered sugar, mixing well after each addition. Add heavy cream, lemon extract, vanilla extract, and ground lavender, beating until light and fluffy. Add purple food coloring if desired.
10. Assemble and frost: Once cooled, stack the cakes with buttercream layers between each. Use remaining frosting to cover the top and sides evenly and smoothly.
11. Decorate: Optionally, garnish with extra lemon zest or lavender sprigs for an elegant finishing touch.

Notes

• Ensure eggs and butter are at room temperature for best mixing results.
• Handle the batter gently to avoid overmixing, which can make the cake dense.
• Culinary lavender should be finely ground to avoid a gritty texture.
• Use fresh lemon juice for the brightest flavor.
• Optional purple food coloring adds a lovely lavender hue to the buttercream for presentation.
• Storage: Store leftover cake airtight in the refrigerator for up to 3 days.
• Bring refrigerated cake to room temperature before serving for optimal taste and texture.

Keywords: Lemon cake, Lavender cake, Buttercream frosting, Citrus dessert, Floral cake, Elegant cake recipe