Lemon Lavender Cake
A delightful twist on traditional pastries, this Lemon Lavender Cake features bright lemon flavors combined with delicate floral notes of lavender. Perfect for spring and summer gatherings.
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter (softened)
- 1.5 cups granulated sugar
- 3 large eggs
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- 0.25 cups fresh lemon juice
- 1 cup whole milk
- 2 tablespoons dried lavender buds (culinary grade)
- 1 teaspoon vanilla extract
Buttercream Frosting
- 1.5 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried lavender buds (culinary grade)
- 0.5 cups unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried lavender buds (culinary grade)
- pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about 5 minutes. Remove from heat, let cool, and strain out the lavender buds.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frosting and Assembly
- Prepare the buttercream frosting by beating together the butter, powdered sugar, fresh lemon juice, lemon zest, and lavender until smooth.
- Frost the cooled cake layers and decorate as desired, using additional lemon zest or lavender buds.
Notes
For serving, consider pairing the cake with a light tea or iced lemonade. Store in an airtight container at room temperature for up to three days, or freeze for longer storage.