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Lemon Lavender Cake

A delightful cake combining the zesty brightness of lemon with the delicate floral notes of lavender, perfect for brunches or sweet gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Brunch, Dessert
Cuisine American, Baking
Servings 8 servings
Calories 400 kcal

Ingredients
  

For the Cake

  • 2 ½ cups all-purpose flour The foundation for our cake—just the right amount for a light, fluffy texture.
  • 2 teaspoons baking powder Essential for that perfect rise.
  • ½ teaspoon baking soda A little extra lift.
  • ½ teaspoon salt Balances the sweetness.
  • ½ cup unsalted butter (softened) Makes everything richer and more flavorful.
  • 1 ½ cups granulated sugar Gives the cake that indulgent quality.
  • 3 large eggs For structure and richness.
  • 1 tablespoon finely grated lemon zest Adds a pop of citrus.
  • ¼ cup fresh lemon juice Infuses bright and zesty freshness.
  • 1 cup whole milk Ensures moistness and adds creaminess.
  • 2 tablespoons dried lavender buds (culinary grade) For the floral notes!
  • 1 teaspoon vanilla extract Balances all the flavors beautifully.

For the Glaze

  • 1 ½ cups powdered sugar For the glaze.
  • 2 tablespoons fresh lemon juice Extra tanginess for the glaze.
  • 1 tablespoon lemon zest More zest for more flavor.
  • 1 tablespoon dried lavender buds (culinary grade) Enhances floral flavor.

For the Buttercream Frosting

  • ½ cup unsalted butter (softened) For a luscious buttercream frosting.
  • 4 cups powdered sugar Sweet frosting heaven.
  • 2 tablespoons heavy cream Adds richness to the frosting.
  • 2 tablespoons fresh lemon juice Brightens up the frosting.
  • 1 tablespoon lemon zest
  • 1 tablespoon dried lavender buds (culinary grade)
  • a pinch of salt To round out the sweetness.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • In a small saucepan, heat the milk over low heat with the dried lavender buds and let steep for about 5 minutes.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Baking

  • In a large bowl, beat the softened butter and granulated sugar until light and fluffy—around 3 to 4 minutes.
  • Add in 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 dry ingredients.
  • Divide the batter between prepared cake pans and bake for 25–30 minutes, or until a toothpick comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting

  • Prepare the buttercream by beating the softened butter until creamy, then gradually adding powdered sugar, heavy cream, lemon juice, and zest until smooth.

Assembly

  • Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides.
  • Drizzle glaze over the top and garnish with additional lavender if desired.

Notes

Use fresh ingredients for the best flavor and remember to let the cake cool completely before frosting to avoid a melty mess.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 35g
Keyword baking recipe, Brunch Recipe, Floral Dessert, Lavender Cake, Lemon Cake
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