This Lemon Lavender Cake combines the refreshing zing of lemon with the subtle, fragrant touch of lavender, creating a unique and exquisite dessert. Perfect for any occasion, this cake will impress your guests with its aromatic flavor and beautiful presentation. Whether you’re looking for a special treat or an elegant addition to your dessert table, this cake is sure to steal the show.
Table of Contents
What Makes This Lemon Lavender Cake So Special?
Lemon Lavender Cake is a standout dessert for many reasons:
- Aromatic Lavender Flavor: The combination of lavender with lemon creates a wonderfully fragrant cake that isn’t too overpowering, just the right amount of floral essence.
- Fresh and Zesty: The bright, tangy lemon gives the cake a refreshing quality that perfectly balances the lavender’s calming aroma.
- Soft and Moist: This cake’s texture is incredibly soft, light, and moist, making every bite feel indulgent yet refreshing.
Ingredients You’ll Need for Lemon Lavender Cake
Here’s everything you’ll need to bring this delicate cake to life:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp finely grated lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 cup whole milk
- 2 tbsp dried lavender buds (culinary grade)
- 1 tsp vanilla extract
For the Lemon Lavender Glaze:
- 1 1/2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp dried lavender buds (culinary grade)
For the Lemon Buttercream Frosting:
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp dried lavender buds (culinary grade)
- Pinch of salt
How to Make This Lemon Lavender Cake
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy cake removal.
2. Infuse the Lavender:
In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about 5 minutes. Remove from heat and let it cool. Strain out the lavender buds before using the milk in the cake batter.
3. Mix Dry Ingredients:
In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt, whisking them together. Set aside.
4. Cream Butter and Sugar:
In a large bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes.
5. Add Eggs, Lemon Zest, and Lemon Juice:
Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the lemon zest, lemon juice, and vanilla extract.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the butter mixture, alternating with the lavender-infused milk. Start with the dry ingredients and end with the milk, mixing until just combined.
7. Bake:
Pour the batter evenly into the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Frosting and Glaze: The Finishing Touches
Lemon Lavender Glaze:
In a small bowl, whisk together powdered sugar, fresh lemon juice, lemon zest, and lavender. Drizzle the glaze over the cooled cake layers, allowing it to drizzle down the sides.
Lemon Buttercream Frosting:
In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, heavy cream, lemon juice, lemon zest, and lavender. Beat until smooth and fluffy.
Assemble the Cake:
Place one cake layer on a serving platter. Spread a generous layer of lemon buttercream frosting on top. Place the second cake layer on top, then spread frosting evenly over the entire cake. Drizzle the lemon lavender glaze on top for a finishing touch, and garnish with extra lavender buds for decoration.
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FAQs
How long does the Lemon Lavender Cake stay fresh?
This cake remains fresh for up to 3 days when kept in an airtight container at room temperature.
Can I make this cake ahead of time?
Yes! The cake layers can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days. Frost just before serving.
Can I use lavender extract instead of dried lavender?
Yes, you can use lavender extract, but be cautious with the amount as it can be potent. Start with 1/4 teaspoon and adjust as needed.
How do I prevent the cake from sticking to the pan?
Grease and flour the pans thoroughly, or line the bottom with parchment paper for easy cake removal.
Can I freeze the cake?
Absolutely! You can freeze the cake layers for up to 3 months. Just wrap them tightly in plastic wrap and foil to preserve their freshness.
Can I add fresh fruit to the cake?
Yes, fresh berries like raspberries or blueberries would pair wonderfully with the floral notes of the cake.
Is this Lemon Lavender Cake gluten-free?
To make this cake gluten-free, swap the all-purpose flour for a gluten-free flour blend and ensure all other ingredients are gluten-free.
Lemon Lavender Cake
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon finely grated lemon zest from about 2 lemons
- ¼ cup fresh lemon juice
- 1 cup whole milk
- 2 tablespoons dried lavender buds culinary grade
- 1 teaspoon vanilla extract
For the Lemon Lavender Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried lavender buds culinary grade
For the Lemon Buttercream Frosting:
- ½ cup 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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Infuse the Lavender: 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: 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 Eggs, Lemon Zest, and Lemon Juice:
- Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients:
- 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.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Lemon Lavender Glaze:
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and dried lavender buds.
- Drizzle the glaze over the cooled cake layers, letting it drip down the sides.
For the Lemon Buttercream Frosting:
- In a mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add powdered sugar, heavy cream, lemon juice, lemon zest, dried lavender buds, and a pinch of salt.
- Beat until smooth and fluffy.
Assemble the Cake:
- Place one cooled cake layer on a serving platter.
- Spread a generous layer of lemon buttercream frosting on top.
- Place the second cake layer over it, frost the top and sides, and finish with a drizzle of lemon lavender glaze if desired.