Lemon Lavender Cake
A delightful cake that combines soft layers infused with floral lavender and bright lemon flavors, perfect for any occasion.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour Light and airy for structure
- 2 teaspoons baking powder To ensure it rises perfectly
- ½ teaspoon baking soda For additional lift
- ½ teaspoon salt Enhances overall flavor
- ½ cup unsalted butter Softened for velvety texture
- 1 ½ cups granulated sugar Adds sweetness
- 3 large eggs For moisture and structure
- 1 tablespoon finely grated lemon zest From about 2 lemons to intensify flavor
- ¼ cup fresh lemon juice Bright and zesty twist
- 1 cup whole milk Brings richness
- 2 tablespoons dried lavender buds Culinary grade for floral aroma
- 1 teaspoon vanilla extract Adds warmth
For the Lemon Lavender Glaze
- 1 ½ cups powdered sugar For sweetness and glossy finish
- 2 tablespoons fresh lemon juice Balances sweetness with acidity
- 1 tablespoon lemon zest For extra brightness
- 1 tablespoon dried lavender buds Continues floral notes
For the Lemon Buttercream Frosting
- ½ cup unsalted butter Softened for smooth frosting
- 4 cups powdered sugar For sweet and fluffy texture
- 2 tablespoons heavy cream Enriches frosting
- 2 tablespoons fresh lemon juice Adds flavor
- 1 tablespoon lemon zest For additional citrus kick
- 1 tablespoon dried lavender buds For floral finish
- 1 pinch salt To balance sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.
- In a small saucepan, gently heat the milk over low and add the dried lavender buds to steep for about 5 minutes. Remove from heat, cool, and strain the lavender buds.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Mixing
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually incorporate the dry mixture into the butter mixture, alternating with the lavender-infused milk, starting and finishing with the flour mixture. Mix until just combined.
Baking
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Cool in the pans for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely.
Assembly
- For the glaze, whisk together the powdered sugar, fresh lemon juice, lemon zest, and lavender buds until smooth and glossy.
- For the frosting, beat the softened butter until smooth, then gradually mix in powdered sugar. Add heavy cream, lemon juice, lemon zest, lavender buds, and a pinch of salt. Beat until fluffy.
- Assemble the cake by placing one layer on a serving plate and spreading frosting on top, then add the second layer. Frost the top and sides of the cake evenly and decorate with lavender or lemon zest.
Notes
Ensure butter is at room temperature for easy creaming. Consider substitutions like almond flour or additional lemon zest for variations. Let cakes cool completely before frosting.