why make this recipe
Lemon Lavender Cake is a delightful treat that combines the refreshing zing of lemon with the floral notes of lavender. This cake is perfect for any occasion, whether it’s a birthday party, a spring gathering, or simply a sweet afternoon snack. The unique flavor pairing of lemon and lavender makes this cake stand out, and it’s sure to impress your family and friends. Plus, it’s quite simple to make, making it a great choice even for beginner bakers.
how to make Lemon Lavender Cake
Ingredients :
- 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
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried lavender buds (culinary grade)
- 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
Directions :
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: Mix powdered sugar, fresh lemon juice, lemon zest, and lavender buds until smooth.
For the Lemon Buttercream Frosting: Beat softened butter until creamy. Gradually add powdered sugar and mix well. Then mix in heavy cream, lemon juice, lemon zest, lavender buds, and a pinch of salt.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second layer, then frost the top and sides of the cake with the remaining buttercream.
how to serve Lemon Lavender Cake
Serve your Lemon Lavender Cake by slicing it into wedges and presenting it on a beautiful plate. It goes wonderfully with a cup of tea or coffee, making it a delightful treat for afternoon gatherings or dessert after dinner.
how to store Lemon Lavender Cake
To store Lemon Lavender Cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator if you have leftover frosting, and it can last up to 3-5 days. For longer storage, consider freezing the baked layers before frosting; they can last up to 3 months in the freezer.
tips to make Lemon Lavender Cake
- Be sure to use culinary-grade lavender buds, as some lavender is not safe for consumption.
- Fresh lemons work best for zesting and juicing; try to use organic if possible.
- Don’t overmix the batter to keep the cake light and fluffy.
- Allow the cakes to cool completely before frosting so the cream doesn’t melt.
variation
You can add blueberries or raspberries to the batter for a fruity twist. Alternatively, consider using a lemon curd filling between the layers for extra lemon flavor.
FAQs
Q1: Can I substitute the lavender with something else?
A1: Yes, you can try using lemon thyme or simply stick to more lemon for a different flavor if you prefer to avoid lavender.
Q2: Is this cake suitable for gluten-free diets?
A2: You can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary.
Q3: Can I make this cake in advance?
A3: Absolutely! You can bake the layers a day or two ahead and frost them just before serving for the best texture.
Lemon Lavender Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful cake combining lemon’s zing with floral lavender notes, perfect for any occasion.
Ingredients
- 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
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried lavender buds (culinary grade)
- 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 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 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: Mix powdered sugar, fresh lemon juice, lemon zest, and lavender buds until smooth.
- For the Lemon Buttercream Frosting: Beat softened butter until creamy. Gradually add powdered sugar and mix well. Then mix in heavy cream, lemon juice, lemon zest, lavender buds, and a pinch of salt.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second layer, then frost the top and sides of the cake with the remaining buttercream.
Notes
Use culinary-grade lavender buds and fresh organic lemons for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: lemon cake, lavender cake, dessert, spring dessert, floral flavor
