The lemon lavender cake recipe is a wonderfully fragrant and delicious dessert that combines the bright, zesty flavor of lemon with the subtle floral notes of lavender.
This lemon lavender cake recipe is light, fluffy, and perfectly balanced, offering a unique twist on traditional lemon cakes.
The lavender infuses a calming aroma, while the fresh lemon zest and juice provide a refreshing tang, making every bite a delightful experience.
To make this lemon lavender cake recipe, you’ll mix dry ingredients like flour and baking powder with wet ingredients such as eggs, butter, and milk, along with a hint of lavender.
After baking, it’s topped with a rich lemon buttercream frosting, creating a beautiful contrast in both flavor and texture.
The entire process takes about 50 minutes from start to finish, with the result being an irresistible, moist cake that is sure to impress. lemon lavender cake recipe is a true indulgence that’s both delicious and memorable!
So, if you’re ready to infuse your kitchen with the soothing scent of lavender and indulge in a slice of pure bliss, let’s dive right in!
What Does Lavender Taste Like?
Lavender has a distinct floral flavour with herbaceous undertones. It’s often described as having a slightly sweet and earthy taste, reminiscent of a combination of mint and rosemary.
When used in cooking or baking, lavender adds a subtle yet fragrant essence to dishes, enhancing their overall flavour profile.
However, it’s important to use lavender sparingly, as its flavour can quickly become overpowering if too much is added.
Overall, lavender imparts a unique and refreshing taste that elevates a wide range of culinary creations.
How To Prepare Lemon Lavender Cake Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 430
Yield: 8 servings
Equipment Needed
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- 9-inch cake pans
- Cooling rack
- Spatula
- Grater for lemon zest
Ingredients
For the Cake Layers:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup sugar
- 2 tablespoons dried culinary lavender
- ½ cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 cup whole milk
- 2 tablespoons lemon zest (from about 4 lemons)
- ½ cup vegetable oil
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Buttercream Frosting:
- 1/3 cup whole milk
- 1 tablespoon lemon extract
- 2 ½ cups powdered sugar
- ¼ cup sour cream
- 2 tablespoons unsalted butter (room temperature)
- 8 large egg whites (260g)
- 1 teaspoon dried culinary lavender (optional, finely ground)
- Lemon slices and fresh lavender for decoration
How To Make Lemon Lavender Cake Recipe
1. Prepare the Cake Layers:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lavender.
2. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each.
3. Add the milk, lemon zest, oil, lemon juice, and vanilla, mixing until combined. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
4. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
2. Make the Lemon Buttercream Frosting:
1. In a small saucepan, heat the milk and lemon extract over low heat, then set aside. In a stand mixer, beat the egg whites until soft peaks form. Gradually add the powdered sugar, continuing to beat until stiff peaks form.
2. Slowly add the warm milk mixture, sour cream, and butter. Beat until smooth. If using, gently fold in the finely ground lavender.
3. Assemble the Cake:
1. Once the cake layers are completely cooled, frost the top of one layer with the lemon buttercream. Place the second cake layer on top and frost the entire cake.
2. Decorate with fresh lavender and lemon slices. Let the cake sit for 30 minutes to allow the flavors to meld. Slice and enjoy!
Ideas For Serving Lemon Lavender Cake
1. Enjoy a slice of Lemon Lavender Cake with a cup of freshly brewed Earl Grey tea for a delightful afternoon treat.
2. Serve the cake alongside a scoop of creamy vanilla ice cream for a decadent dessert experience.
3. Pair slices of the cake with a dollop of whipped cream and fresh berries for a light and refreshing dessert option.
4. Elevate your brunch spread by serving slices of Lemon Lavender Cake with a drizzle of honey and a sprinkle of toasted almonds.
5. Create a stunning dessert platter by pairing slices of the cake with lemon curd and a dusting of powdered sugar.
6. Serve the cake as a sweet finale to a Mediterranean-inspired dinner menu, complemented by a glass of chilled Monticello.
7. Pack slices of Lemon Lavender Cake Recipe in a picnic basket along with some sparkling lemonade for a delightful outdoor dining experience.
Tips and Variations
1. For a stronger lavender flavour, you can steep the dried lavender in warm milk for 10-15 minutes before adding it to the batter.
2. Experiment with different citrus fruits, such as lime or orange, to create unique flavour variations of this cake.
3. Substitute part of the all-purpose flour with almond flour for a nutty twist on this classic recipe.
4. Add a splash of Monticello to the glaze for an extra burst of citrus flavour.
5. Garnish the glazed cake with edible flowers, such as pansies or violets, for a stunning presentation.
How To Store Lemon Lavender Cake Recipe
To store your lemon lavender cake recipe, place it in an airtight container at room temperature for up to 2-3 days. If you need to keep it longer, refrigerate the cake for up to a week.
To prevent the frosting from becoming too firm, allow the cake to come to room temperature before serving.
You can also freeze the cake by wrapping the layers tightly in plastic wrap and placing them in a freezer-safe container. It will stay fresh for up to 3 months. Just thaw it overnight in the fridge before serving.
FAQs
Can I use fresh lavender instead of dried lavender?
Yes, you can use fresh lavender if it’s available. Simply reduce the amount to 1 tablespoon and finely chop it before adding it to the batter.
Can I make this cake in advance?
Yes, you can bake the cake ahead of time and store it, tightly wrapped, at room temperature for up to 2 days. Glaze the cake just before serving for best results.
Can I freeze leftover cake?
Yes, you can freeze slices of the cake in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
Can I omit the glaze?
While the glaze adds an extra layer of flavour and moisture to the cake, you can omit it if desired. The cake will still be delicious on its own.
Can I use lavender essential oil instead of dried lavender?
It’s not recommended to use lavender essential oil in baking, as it is highly concentrated and can be toxic if ingested in large amounts. Stick to culinary-grade dried lavender for best results.
Conclusion
This Lemon Lavender Cake Recipe is a true culinary masterpiece that combines the bright, citrus flavour of lemon with the delicate floral aroma of lavender.
With its easy-to-follow recipe and versatile serving options, it’s perfect for any occasion. So, gather your ingredients and embark on a baking adventure that promises to delight and inspire.
Treat yourself and your loved ones to a slice of this heavenly cake and savour the magical combination of lemon and lavender in every bite. Happy baking!
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Lemon Lavender Cake Recipe
Equipment
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- 9-inch cake pans
- Cooling rack
- Spatula
- Grater for lemon zest
Ingredients
For the Cake Layers:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup sugar
- 2 tablespoons dried culinary lavender
- ½ cup unsalted butter room temperature
- 3 large eggs room temperature
- 1 cup whole milk
- 2 tablespoons lemon zest from about 4 lemons
- ½ cup vegetable oil
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Buttercream Frosting:
- 1/3 cup whole milk
- 1 tablespoon lemon extract
- 2 ½ cups powdered sugar
- ¼ cup sour cream
- 2 tablespoons unsalted butter room temperature
- 8 large egg whites 260g
- 1 teaspoon dried culinary lavender optional, finely ground
- Lemon slices and fresh lavender for decoration
Instructions
Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lavender.
- In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each.
- Add the milk, lemon zest, oil, lemon juice, and vanilla, mixing until combined. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
Make the Lemon Buttercream Frosting:
- In a small saucepan, heat the milk and lemon extract over low heat, then set aside. In a stand mixer, beat the egg whites until soft peaks form. Gradually add the powdered sugar, continuing to beat until stiff peaks form.
- Slowly add the warm milk mixture, sour cream, and butter. Beat until smooth. If using, gently fold in the finely ground lavender.
Assemble the Cake:
- Once the cake layers are completely cooled, frost the top of one layer with the lemon buttercream. Place the second cake layer on top and frost the entire cake.
- Decorate with fresh lavender and lemon slices. Let the cake sit for 30 minutes to allow the flavors to meld. Slice and enjoy!