Lemon Lavender Cake Recipe
This lemon lavender cake combines sunshiney citrus with calming floral notes. Zest and lemon juice create a light, tangy cake, while lavender buds or infused sugar add a subtle, fragrant aroma. Perfect for a spring afternoon tea or a unique twist on a classic dessert.
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!