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If you adore the beautiful harmony of floral and citrus flavors, you absolutely must try this Lemon Lavender Cake Recipe. It’s a delightful celebration of bright lemony freshness paired with the gentle, aromatic touch of lavender, resulting in a cake that’s light, fragrant, and irresistibly delicious. Perfect for any special occasion or simply to brighten your afternoon tea, this cake strikes the perfect balance between elegant flavor and comforting, classic texture.
Ingredients You’ll Need
This Lemon Lavender Cake Recipe relies on a handful of simple but essential ingredients, each carefully chosen to build layers of flavor, moistness, and that lovely golden crumb. From the rich butter to the zesty lemon, and the uniquely floral lavender, every component plays a crucial role in the success of this cake.
- Unsalted butter: Using softened butter helps create a smooth batter and tender crumb.
- Granulated sugar: Sweetens the cake while contributing to its structure and moistness.
- Large eggs: Bind ingredients and add richness to the texture.
- All-purpose flour: The backbone providing structure and lightness.
- Baking powder: Ensures the cake rises perfectly fluffy and soft.
- Salt: Enhances the flavors without overpowering the delicate notes.
- Whole milk: Adds moisture and richness for a tender bite.
- Fresh lemon zest: Gives a burst of natural citrus aroma and flavor.
- Freshly squeezed lemon juice: Balances sweetness with bright tanginess.
- Culinary lavender (finely ground): Provides the signature floral note that distinguishes this cake.
- Vanilla extract: Complements and rounds out the lemon and lavender flavors.
- Powdered sugar: For the smooth, sweet buttercream frosting.
- Heavy cream: Adds the perfect silky texture to the frosting.
- Lemon extract: Intensifies the lemon flavor in the buttercream.
- Purple food coloring (optional): For a beautiful pastel finish that matches the lavender theme.
How to Make Lemon Lavender Cake Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure your delicate layers release easily after baking. This careful preparation is key for a perfect, intact cake.
Step 2: Make the Cake Batter
Cream together the softened butter and granulated sugar until you achieve a light, fluffy texture—this is what gives your cake its airy lift. Next, add the eggs one at a time, beating well after each addition to fully incorporate them. In another bowl, whisk the all-purpose flour with baking powder and salt to evenly distribute these leavening and seasoning agents. Gradually mix the dry ingredients alternately with milk into the butter mixture. Finally, stir in the fresh lemon zest, lemon juice, finely ground culinary lavender, and vanilla extract—this combination is where the magic of the Lemon Lavender Cake Recipe truly begins to shine.
Step 3: Bake the Cake Layers
Divide the batter equally among your prepared pans to ensure even layers. Pop them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them onto wire racks to cool completely. Cooling fully before frosting is crucial to avoid any melting or slipping of your beautiful buttercream.
Step 4: Prepare the Lavender Lemon Buttercream
While the cakes cool, beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth and no lumps remain. Mix in heavy cream, lemon extract, vanilla extract, and finely ground lavender, then continue beating until the frosting turns fluffy and light. Adding a drop of purple food coloring is optional but creates a stunning visual effect that complements the lavender flavor inside.
Step 5: Assemble Your Cake
With your cakes completely cooled, frost the first layer generously with buttercream. Top it with the second layer and repeat. Finish by frosting the top and sides of the entire cake evenly. For a final touch, garnish with extra lemon zest or a few sprigs of lavender to make your Lemon Lavender Cake Recipe as visually stunning as it is delicious.
How to Serve Lemon Lavender Cake Recipe
Garnishes
A few sprigs of fresh lavender or a sprinkle of extra lemon zest not only add beautiful visual contrast but also amplify the cake’s aroma and flavor. A delicate dusting of powdered sugar can also give a subtle sweetness and elegant finishing touch.
Side Dishes
This cake pairs beautifully with a light herb tea like chamomile or Earl Grey, which complements the floral notes without overwhelming the palate. Fresh berries or a simple lemon sorbet also create refreshing contrasts alongside each slice.
Creative Ways to Present
Try serving individual portions on pastel-colored plates with a drizzle of lemon glaze or a dollop of whipped cream infused with a hint of lavender. For special occasions, adding edible flowers matched to the cake’s flavors transforms it into a centerpiece that’s too lovely to eat—almost!
Make Ahead and Storage
Storing Leftovers
Cover your leftover Lemon Lavender Cake Recipe tightly with plastic wrap or keep it in an airtight container in the refrigerator to maintain freshness and prevent the frosting from drying out. It should stay delicious for up to 4 days.
Freezing
If you want to preserve this dreamy cake longer, wrap it well in plastic wrap and then aluminum foil before placing it in the freezer. When wrapped properly, the cake can be frozen for up to 2 months without losing its wonderful flavor or texture.
Reheating
Allow frozen cake to thaw in the refrigerator overnight. For best results, bring to room temperature before serving. Avoid microwaving frosting-heavy cakes to prevent melting or separation.
FAQs
Can I use dried lavender instead of fresh for the Lemon Lavender Cake Recipe?
Yes, dried culinary lavender works perfectly, but make sure it is finely ground to evenly distribute without overwhelming the cake. Use culinary-grade lavender only, as some types can be bitter.
Is there a way to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, preferably one designed for baking. You might need to adjust the leavening slightly for the best texture.
Can I make this cake vegan?
To make this Lemon Lavender Cake Recipe vegan, replace butter with vegan margarine or coconut oil, use plant-based milk, and swap eggs for flax or chia egg substitutes.
How do I avoid the lavender flavor being too overpowering?
The key is using culinary lavender sparingly and finely ground. Adding it gradually while tasting the batter can help you control the floral intensity.
What can I do if I don’t have lemon extract for the frosting?
If you don’t have lemon extract, fresh lemon zest and juice can be intensified slightly in the buttercream, or a few drops of lemon oil can be used as a substitute. Just add cautiously to prevent bitterness.
Final Thoughts
There is something truly magical about this Lemon Lavender Cake Recipe that makes it feel like a slice of sunshine kissed with gentle flowers. Whether you’re baking it for a special gathering or just as a sweet indulgence, its bright flavors and delicate textures will surely win hearts. I hope you enjoy making and sharing this wonderful cake as much as I do!
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Lemon Lavender Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Description
This Lemon Lavender Cake is a delightful and aromatic dessert featuring layers of moist, lemon-infused cake with hints of floral lavender, all enveloped in a creamy lavender lemon buttercream frosting. Perfect for special occasions or a fragrant afternoon treat, this cake combines fresh lemon zest and juice with culinary lavender for a unique flavor profile.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 tablespoons fresh lemon zest
- â…“ cup freshly squeezed lemon juice
- 2 teaspoons finely ground culinary lavender
- 1 teaspoon vanilla extract
For the Lavender Lemon Buttercream:
- 1 ½ cups unsalted butter, softened
- 5 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon finely ground culinary lavender
- Purple food coloring (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure even baking.
- Make the Cake Batter: Cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb. Add the eggs one at a time, beating well after each to incorporate air. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Stir in the lemon zest, lemon juice, finely ground lavender, and vanilla extract gently until just combined to keep the batter light.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes to firm up before transferring them to wire racks to cool completely, which prevents sogginess.
- Prepare the Buttercream: Beat the softened butter until creamy and pale. Gradually add the powdered sugar while continuing to beat until smooth. Incorporate the heavy cream, lemon extract, vanilla extract, and finely ground lavender. Beat until the frosting is fluffy and smooth. Add purple food coloring if a tinted buttercream is desired for aesthetic appeal.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a cake stand or plate. Spread a generous layer of the lavender lemon buttercream over it. Repeat with the second and third layers. Use the remaining buttercream to frost the top and sides of the cake evenly. Garnish with additional lemon zest or fresh lavender sprigs as a decorative touch.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the buttercream from melting.
- Use culinary-grade lavender to avoid any bitterness or unpleasant flavors.
- Finely grinding the lavender helps distribute its flavor evenly throughout the batter and frosting.
- Adjust the lemon and lavender quantities to suit your taste preference.
- This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
