If you are searching for a delightful treat that perfectly balances floral notes with zesty brightness, this Lemon Lavender Cake Recipe is just what you need. Combining the fresh tang of lemon with the subtle, fragrant essence of culinary lavender, this cake promises a unique flavor experience that feels both elegant and homey. Moist layers of tender cake are enveloped in a luscious lavender-infused buttercream, creating a dessert that’s as stunning to look at as it is delicious to eat. Whether you’re celebrating a special occasion or simply craving a sweet pick-me-up, this cake offers a wonderful way to brighten your day with every bite.
Ingredients You’ll Need
The magic of this Lemon Lavender Cake Recipe starts with a handful of simple, carefully chosen ingredients. Each one plays a key role in building the cake’s moist texture, vibrant flavor, and delicate aroma, allowing you to create an exquisite dessert without fuss.
- Unsalted butter: Provides rich moisture and helps achieve a tender crumb in both the cake and buttercream.
- Granulated sugar: Sweetens and helps create a light, fluffy structure when creamed with butter.
- Large eggs: Bind the ingredients while adding moisture and structure to the cake layers.
- All-purpose flour: The foundation that offers the perfect balance of density and tenderness.
- Baking powder: Leavens the cake for a light, airy texture.
- Salt: Enhances flavor depth by balancing sweetness and highlighting the floral notes.
- Whole milk: Adds creaminess and moisture, helping to make the cake soft and luscious.
- Fresh lemon zest: Packs vibrant citrus oils that brighten the flavor beautifully.
- Freshly squeezed lemon juice: Adds tangy freshness that complements the sweetness perfectly.
- Finely ground culinary lavender: Infuses the cake and frosting with a subtle floral fragrance that’s uniquely charming.
- Vanilla extract: Rounds out the flavor profile with warmth and complexity.
- Powdered sugar: Ensures smooth, creamy buttercream frosting.
- Heavy cream: Lightens and softens the buttercream, making it fluffy and spreadable.
- Lemon extract: Boosts the lemon flavor for an extra pop in the frosting.
- Purple food coloring (optional): Adds a pretty pastel hue to the buttercream, enhancing the cake’s visual appeal.
How to Make Lemon Lavender Cake Recipe
Step 1: Preheat and Prepare Your Pans
Start by preheating your oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans to ensure your cake layers come out flawlessly without sticking. Preparing your pans ahead of time is key to smooth baking and easy layering.
Step 2: Make the Cake Batter
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—this aerates your batter and gives the cake its tender crumb. Next, add eggs one at a time, beating well after each addition to fully incorporate them. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly alternate adding the dry ingredients and milk to your creamed mixture, beginning and ending with the dry ingredients. Finally, fold in fresh lemon zest, freshly squeezed lemon juice, culinary lavender, and vanilla extract. Mix gently until the batter is just combined—overmixing can lead to a tough cake.
Step 3: Bake Your Cakes
Divide the batter evenly into your prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes rest in their pans for 10 minutes before carefully transferring them to wire racks to cool completely. This cooling step is essential for the best texture and ease during frosting.
Step 4: Create the Lavender Lemon Buttercream
Beat the softened butter until creamy and smooth. Gradually add powdered sugar while continuing to beat to avoid lumps. Incorporate the heavy cream, lemon extract, vanilla extract, and finely ground lavender, and continue whipping until the buttercream becomes light and fluffy. If you want to add a charming pastel look, stir in a few drops of purple food coloring. This frosting will beautifully complement the lemon-lavender flavor of the cake with its silky, fragrant sweetness.
Step 5: Assemble and Frost the Cake Layers
Once your cake layers are fully cooled, it’s time to assemble. Spread an even layer of buttercream over the first cake, then place the next layer on top. Repeat until all three layers are stacked. Use the remaining buttercream to frost the top and sides generously. For an elegant touch, garnish with extra lemon zest or a few sprigs of lavender if you wish. Your Lemon Lavender Cake is now ready to delight!
How to Serve Lemon Lavender Cake Recipe
Garnishes
Enhance the look and flavor of your cake by adding fresh lavender sprigs or extra lemon zest on top. These simple garnishes add freshness and a pop of color, making the presentation feel polished and inviting. A few edible flowers could also emphasize the cake’s delicate floral theme beautifully.
Side Dishes
This cake pairs excellently with light accompaniments like fresh berries or a dollop of whipped cream. You could also serve it alongside a cup of fragrant Earl Grey tea or chamomile for a soothing afternoon treat that brings out the cake’s gentle lemon and lavender flavors.
Creative Ways to Present
Impress guests by slicing and serving the cake layered with a thin spread of lemon glaze between slices or with a scattering of candied lemon peel on plates. For celebrations, try making mini versions in cupcake tins using the same cake and buttercream to create a charming assortment of lemon lavender cupcakes.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Lavender Cake can be kept covered at room temperature for up to two days. To maintain freshness longer, store the cake in an airtight container in the refrigerator for up to five days. Let refrigerated cake come to room temperature before serving to restore its soft texture and bring out the flavors.
Freezing
This cake freezes wonderfully. Wrap cake layers tightly in plastic wrap and then foil before placing in a freezer-safe container. You can freeze un-iced layers for up to three months. When ready to use, thaw in the refrigerator overnight and then frost as directed.
Reheating
To enjoy your cake fresh, allow refrigerated or thawed slices to come to room temperature. Avoid microwaving as it can alter texture and cause the frosting to melt unevenly. If you want a slightly warm slice, briefly heat it for about 10 seconds, but be cautious to keep the delicate icing intact.
FAQs
Can I substitute dried lavender for the culinary lavender?
Dried lavender can be used if culinary lavender is unavailable, but make sure it is food-grade and finely ground to avoid a bitter taste. Use slightly less than the recipe calls for since dried lavender has a stronger potency.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be a bit different, but the flavor will remain lovely with the lemon and lavender notes shining through.
How do I know when the cake is done baking?
The best test is inserting a toothpick into the center of the cake layers. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.
Can I use lemon juice from a bottle?
Freshly squeezed lemon juice is recommended as it offers a brighter, more natural flavor. Bottled lemon juice can be used in a pinch but may slightly alter the freshness of the cake’s taste.
What if I don’t want to use food coloring in the buttercream?
The purple food coloring in the buttercream is optional and purely for visual effect. The frosting tastes just as delightful without it, so feel free to keep the frosting its natural creamy color.
Final Thoughts
I truly hope you take the plunge and make this beautiful Lemon Lavender Cake Recipe soon—it’s one of those rare desserts that feels both fancy and totally approachable. The bright citrus and delicate floral notes make it perfect for sharing with friends or savoring on your own during a quiet moment. Once you taste this cake, it’s likely to become a favorite go-to when you want something special yet comforting. Happy baking!
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Lemon Lavender Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This delightful Lemon Lavender Cake combines the bright, tangy flavors of lemon with the fragrant floral notes of culinary lavender, all layered between moist cake layers and topped with a creamy lavender lemon buttercream frosting. Perfect for spring celebrations or any occasion that calls for a unique and beautiful dessert.
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
- ⅓ 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 the cake from sticking and ensure even baking.
- Make the Cake Batter: Cream together softened butter and granulated sugar until light and fluffy, which helps incorporate air for a tender crumb. Add eggs one at a time, beating well after each addition to maintain a smooth mixture. In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents. Gradually add the dry ingredients into the butter mixture, alternating with milk to keep the batter smooth. Finally, stir in lemon zest, lemon juice, finely ground culinary lavender, and vanilla extract until just combined.
- Bake the Cake: Divide the batter evenly between the prepared pans to ensure uniform layers. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating doneness. Let the cakes cool in the pans for 10 minutes to firm up, then transfer to wire racks to cool completely, which prevents sogginess in the frosting stage.
- Prepare the Buttercream: Beat softened butter until creamy and pale to create a smooth base. Gradually add powdered sugar, beating until the mixture is smooth and fluffy. Add heavy cream, lemon extract, vanilla extract, and finely ground lavender to infuse delicate floral and citrus flavors. Continue beating until light and fluffy. Optionally, add purple food coloring for an elegant lavender hue.
- Assemble the Cake: Once the cake layers have completely cooled to avoid melting the frosting, frost the first layer generously with the buttercream. Stack the second layer on top and repeat frosting, then add the third layer and finish by frosting the top and sides of the cake evenly. Garnish with extra lemon zest or fresh lavender sprigs if desired to enhance the presentation and aroma.
Notes
- Use culinary-grade lavender for the best flavor and safety in baking.
- If you prefer a less pronounced lavender flavor, reduce the amount of ground lavender in the batter and frosting.
- Allow cakes to cool completely before frosting to prevent the buttercream from melting.
- For an extra moist cake, you can brush the layers with a simple lemon syrup before frosting.
- Store the cake refrigerated due to the buttercream; bring to room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
