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
Scale
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
