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
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
- 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
