Why You’ll Love This Recipe
This cake offers a refreshing citrus flavor combined with a floral aroma, making it stand out from traditional cakes. It’s light, fluffy, and topped with a smooth, creamy buttercream that perfectly balances the flavors. Plus, it’s visually stunning, making it an ideal centerpiece for any gathering.
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)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Make the Cake Batter: Cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix in the dry ingredients, alternating with milk. Add lemon zest, lemon juice, lavender, and vanilla extract. Mix until just combined.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring them to wire racks to cool completely.
- Prepare the Buttercream: Beat softened butter until creamy. Gradually add powdered sugar and beat until smooth. Add heavy cream, lemon extract, vanilla extract, and lavender, beating until fluffy. Add food coloring if desired.
- Assemble the Cake: Once the cakes have cooled, frost the top of one cake layer with buttercream, followed by the second layer, and repeat. Frost the top and sides of the cake. Garnish with extra lemon zest or lavender sprigs if desired.
Servings and Timing
- Servings: 12-14
- Prep time: 30 minutes
- Cook time: 25-30 minutes
- Total time: 1 hour 30 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Different Flavors: Experiment with other herbs like rosemary or thyme for a unique twist.
- Add Fruit: Layer fresh berries between the cake and frosting for a fruity touch.
Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze individual slices for up to 3 months.
Conclusion
Lemon Lavender Cake is an elegant, flavorful dessert that pairs the brightness of lemon with the delicate scent of lavender. Whether served at a special event or as a treat for yourself, this cake will certainly impress with its refreshing flavor and beautiful presentation. Enjoy a slice of spring with this delightful creation!
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Lemon Lavender Cake
- Total Time: 1 hour 30 minutes
- Yield: 12-14 servings
- Diet: Gluten Free
Description
Lemon Lavender Cake is a fragrant and refreshing dessert that combines vibrant lemon zest with the delicate floral notes of lavender. Topped with a creamy lavender lemon buttercream, this light and elegant cake is perfect for spring celebrations, baby showers, or any special occasion.
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.
-
Make the Cake Batter: Cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk flour, baking powder, and salt. Gradually add the dry ingredients, alternating with milk. Stir in lemon zest, lemon juice, lavender, and vanilla extract. Mix until just combined.
-
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
-
Prepare the Buttercream: Beat softened butter until creamy. Gradually add powdered sugar, beating until smooth. Add heavy cream, lemon extract, vanilla extract, and lavender. Continue beating until fluffy. Add food coloring if desired.
-
Assemble the Cake: Once the cakes have cooled, frost one layer with buttercream, then top with the second layer and frost again. Repeat the process for the third layer. Frost the top and sides of the cake. Garnish with extra lemon zest or lavender sprigs if desired.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Try adding fresh berries like raspberries or blueberries between the layers for a fruity twist.
Experiment with other herbs like rosemary or thyme for a unique flavor variation.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
