Description
This Lemon Lavender Cake is a beautifully fragrant and moist layered cake perfect for spring or special occasions. It combines the zesty brightness of fresh lemons with subtle floral notes of finely ground culinary lavender, all enveloped in a silky lemon lavender buttercream frosting. Soft, tender cake layers meet creamy, aromatic frosting for an elegant and refreshing 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
- 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: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition to incorporate air for a light texture. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with whole milk, starting and ending with the dry ingredients. Stir in fresh lemon zest, lemon juice, finely ground culinary lavender, and vanilla extract. Mix gently until just combined to avoid overworking the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely before frosting.
- Prepare the Buttercream: Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, continuing to beat until the mixture is smooth and fluffy. Add the heavy cream, lemon extract, vanilla extract, and finely ground culinary lavender, beating continuously until the buttercream is light and airy. Add purple food coloring if desired for a tinted frosting.
- Assemble the Cake: Once the cake layers have fully cooled, place one layer on a serving plate and spread a generous amount of buttercream on top. Repeat with the second and third layers, covering each with frosting. Finally, frost the top and sides of the assembled cake evenly. Garnish the finished cake with extra lemon zest or lavender sprigs as a decorative touch.
Notes
- Use culinary-grade lavender for the best flavor and to avoid bitterness.
- Ensure the cake layers are completely cool before frosting to prevent melting.
- For a more intense lemon flavor, increase the lemon zest by 1 tablespoon.
- The lavender lemon buttercream can be tinted with natural food coloring or left white.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
