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Lemon Lavender Cake

Lemon Lavender Cake: A Refreshing Treat for Any Occasion

This Lemon Lavender Cake features a unique flavor fusion of zesty lemon and aromatic lavender, making it a delightful dessert for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1 teaspoon Baking Soda Enhances the texture.
  • 1 teaspoon Salt Balances sweetness.
  • 1 cup Unsalted Butter Softened before use.
  • 1.5 cups Granulated Sugar Sweetens the cake.
  • 3 Eggs Ensure at room temperature.
  • Zest of 2 lemons Lemon Zest Infuses bright lemon flavor.
  • 0.5 cups Fresh Lemon Juice Contributes acidity.
  • 1 cup Whole Milk Can be replaced with almond milk.
  • 2 tablespoons Dried Lavender Buds Choose culinary grade.
  • 1 teaspoon Vanilla Extract Enriches flavor profile.
For the Glaze
  • 1 cup Powdered Sugar For sweetening the glaze.
  • 2 tablespoons Fresh Lemon Juice Brightens the glaze.
  • 1 teaspoon Lemon Zest Adds extra lemony essence.
  • 1 teaspoon Dried Lavender Buds Enhances the glaze.
For the Frosting
  • 1 cup Unsalted Butter Cream until fluffy.
  • 2 cups Powdered Sugar For sweetening the frosting.
  • 0.5 cups Heavy Cream Enhances richness.
  • 1 tablespoon Fresh Lemon Juice Adds brightness.
  • 1 teaspoon Lemon Zest Boosts flavor.
  • 1 teaspoon Dried Lavender Buds Infuses floral notes.

Equipment

  • Electric mixer
  • Mixing bowls
  • Measuring Cups
  • Measuring Spoons
  • Cake Pans
  • Saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the cake pans.
  2. Heat the whole milk and infuse the dried lavender buds for 5 minutes.
  3. Whisk together all-purpose flour, baking powder, baking soda, and salt.
  4. Beat butter and sugar together until light and fluffy.
  5. Add eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
  6. Gradually combine dry ingredients with wet ingredients and lavender-infused milk.
  7. Divide the batter between prepared pans and bake for 25-30 minutes.
  8. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack.
  9. Whisk together powdered sugar, lemon juice, lemon zest, and lavender buds for the glaze.
  10. Beat softened butter and mix in powdered sugar, heavy cream, lemon juice, and zest for frosting.
  11. Assemble the cake by layering frosting between cooled layers and drizzling with glaze.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Select culinary-grade lavender for safety, and ensure cakes cool completely before frosting.

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