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Lemon Lavender Cake

Lemon Lavender Cake: A Refreshing Twist for Spring Celebrations

This Lemon Lavender Cake combines lively citrus and delicate floral notes for a delightful spring dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour for GF version.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best rise.
  • 1 te teaspoon Baking Soda Combines with lemon juice for balanced flavor.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Unsalted Butter (Softened) Can substitute with coconut oil for dairy-free.
  • 1.5 cups Granulated Sugar Brown sugar can be used for added moisture.
  • 3 large Eggs Use room temperature for even mixing.
  • 2 tablespoons Finely Grated Lemon Zest Fresh zest is critical for flavor.
  • 0.5 cups Fresh Lemon Juice Use fresh lemons for optimal taste.
  • 1 cup Whole Milk Non-dairy milk like almond or oat can be used.
  • 1 tablespoon Dried Lavender Buds (Culinary Grade) Ensure culinary-grade.
  • 1 teaspoon Vanilla Extract Homemade enhances the overall taste.
For the Glaze
  • 1 cup Powdered Sugar Can be adjusted for desired thickness.
  • 2 tablespoons Fresh Lemon Juice Brightens the glaze.
  • 1 tablespoon Finely Grated Lemon Zest Adds freshness to the glaze.
  • 1 teaspoon Dried Lavender Buds Gives an aromatic finishing touch.
For the Buttercream
  • 1 cup Unsalted Butter Softened for easy mixing.
  • 4 cups Powdered Sugar Add gradually for best texture.
  • 0.5 cups Heavy Cream Coconut cream can be used for dairy-free.
  • 2 tablespoons Fresh Lemon Juice For a citrus kick in frosting.
  • 1 tablespoon Finely Grated Lemon Zest Enhances frosting flavor.
  • 1 teaspoon Dried Lavender Buds For an aromatic note in buttercream.

Equipment

  • Electric mixer
  • 9-inch Round Cake Pans
  • parchment paper
  • Saucepan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a saucepan, gently heat whole milk, adding dried lavender buds. Let steep for about 5 minutes, then strain.
  3. Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
  4. Beat the softened butter and granulated sugar with an electric mixer for 3–4 minutes until light and fluffy.
  5. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the dry ingredients and cooled lavender-infused milk, alternating between the two.
  7. Divide the batter between the cake pans and bake for 25–30 minutes until a toothpick comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  9. Whisk together powdered sugar, lemon juice, lemon zest, and lavender buds for the glaze.
  10. Beat softened butter until creamy. Gradually add powdered sugar, then heavy cream, lemon juice, zest, and lavender.
  11. Assemble the cake by spreading buttercream between layers and covering the entire cake. Drizzle with glaze.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Maximize zest for flavor, infuse lavender carefully, alternate mixing to prevent density, and check cakes for doneness early.

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