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–+ servings
Lemon Lavender Cake

Zesty Lemon Lavender Cake That Will Brighten Your Day

Delight in the refreshing taste of Lemon Lavender Cake, a perfect blend of citrus and floral flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter (softened) Creates a creamy base; make sure it’s at room temperature for easy mixing.
  • 2 cups Granulated Sugar Provides sweetness and helps form a lovely crust; feel free to adjust based on your taste.
  • 4 Large Eggs (at room temperature) Essential for structure; use eggs at room temperature for a smoother batter.
  • 2.5 cups All-Purpose Flour This is the cake's backbone; ensure it's aerated properly before measuring.
  • 1 tablespoon Baking Powder Vital for lift; check that it’s fresh to guarantee the cake rises beautifully.
  • 0.5 teaspoon Salt Balances the sweetness; a must for enhancing the overall flavor.
  • 1 cup Whole Milk Adds moisture; can be substituted with almond milk for a dairy-free version.
  • 2 tablespoons Fresh Lemon Zest Infuses vibrant citrus notes; always opt for organic lemons for superior flavor.
  • 0.33 cup Freshly Squeezed Lemon Juice Delivers a refreshing tang; fresh juice is key for authenticity.
  • 2 teaspoons Finely Ground Culinary Lavender Imparts those lovely floral flavors; ensure it’s culinary-grade for safety.
  • 1 teaspoon Vanilla Extract Adds depth; high-quality vanilla elevates the cake's flavor profile.
For the Frosting
  • 1.5 cups Unsalted Butter (softened) Forms a creamy base; room temperature is crucial for smooth mixing.
  • 5 cups Powdered Sugar Gives sweetness and structure; sift before using to avoid lumps.
  • 0.25 cup Heavy Cream Creates a luscious texture; using cold cream helps achieve a perfect consistency.
  • 2 teaspoons Lemon Extract Enhances citrus flavor; adjust to your palate preferences.
  • 1 teaspoon Vanilla Extract Complements lavender and enriches flavor; quality makes a difference.
  • 1 teaspoon Finely Ground Culinary Lavender Provides aromatic floral notes; add sparingly for a subtle infusion.
  • Purple Food Coloring to taste, optional; adds a charming hue; gel colors work best without altering consistency.

Equipment

  • Oven
  • Mixing bowl
  • Whisk
  • Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions for Lemon Lavender Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3–5 minutes. Incorporate the eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet mixture, alternating with the whole milk, blending just until combined.
  5. Gently fold in the lemon zest, lemon juice, and finely ground lavender.
  6. Divide the batter between the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. Beat the softened unsalted butter for the frosting until creamy, then gradually add in the powdered sugar and heavy cream until spreadable.
  9. Incorporate the lemon extract, vanilla extract, and finely ground culinary lavender.
  10. Spread frosting between the layers and over the top and sides of the cooled cake.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For best results, use only fresh ingredients and avoid overmixing the batter to keep your cake light and fluffy.

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