If you have a penchant for delicate flavors with a floral twist, you are going to fall head over heels for this Lemon Lavender Cake Recipe. This cake brings together the bright, zesty punch of fresh lemon with the subtle, aromatic charm of culinary lavender, creating a perfect harmony in every bite. Moist, fluffy layers soaked in lemony goodness and frosted with a dreamy lavender-lemon buttercream make this cake not only a feast for your taste buds but also a stunning centerpiece for any occasion. Whether you are baking for a special celebration or simply treating yourself to something extraordinary, this Lemon Lavender Cake Recipe is bound to become a favorite in your recipe box.
Ingredients You’ll Need
Every ingredient in this Lemon Lavender Cake Recipe plays a vital role in achieving that balance of flavor, texture, and color. From the rich butter that keeps the cake moist to the bright lemon zest that energizes each bite, these simple yet thoughtful components come together beautifully to create something truly special.
- Unsalted butter: Softened to ensure a creamy batter and tender crumb in the cake and buttercream.
- Granulated sugar: Adds sweetness and helps with the cake’s light texture.
- Large eggs: Provide structure and richness to the cake layers.
- All-purpose flour: The foundation of the cake’s body and density.
- Baking powder: Leavens the cake for that perfect rise.
- Salt: Enhances all the natural flavors without overpowering the delicate lavender.
- Whole milk: Adds moisture and tenderness to the crumb.
- Fresh lemon zest: Brings a fresh citrus aroma and bright flavor.
- Freshly squeezed lemon juice: Infuses tartness that balances sweetness perfectly.
- Finely ground culinary lavender: Delivers a fragrant floral note with subtle complexity.
- Vanilla extract: Adds warmth and rounds out the floral and citrus components.
- Powdered sugar: Essential for the silky, smooth texture of the frosting.
- Heavy cream: Lightens the buttercream, giving it that perfect fluffy consistency.
- Lemon extract: Intensifies the lemon flavor in the buttercream frosting.
- Purple food coloring (optional): Adds a pretty lavender hue to your frosting, making it even more beautiful.
How to Make Lemon Lavender Cake Recipe
Step 1: Preheat and Prepare Your Pans
First things first, set your oven to 350°F (175°C) so it’s hot and ready for baking. Grease and flour three 8-inch round cake pans carefully; this step is crucial to ensure your delicate cake layers come out clean and without sticking.
Step 2: Create the Cake Batter
Start by creaming the softened butter and granulated sugar until the mixture is light and fluffy—this aerates the batter to help you achieve that tender crumb. Add eggs one at a time, mixing well after each to blend everything evenly and avoid any lumps. In another bowl, whisk together the flour, baking powder, and salt, which will ensure even distribution of your leavening agent and seasoning. Then, alternate adding the dry ingredients with milk to maintain moisture and prevent overmixing. Finally, stir in the fresh lemon zest, lemon juice, finely ground lavender, and vanilla extract for that signature flavor burst that makes this Lemon Lavender Cake Recipe so unforgettable.
Step 3: Bake to Perfection
Divide the batter evenly among your prepared cake pans — this helps your layers bake evenly and rise consistently. Pop them into the oven and bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Let the cakes rest in the pans for about ten minutes; this helps them set so they won’t break when you transfer them. Then, place the cakes on wire racks to cool completely before frosting.
Step 4: Prepare the Lavender Lemon Buttercream
While the cakes cool, whip up your luxurious frosting. Beat the softened butter until creamy and smooth. Gradually add powdered sugar, ensuring there are no lumps and the mixture becomes fluffy. Pour in heavy cream, lemon extract, vanilla, and lavender, blending until the frosting is light and billowy. If you want to make this dessert truly show-stopping, add a drop of purple food coloring for a gentle lavender tint that captures the essence of the cake’s flavors visually.
Step 5: Assemble Your Masterpiece
Once the cake layers are fully cooled, it’s assembly time. Spread a generous layer of buttercream on the first cake round, top it with the second, and frost it again, repeating this with the third layer. Finish by covering the sides and top with the remaining buttercream for a smooth, professional finish. If you want, sprinkle a little extra lemon zest or place a few delicate lavender sprigs on top to add a rustic, elegant touch that communicates exactly what’s inside this beautifully flavored cake.
How to Serve Lemon Lavender Cake Recipe
Garnishes
Fresh lemon zest adds a zingy brightness that complements the cake’s sweet, floral notes perfectly. Lavender sprigs are also a fantastic edible garnish, lending extra aroma and a charming, rustic look. These simple additions make serving this cake feel like a delightful sensory experience beyond just flavor.
Side Dishes
Pair this cake with a refreshing cup of herbal tea, like chamomile or lemon balm, to enhance the delicate floral and citrus flavors. Light, creamy desserts such as lemon sorbet or vanilla bean ice cream also make wonderful companions that balance the cake’s richness without overpowering it.
Creative Ways to Present
Try serving slices on vintage plates with a dusting of powdered sugar or edible flowers sprinkled around for an extra-special touch. You can also cut the cake into petite squares for a charming tea party dessert or even use the frosting as a filling in cupcakes to diversify how you enjoy this Lemon Lavender Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Lavender Cake Recipe covered tightly in an airtight container at room temperature for up to two days to maintain freshness. If your kitchen is warm, storing the cake in the fridge is best, but allow it to come to room temperature before serving to enjoy its full flavor and texture.
Freezing
This cake freezes beautifully. Wrap individual layers tightly in plastic wrap and then foil to protect against freezer burn. When you’re ready to enjoy it, thaw the layers overnight in the fridge and assemble with fresh buttercream for a nearly fresh-from-the-oven experience that holds all the original charm of the Lemon Lavender Cake Recipe.
Reheating
Because this cake is best enjoyed at room temperature, avoid reheating in the microwave which can make the frosting melt and the texture soggy. Instead, let refrigerated or thawed cake sit out for about 30 minutes before serving to bring back its lovely softness and fragrant appeal.
FAQs
Can I use dried lavender instead of fresh?
Yes, but make sure to use culinary-grade dried lavender and grind it finely to avoid a grainy texture and overly intense flavor. Use less if it’s very potent, as dried lavender is stronger than fresh.
Is there a substitute for lemon extract in the buttercream?
You can substitute fresh lemon juice or lemon zest for lemon extract, but keep in mind that the extract provides a more concentrated lemon flavor without extra moisture, which helps the buttercream’s texture.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that’s designed for baking. Be sure to check the baking powder and other ingredients to ensure they’re gluten-free as well.
How long does this cake stay fresh?
When stored properly, the cake stays moist and flavorful for up to three days at room temperature or about a week refrigerated. For longer storage, freezing is recommended.
Can I omit the food coloring?
Definitely! The purple food coloring is purely optional and won’t affect the taste. Your buttercream will still look beautiful with its natural creamy-white color and the subtle lavender aroma will shine through.
Final Thoughts
This Lemon Lavender Cake Recipe is such a joyous indulgence—light, fragrant, and so full of personality. I can’t wait for you to bake it and discover how effortlessly it turns any moment into something memorable. Trust me, once you try it, this cake won’t be just a special recipe but a beloved tradition in your kitchen. Happy baking and savor every delicious bite!
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Lemon Lavender Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Lavender Cake is a delicate and fragrant dessert combining zesty lemon with the subtle floral notes of culinary lavender. Featuring a moist layered cake with smooth lavender lemon buttercream, this elegant treat is perfect for special occasions or anytime you crave a refreshing, gourmet-style cake.
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
- 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 thoroughly to prevent sticking.
- Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to ensure proper incorporation. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk, beginning and ending with the flour mixture. Stir in fresh lemon zest, freshly squeezed lemon juice, finely ground culinary lavender, and vanilla extract. Mix just until all ingredients are combined and the batter is smooth.
- Bake the Cake: Divide the cake batter evenly among the prepared pans, spreading it out evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Once baked, let the cakes cool in the pans for 10 minutes to set before transferring them onto wire racks to cool completely.
- Prepare the Buttercream: In a large mixing bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar, continuing to beat until the mixture is smooth and fluffy. Add heavy cream, lemon extract, vanilla extract, and finely ground culinary lavender to the buttercream. Continue beating until light and fluffy. If desired, add a few drops of purple food coloring and mix until evenly incorporated for a lavender hue.
- Assemble the Cake: Once the cake layers have fully cooled, place one layer on your serving plate and spread a generous amount of buttercream over the top. Repeat with the second layer and more buttercream, then top with the third layer. Frost the top and sides of the entire cake evenly with the remaining buttercream. Optionally, garnish the cake with extra lemon zest or lavender sprigs for a decorative and aromatic touch.
Notes
- Ensure that the culinary lavender is finely ground to prevent a grainy texture and to evenly distribute the floral flavor.
- Do not over-mix the batter once the wet and dry ingredients are combined to avoid a dense cake.
- Use fresh lemon juice and zest for the best bright lemon flavor.
- If you want a more intense lemon flavor in the buttercream, you can adjust the amount of lemon extract to taste.
- Make sure the cake layers are fully cooled before frosting to prevent the buttercream from melting.
- Standard 8-inch pans produce moderately thick layers; use parchment paper rounds for easier cake release.
