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
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 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.
