There’s something truly magical about the combination of citrus and floral flavors. Lemon and lavender come together in this delightful Lemon Lavender Cake, offering a light, airy texture with an elegant, aromatic twist. Each bite bursts with zesty lemon and subtle lavender notes, creating a delicate balance between brightness and warmth. Perfect for springtime gatherings, bridal showers, or simply treating yourself, this cake will steal the show at any dessert table.
Imagine slicing into layers of fluffy, moist lemon cake, beautifully infused with fresh zest and tangy lemon juice. Then, picture it frosted with a silky, lightly floral lavender buttercream, adding a sophisticated, creamy contrast to the citrusy sponge. The result? A show-stopping masterpiece that delights the senses.
Whether you’re an experienced baker or just starting, this recipe will guide you step by step to create a bakery-worthy cake. From infusing lavender into cream to achieving the perfect buttercream texture, every detail ensures success. So, gather your ingredients, preheat your oven, and let’s bring this Lemon Lavender Cake to life!
Why You’ll Love This Recipe
- Light and Moist Texture: This cake has a soft crumb that melts in your mouth, thanks to the perfect blend of butter, milk, and eggs.
- Elegant and Flavorful: The fusion of bright lemon and floral lavender makes it unique and delightful.
- Versatile for Any Occasion: Ideal for weddings, tea parties, birthdays, or a casual weekend treat.
- Impressive Yet Simple: Despite its gourmet appearance, this recipe is easy to follow with simple techniques.
- Customizable: Adjust the lavender intensity or substitute flavors to make it your own.
Ingredients
Lemon Cake Ingredients
- 2 ½ cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups sugar
- Zest of 2 lemons
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 tsp lemon extract paste
- ½ cup lemon juice
- ¾ cup milk
Lavender Buttercream Ingredients
- ½ cup milk
- ½ cup heavy cream
- 1 tbsp dried culinary lavender
- 1 cup sugar
- 2 tbsp flour
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 tsp vanilla bean paste
How to Make the Recipe
Step 1: Prepare the Lavender Infusion
In a saucepan, heat the milk, heavy cream, and dried lavender over medium heat. Once it begins to simmer, remove it from the heat and allow it to steep for 30 minutes. Strain the mixture to remove the lavender, then refrigerate the infused milk until chilled.
Step 2: Make the Lemon Cake
Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. In a bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution. In a stand mixer, beat the sugar and lemon zest together for a few minutes to release the citrus oils.
Add the butter to the sugar mixture and beat until light and fluffy. Incorporate the eggs one at a time, ensuring each one is fully mixed before adding the next. Stir in the lemon extract paste and fresh lemon juice for a bright, tangy flavor.
Gradually alternate adding the dry ingredients with the milk, mixing gently to avoid overworking the batter. Divide the batter evenly between the prepared pans and bake for 20-25 minutes until a toothpick comes out clean. Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack.
Step 3: Prepare the Lavender Buttercream
In a saucepan, whisk together sugar, flour, and salt until combined. Slowly add the chilled lavender-infused milk while stirring constantly to prevent lumps. Cook over medium heat until the mixture thickens into a custard-like consistency.
Remove the custard from heat and let it cool to room temperature. In a stand mixer, beat the cooled custard while gradually adding the softened butter, mixing until smooth. Stir in the vanilla bean paste and whip until the buttercream is light and fluffy.
Step 4: Assemble the Cake
Place one cake layer on a serving plate and spread a thick layer of lavender buttercream evenly on top. Add the second cake layer and apply an even coat of buttercream over the entire cake. Decorate with lemon slices and dried lavender for a visually stunning presentation.
Slice the cake and serve immediately or refrigerate to allow the flavors to meld. Enjoy the delightful combination of tangy lemon and delicate lavender in every bite!
Tips for the Best Recipe
- Use room-temperature ingredients to ensure even mixing and a smooth batter.
- Weigh your cake batter in each pan for even layers.
- Don’t overmix the batter to prevent a dense cake.
- Let the lavender milk steep longer for a stronger floral note.
- Chill the buttercream slightly before frosting for easier spreading.
Variations to Try
Variations to Try
For a unique twist, try infusing the cream with Earl Grey tea instead of lavender for a subtle tea-infused buttercream. Add a layer of blueberry or raspberry compote between the cakes for a fruity contrast.
If you need a gluten-free version, use a 1:1 gluten-free flour blend without compromising the cake’s structure. You can also transform this recipe into cupcakes by distributing the batter into cupcake liners and adjusting the bake time to 18-20 minutes
Frequently Asked Questions (FAQs)
- Can I use fresh lavender instead of dried?
- Yes, but dried culinary lavender has a more concentrated flavor.
- How can I make the buttercream less sweet?
- Reduce the sugar slightly and increase the butter for a milder taste.
- Can I make this cake in advance?
- Yes! Bake the cake layers a day ahead and store them wrapped at room temperature.
- How do I prevent my cake from becoming dry?
- Don’t overbake, and store with plastic wrap pressed against the cut edges.
- Can I add food coloring to the buttercream?
- Absolutely! A tiny drop of purple gel food coloring enhances the lavender aesthetic.
How to Store and Reheat
- Room Temperature: Store unfrosted cakes for up to a day, wrapped tightly.
- Refrigerator: Keep frosted cake in the fridge for 2-3 days, covered.
- Freezer: Freeze cake layers for up to 3 months; thaw before frosting.
- Rewhipping Buttercream: Let come to room temp and rewhip for a creamy texture.
Conclusion
This Lemon Lavender Cake is a dream dessert—soft, moist, and bursting with floral and citrus notes. Whether for a special event or a weekend treat, it’s guaranteed to impress.
If you loved this recipe, follow Ava Foodie on Pinterest for more irresistible bakes. Let me know in the comments how it turned out!
