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Lemon Lavender Cake

Lemon Lavender Cake: A Refreshing Twist on Classic Desserts

Lemon Lavender Cake is a delightful dessert that combines tangy lemon with floral lavender, creating a unique, refreshing flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour can substitute with gluten-free flour blend
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter (softened)
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon finely grated lemon zest
  • 0.25 cup fresh lemon juice
  • 1 cup whole milk can be substituted with plant-based milk
  • 2 tablespoons dried lavender buds (culinary grade)
  • 1 teaspoon vanilla extract
For the Lemon Lavender Glaze
  • 1.5 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon dried lavender buds (culinary grade)
For the Lemon Buttercream Frosting
  • 0.5 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon dried lavender buds (culinary grade)
  • pinch salt balances flavors

Equipment

  • 2 9-inch round cake pans
  • Mixing bowls
  • Electric Mixer
  • Saucepan
  • whisk

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them.
  2. Infuse the milk with dried lavender buds over medium-low heat for 5 minutes, strain, and cool.
  3. Mix the dry ingredients: all-purpose flour, baking powder, baking soda, and salt in a large bowl.
  4. Cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, mixing in lemon zest, lemon juice, and vanilla extract.
  6. Combine the wet and dry ingredients alternately with the cooled lavender-infused milk.
  7. Pour the batter evenly into the prepared pans and bake for 25-30 minutes.
  8. Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Making the Glaze and Frosting
  1. Mix powdered sugar, fresh lemon juice, lemon zest, and dried lavender buds to make the glaze.
  2. Beat softened butter until creamy, gradually add powdered sugar, heavy cream, fresh lemon juice, lemon zest, and lavender buds.
Assembling the Cake
  1. On a serving plate, layer frosting between cake layers, frost the entire cake, and drizzle with glaze.
  2. Garnish with dried lavender buds and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 90mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure butter is at room temperature before creaming, measure flour accurately, and let the cakes cool completely before frosting.

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