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Lemon Lavender Cake Recipe

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4.5 from 149 reviews

This Lemon Lavender Cake is a delightful fusion of citrusy brightness and floral elegance, featuring light and fluffy cake layers infused with dried culinary lavender and fresh lemon zest, all topped with a smooth, tangy lemon buttercream frosting enhanced with a hint of lavender. Perfect for spring gatherings or special occasions, this cake balances sweet and aromatic flavors in every bite.

Ingredients

For the Cake Layers:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup sugar
  • 2 tablespoons dried culinary lavender
  • ½ cup unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 2 tablespoons lemon zest (from about 4 lemons)
  • ½ cup vegetable oil
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Buttercream Frosting:

  • 1/3 cup whole milk
  • 1 tablespoon lemon extract
  • 2 ½ cups powdered sugar
  • ¼ cup sour cream
  • 2 tablespoons unsalted butter, room temperature
  • 8 large egg whites (260g)
  • 1 teaspoon dried culinary lavender, optional, finely ground
  • Lemon slices and fresh lavender for decoration

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and dried culinary lavender to evenly distribute the lavender flavor within the batter.
  2. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the unsalted butter and sugar together until the mixture is light and fluffy. This process incorporates air which helps make the cake tender.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully integrated before adding the next. This helps emulsify the batter and improve texture.
  4. Combine Wet Ingredients: Mix in the whole milk, lemon zest, vegetable oil, fresh lemon juice, and vanilla extract until well combined, which infuses the batter with bright citrus and floral notes.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing gently just until no streaks remain to avoid overworking the batter, which can make the cake tough.
  6. Bake the Cakes: Divide the batter evenly between the prepared pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Make the Lemon Buttercream Frosting: Gently heat the whole milk and lemon extract in a small saucepan over low heat and then set aside to keep warm. In a stand mixer, beat the egg whites until soft peaks form, then gradually add the powdered sugar and continue to beat until stiff, glossy peaks develop.
  8. Combine Frosting Ingredients: Slowly add the warm milk and lemon extract mixture, sour cream, and unsalted butter to the egg white mixture. Beat until the frosting becomes smooth and creamy. If desired, gently fold in finely ground dried lavender for an extra floral touch.
  9. Assemble the Cake: Once the cake layers have completely cooled, spread a generous layer of lemon buttercream frosting on top of one cake layer. Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing it evenly.
  10. Decorate and Rest: Garnish the frosted cake with fresh lavender sprigs and lemon slices for a beautiful presentation. Allow the cake to sit for 30 minutes so the flavors meld together before slicing and serving.

Notes

  • Room temperature ingredients help in achieving a smooth batter and better rise.
  • Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
  • Use culinary-grade dried lavender to avoid bitterness.
  • The frosting contains raw egg whites; ensure they come from a trusted source or use pasteurized egg whites to reduce any food safety risks.
  • Allow the cake to rest after frosting for flavors to meld and frosting to set before serving.

Find it online: https://ameliameals.com/lemon-lavender-cake-recipe/