If you have a craving for something bright, floral, and utterly delightful, this Lemon Lavender Cake Recipe is here to brighten your day. It brings together the zing of fresh lemon and the gentle, enchanting notes of lavender in a light, moist cake crowned with a luscious buttercream that balances citrus and blossom perfectly. Whether you’re planning a special occasion or just want to treat yourself, this cake dazzles with its beautiful flavors and elegant presence, making every bite a lovely experience.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you; this Lemon Lavender Cake Recipe relies on simple staples that each play an important role, from creating a tender crumb to infusing those signature fresh and floral flavors.
- Unsalted Butter: Softened for creaming, it adds richness and moisture to the cake and buttercream.
- Granulated Sugar: Sweetens and helps achieve that light, fluffy texture in the batter.
- Large Eggs: Provide structure and help the cake rise while keeping it tender.
- All-Purpose Flour: Forms the cake’s base, making it sturdy enough to hold all the flavors without being dense.
- Baking Powder: The essential leavening agent to ensure your cake is perfectly risen and airy.
- Salt: Enhances all the sweet and floral notes, balancing the flavors beautifully.
- Whole Milk: Adds moisture and tenderness, ensuring the crumb is soft and not dry.
- Fresh Lemon Zest: The zest gives a bright, concentrated burst of citrus aromatics.
- Freshly Squeezed Lemon Juice: Adds just the right amount of tangy freshness for that true lemon flavor.
- Culinary Lavender: Finely ground for a gentle, fragrant floral note without overpowering the cake.
- Vanilla Extract: Rounds out the flavors with warm sweetness and depth.
- Powdered Sugar: For the smooth, sweet buttercream frosting that melts in your mouth.
- Heavy Cream: Makes the buttercream luxuriously creamy and light.
- Lemon Extract: Amplifies the lemon flavor in the frosting, complementing the cake layers perfectly.
- Purple Food Coloring (optional): Adds a gentle purple hue to emphasize the lavender element in a gorgeous visual way.
How to Make Lemon Lavender Cake Recipe
Step 1: Preheat and Prepare Pans
Start by setting your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans so your layers release easily once baked. Properly prepping your pans at this stage means your cakes come out clean and intact, perfect for stacking later.
Step 2: Make the Cake Batter
Cream together the softened butter and granulated sugar until light and fluffy—this step ensures the cake gets a tender, cloud-like texture. Add the eggs one at a time, beating well after each addition for an even, smooth batter. In another bowl, whisk the flour, baking powder, and salt, then add the dry ingredients alternately with the milk to your creamed mixture.
Finally, stir in those beautiful bursts of fresh lemon zest, lemon juice, ground lavender, and vanilla extract. Mixing just until combined helps keep the cake tender without overworking the batter.
Step 3: Bake the Cake
Divide your batter evenly between the prepared pans ensuring even layers, then bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Cooling completely is key for a smooth frosting process later.
Step 4: Prepare the Lavender Lemon Buttercream
Beat the softened butter until creamy before gradually adding powdered sugar, ensuring your buttercream stays smooth and silky. Next, mix in the heavy cream, lemon extract, vanilla extract, and finely ground lavender. Continue beating until the frosting is light and fluffy. If you want to play up the purple lavender theme, add a touch of purple food coloring for a visually stunning finish.
Step 5: Assemble the Cake
Once the cake layers are fully cooled, start layering. Spread a generous amount of buttercream on one layer, then top with the second and repeat. Finish by frosting the top and sides of the cake evenly. For a final touch, garnish with extra lemon zest or delicate lavender sprigs to make the presentation pop. This assembly turn your creation into a gorgeous centerpiece worthy of any celebration.
How to Serve Lemon Lavender Cake Recipe
Garnishes
A simple dusting of lemon zest or a few sprigs of culinary lavender go a long way to enhance both the aroma and the visual appeal of your Lemon Lavender Cake Recipe. Edible flowers can also add a whimsical touch that feels both sophisticated and fresh.
Side Dishes
This cake pairs beautifully with a light fruit salad featuring berries or citrus slices, which echo the cake’s fresh lemon notes without overpowering the delicate flavors. A cup of herbal tea, especially chamomile or a lemony blend, will complement the lavender in the cake perfectly and make your serving experience even more comforting.
Creative Ways to Present
Why not turn your Lemon Lavender Cake Recipe into mini cupcakes for a party, or layer it into a trifle for a casual but charming dessert? You could also sprinkle some crushed candied lemon peel on top for that little extra zing and crunch that surprises the palate delightfully.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh cake, wrap leftovers tightly in plastic wrap or store in an airtight container to maintain moisture and freshness for up to 3 days when kept at room temperature.
Freezing
You can freeze the baked cake layers separately once cooled, wrapped well in plastic wrap and aluminum foil, for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before frosting.
Reheating
This cake is best enjoyed at room temperature, so if refrigerated, let slices sit out for about 30 minutes before serving to regain their full fluffy texture and flavor.
FAQs
Can I use dried lavender instead of culinary lavender?
It’s best to use finely ground culinary lavender, which is specifically meant for cooking, to avoid any bitterness. If using dried lavender, make sure it’s food-grade and crush it as finely as possible to prevent a coarse texture or harsh flavor.
Is it okay to substitute lemon extract for lemon juice in the cake?
Lemon juice provides freshness and acidity that lemon extract lacks, so for the cake itself, fresh lemon juice is preferable. However, lemon extract works wonderfully in the buttercream to enhance flavor.
Can I make this cake gluten-free?
Yes, substituting all-purpose flour with a gluten-free flour blend that includes xanthan gum can work. Just be mindful that texture might be slightly different, so it’s a good idea to test a small batch first.
How strong is the lavender flavor?
The lavender flavor is subtle and floral, not overpowering. It adds a delicate fragrance that perfectly complements the zingy lemon without taking center stage.
Can I make this cake vegan?
To veganize this Lemon Lavender Cake Recipe, use plant-based butter alternatives, substitute the eggs with flax eggs, and choose a plant milk for the recipe. The texture might differ slightly, but the flavor combination will still be delightful.
Final Thoughts
This Lemon Lavender Cake Recipe is truly one of those special treats you’ll want to make over and over again. Its bright, fresh lemon flavor paired with soothing lavender creates a unique and elegant dessert that feels both comforting and fancy. I encourage you to give it a try and share its wonderful flavors with those you love — it might just become your new favorite go-to cake!
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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
Description
This Lemon Lavender Cake is a delightful, fragrant dessert combining fresh lemon zest and juice with finely ground culinary lavender to create a unique and refreshing flavor. The moist, tender cake layers are perfectly complemented by a creamy lavender lemon buttercream frosting, making it ideal for special occasions or an elegant treat.
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
- ⅓ 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 ensure the cake layers release easily after baking.
- Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition to maintain a smooth and airy batter. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the butter mixture in alternating batches with the milk, starting and ending with the dry ingredients. Stir in fresh lemon zest, lemon juice, finely ground lavender, and vanilla extract until just combined to preserve the batter’s light texture.
- Bake the Cake: Evenly divide the batter among the three prepared cake pans, spreading it out smoothly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely before frosting.
- Prepare the Buttercream: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, continuing to beat until the mixture is smooth and lump-free. Mix in the heavy cream, lemon extract, vanilla extract, and the finely ground culinary lavender. Beat the buttercream until it becomes light and fluffy. If desired, add a few drops of purple food coloring and mix until evenly tinted.
- Assemble the Cake: Once the cake layers are fully cooled, place one layer on your serving plate and frost with a generous amount of buttercream. Top with the second layer and repeat the frosting process. Add the third layer on top and cover the entire cake with the remaining buttercream, smoothing the sides and top. For an elegant finishing touch, garnish with extra fresh lemon zest or lavender sprigs if desired.
Notes
- Make sure the butter and eggs are at room temperature to achieve the best texture in the cake batter.
- Do not overmix the batter once you add the dry ingredients to maintain a tender crumb.
- Fresh culinary lavender is preferred; if unavailable, use dried but adjust quantity as it is more potent.
- The purple food coloring in the buttercream is optional and can be omitted for a natural look.
- Store the cake covered in the refrigerator and allow it to come to room temperature before serving for the best flavor.
