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
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 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.
