Lemon Lavender Cake
A beautifully moist cake infused with bright lemon flavors and the delicate essence of lavender, perfect for spring celebrations or as a delightful afternoon treat.
Ingredients
For the Cake
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- 0.25 cups fresh lemon juice
- 1 cup whole milk
- 2 tablespoons dried culinary lavender buds
- 1 teaspoon vanilla extract
For the Frosting
- 1.5 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried culinary lavender buds
- 0.5 cups unsalted butter, softened For frosting
For the Glaze
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried culinary lavender buds
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet mixture, alternating with the whole milk. Be sure to fold in the dried lavender buds gently.
- Divide the batter evenly between the two prepared pans and smooth the tops.
Baking
- Bake for 25-30 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 wire racks to cool completely.
Frosting and Glazing
- To make the frosting, beat the softened butter until creamy, then gradually mix in the powdered sugar, fresh lemon juice, lemon zest, and lavender buds. Spread the frosting between the cake layers and around the sides.
- For the glaze, whisk the powdered sugar, heavy cream, fresh lemon juice, lemon zest, and lavender until smooth. Drizzle it over the frosted cake for an added touch of elegance.
Notes
This cake is best served with a light fruit salad or a scoop of vanilla ice cream. Garnish with fresh lavender buds or lemon slices for an Instagram-worthy presentation. Store in an airtight container at room temperature for up to three days.