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Lemon Lavender Cake

Lemon Lavender Cake: A Refreshing Floral Dessert Delight

Lemon Lavender Cake is a refreshing and aromatic dessert that combines zesty lemon and subtle lavender flavors, perfect for any gathering.
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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
  • 1 cup Unsalted Butter, softened This forms the creamy base for your cake, giving it rich flavor.
  • 2 cups Granulated Sugar Provides sweetness and helps create a beautiful caramelized crust.
  • 4 large Eggs, at room temperature Adds essential structure to the cake.
  • 2.5 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free Lemon Lavender Cake.
  • 1 tablespoon Baking Powder Helps your cake rise beautifully.
  • 0.5 teaspoon Salt Balances the sweetness.
  • 1 cup Whole Milk Adds moisture to the cake.
  • 2 tablespoons Fresh Lemon Zest Gives vibrant citrus aromas.
  • 0.33 cup Freshly Squeezed Lemon Juice Provides a tangy punch.
  • 2 teaspoons Finely Ground Culinary Lavender Lends a subtle floral note.
  • 1 teaspoon Vanilla Extract Adds warmth and depth to the flavor profile.
For the Frosting
  • 1.5 cups Unsalted Butter, softened Creates a sumptuous and creamy texture.
  • 5 cups Powdered Sugar Delivers sweetness and helps achieve a stable structure.
  • 0.25 cup Heavy Cream Gives a luscious consistency.
  • 2 teaspoons Lemon Extract Infuses extra citrus flavor.
  • 1 teaspoon Vanilla Extract Deepens the flavor profile.
  • 1 teaspoon Finely Ground Culinary Lavender Enhances the floral tones.
  • Purple Food Coloring Optional for visually appealing hue.

Equipment

  • Electric mixer
  • Mixing bowls
  • 9-inch round cake pans
  • spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, cream unsalted butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing until fully incorporated.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, lemon zest, and lemon juice.
  6. Fold in lavender and vanilla extract until fully incorporated.
  7. Divide the batter between prepared pans and bake for 25-30 minutes.
  8. Let the cakes cool in the pans for about 10 minutes, then invert onto wire racks.
  9. For the frosting, beat softened butter, then gradually add powdered sugar, heavy cream, lemon extract, vanilla, and lavender.
  10. Spread frosting between layers, on top and sides of the cake.
  11. Optionally add purple food coloring to remaining frosting and decorate the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Use fresh, organic ingredients for the best flavor. Make sure eggs are at room temperature and avoid overmixing to prevent a dense texture.

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