why make this recipe
Lemon Lavender Cake is a delightful treat that combines zesty lemon and fragrant lavender, creating a unique flavor experience. This cake is perfect for celebrations, afternoon tea, or simply as a sweet pick-me-up. It brings a cheerful brightness to any occasion while being easy to make. Plus, the lovely scent of lavender adds a touch of sophistication that will impress your family and friends.
how to make Lemon Lavender Cake
Ingredients :
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 cup whole milk
- 2 tablespoons dried lavender buds (culinary grade)
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon lemon zest (for glaze)
- 1 tablespoon dried lavender buds (culinary grade, for glaze)
- ½ cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar (for frosting)
- 2 tablespoons heavy cream (for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 1 tablespoon dried lavender buds (culinary grade, for frosting)
- Pinch of salt
Directions :
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Infuse the Lavender: In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about 5 minutes. Remove from heat, let cool, and strain out the lavender buds.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
Add Eggs, Lemon Zest, and Lemon Juice: Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk, starting and ending with the dry ingredients. Mix until just combined.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Lemon Lavender Glaze: Mix powdered sugar, fresh lemon juice, lemon zest, and lavender buds together in a bowl until smooth.
Make the Lemon Buttercream Frosting: In another bowl, beat softened butter until creamy. Gradually add powdered sugar, heavy cream, lemon juice, lemon zest, and lavender buds. Mix until smooth and fluffy.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of lemon buttercream frosting on top. Add the second layer and pour the lemon lavender glaze over the top. Decorate with more frosting if desired.
how to serve Lemon Lavender Cake
Slice and serve the Lemon Lavender Cake at room temperature. It’s delicious on its own but pairs wonderfully with a cup of tea or coffee. You can also add fresh berries or a scoop of vanilla ice cream for extra enjoyment.
how to store Lemon Lavender Cake
Store the Lemon Lavender Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. To store longer, consider freezing the decorated cake. Just wrap it tightly in plastic wrap and aluminum foil and freeze for up to three months.
tips to make Lemon Lavender Cake
- Always use culinary-grade dried lavender for flavoring your cake.
- Be careful not to over-mix the batter, as it can lead to a dense cake.
- Allow the cake to cool completely before frosting to avoid melting the buttercream.
- For a stronger lemon flavor, you can increase the amount of lemon zest or juice.
variation
You can make this cake gluten-free by using a gluten-free flour blend. You might also experiment with different types of extracts such as almond or orange for a unique twist.
FAQs
Can I use fresh lavender instead of dried?
It is best to use dried culinary lavender, as fresh lavender can have a different flavor and texture that might not work well in baking.
What can I use instead of milk in this recipe?
You can substitute the milk with non-dairy alternatives like almond milk or oat milk, which will still allow for a delicious outcome.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs. If it is wet with batter, it needs more time in the oven.
Lemon Lavender Cake
A delightful cake that combines zesty lemon and fragrant lavender, perfect for celebrations or afternoon tea.
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 cup whole milk
- 2 tablespoons dried lavender buds (culinary grade)
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon lemon zest (for glaze)
- 1 tablespoon dried lavender buds (culinary grade, for glaze)
- ½ cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar (for frosting)
- 2 tablespoons heavy cream (for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 1 tablespoon dried lavender buds (culinary grade, for frosting)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Infuse the milk by heating it over low heat with the dried lavender buds for about 5 minutes. Remove from heat, let cool, and strain out the lavender.
- Mix the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.
- Combine the dry ingredients with the butter mixture, alternating with the lavender-infused milk, starting and ending with the dry ingredients. Mix until just combined.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the lemon lavender glaze by mixing powdered sugar, fresh lemon juice, lemon zest, and lavender buds until smooth.
- Make the lemon buttercream frosting by beating softened butter, then gradually adding powdered sugar, heavy cream, lemon juice, lemon zest, and lavender buds until smooth and fluffy.
- Assemble the cake by placing one layer on a serving plate, spreading with frosting, and adding the second layer. Pour the glaze over the top and decorate with more frosting if desired.
Notes
Use culinary-grade dried lavender for best flavor. Avoid over-mixing the batter to prevent a dense cake. Cool the cake completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: cake, lemon, lavender, dessert, baking