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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

Scale
  • 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

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. 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.
  3. Mix the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  4. Cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
  5. Add the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.
  6. 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.
  7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  9. Make the lemon lavender glaze by mixing powdered sugar, fresh lemon juice, lemon zest, and lavender buds until smooth.
  10. 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.
  11. 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.

  • Author: aymane-mouraigmail-com-2
  • 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