Description
This Lemon Lavender Cake features a tender, moist lemon-infused sponge layered with fragrant culinary lavender and topped with a luscious lavender lemon buttercream. Perfectly balanced with fresh lemon zest, juice, and subtle floral notes, it’s a delightful dessert ideal for spring or summer celebrations.
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 prevent sticking and ensure even baking.
- Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which incorporates air for a tender crumb. Add eggs one at a time, beating well after each addition for even distribution. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with whole milk, starting and ending with the dry ingredients. Stir in fresh lemon zest, lemon juice, culinary lavender, and vanilla extract, mixing until just combined to avoid overmixing and toughening the cake.
- Bake the Cake: Divide the cake batter evenly among the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes to firm up, then transfer them to wire racks to cool completely before frosting.
- Prepare the Buttercream: Using a stand mixer or hand mixer, beat the softened butter until creamy and smooth. Gradually add powdered sugar, beating on low speed to avoid sugar clouds, then increase speed to combine. Mix in heavy cream, lemon extract, vanilla extract, and finely ground culinary lavender. Continue beating until the buttercream is fluffy and spreadable. Add purple food coloring if desired to enhance the lavender theme.
- Assemble the Cake: Once all cake layers are fully cooled, place one layer on a serving plate or cake stand. Spread a generous amount of buttercream over the top. Repeat with the second layer, then the third, frosting the top and sides of the assembled cake evenly. For a finishing touch, garnish with extra fresh lemon zest or sprigs of lavender to amplify the cake’s aroma and presentation.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Freshly ground culinary lavender is preferred for optimal flavor and aroma.
- For a more intense lemon flavor, increase lemon zest by 1 tablespoon.
- The cake layers can be baked a day in advance and wrapped tightly to maintain freshness.
- Store the finished cake in the refrigerator if not serving immediately; bring to room temperature before serving.
