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Lemon Lavender Cake

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A delightful Lemon Lavender Cake that marries the bright zing of lemons with the aromatic notes of lavender.

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 your 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 dried lavender buds. Steep for 5 minutes, then strain the buds and let cool.
  3. Mix together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  4. Cream the softened butter and granulated sugar in a large bowl until light and fluffy (about 3–4 minutes).
  5. Add the eggs one at a time, mixing well after each addition. 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.
  7. Bake the batter in the prepared pans for 25–30 minutes, or until a toothpick inserted comes out clean.
  8. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare the glaze by mixing 1 ½ cups powdered sugar with 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 tablespoon dried lavender buds.
  10. Make the buttercream frosting by beating the softened butter and gradually adding 4 cups of powdered sugar along with heavy cream, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 tablespoon dried lavender buds.
  11. Assemble the cake by layering with glaze and buttercream frosting between the layers and on top.

Notes

Store leftovers in an airtight container or refrigerate for a chilled treat. You can freeze cake layers wrapped in plastic wrap for up to one month.

Nutrition

Find it online: https://thestationrecipes.com/lemon-lavender-cake-recipe/

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