If you are searching for a cake that bursts with bright citrusy freshness and delicate, floral notes, this Lemon Lavender Cake Recipe is exactly what you need in your baking repertoire. Imagine moist, tender layers infused with real lemon zest and the subtle fragrance of culinary lavender, all wrapped up in a luscious, creamy buttercream that sings with lemon and lavender flavors. This cake is a celebration of springtime flavors that will enchant your taste buds and bring a touch of elegance to any occasion. Whether you’re baking for a special gathering or a cozy afternoon treat, this Lemon Lavender Cake Recipe will quickly become one of your favorites.
Ingredients You’ll Need
The ingredients you use are the foundation of this delightful cake. Each element plays an essential role in creating the perfect balance of flavor, texture, and appearance. From the creamy butter to the fragrant lavender, these pantry staples combine to make something truly special.
- Unsalted butter: Using softened butter helps create a light, fluffy texture in both the cake and the buttercream.
- Granulated sugar: Sweetens the cake while helping with moisture retention for a tender crumb.
- Large eggs: Provide structure and richness to the cake layers.
- All-purpose flour: The base of your cake’s crumb, giving it stability and body.
- Baking powder: A necessary leavening agent that helps the cake rise beautifully.
- Salt: Enhances all the flavors and balances sweetness.
- Whole milk: Adds moisture and richness for a perfect crumb.
- Fresh lemon zest: Packs vibrant citrus flavor straight from the peel.
- Freshly squeezed lemon juice: Infuses brightness and tang.
- Finely ground culinary lavender: Delivers the distinct floral aroma without overpowering.
- Vanilla extract: Rounds out the flavor with a warm, comforting note.
- Powdered sugar: Essential for a silky smooth buttercream texture.
- Heavy cream: Lightens the buttercream, making it fluffy and creamy.
- Lemon extract: Intensifies the lemon flavor in the frosting.
- Purple food coloring (optional): Adds a charming pastel hue to the buttercream for a visual treat.
How to Make Lemon Lavender Cake Recipe
Step 1: Preheat and Prepare Your Pans
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure your beautiful cake layers come out easily without sticking or breaking. This first step sets the stage for your stunning cake.
Step 2: Make the Cake Batter
Cream together the softened butter and granulated sugar until the mixture is light and fluffy. This takes a few minutes but is a crucial step for air incorporation, resulting in a tender crumb. Add the eggs one at a time, mixing well after each addition to maintain an even texture. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the milk. This ensures your batter stays smooth and avoids overmixing. Finally, stir in the fresh lemon zest, freshly squeezed lemon juice, finely ground culinary lavender, and vanilla extract to infuse your cake with those vibrant, floral flavors.
Step 3: Bake the Cake Layers
Divide the batter evenly among the prepared pans, leveling the tops for even layers. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. After baking, allow the cakes to cool for 10 minutes in the pans, then turn them out onto wire racks to cool completely. This gentle cooling prevents sogginess and helps the layers maintain their perfect texture.
Step 4: Prepare the Lavender Lemon Buttercream
Beat the softened butter until it’s creamy and smooth on medium speed. Gradually add the powdered sugar, beating consistently to avoid lumps. Incorporate heavy cream, lemon extract, vanilla extract, and finely ground culinary lavender. Continue beating until your buttercream is light, fluffy, and full of delicious flavor. If desired, add a few drops of purple food coloring to give your frosting a gorgeous lavender tint that looks as amazing as it tastes.
Step 5: Assemble and Frost Your Cake
Once the cake layers are completely cooled, start assembling your masterpiece. Spread a generous layer of lavender lemon buttercream on top of the first cake layer, then stack the second layer carefully on top and repeat. Finally, add the third cake layer and frost the top and sides smoothly. For a beautiful finishing touch, garnish with extra lemon zest or a few sprigs of fresh lavender to hint at the flavors within.
How to Serve Lemon Lavender Cake Recipe
Garnishes
Presentation is key, and with this Lemon Lavender Cake Recipe, garnishing offers a lovely opportunity to enhance both appearance and aroma. Consider sprinkling additional fresh lemon zest or placing delicate sprigs of edible lavender on the cake for an elegant, natural touch that complements the flavors perfectly.
Side Dishes
Serve your cake with light sides to maintain balance. A simple bowl of fresh berries or a scoop of vanilla bean ice cream pairs beautifully, adding a refreshing contrast without overpowering the gentle lemon and lavender notes. Herbal teas, such as chamomile or green tea, also make perfect companions for this cake.
Creative Ways to Present
Want to take your Lemon Lavender Cake Recipe to the next level? Try slicing the cake into small layered cupcakes topped with miniature buttercream flowers. Or serve individual slices on vintage-style plates with edible flower petals scattered on the side for a whimsical vibe that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrapped tightly in plastic wrap or stored in an airtight container, your Lemon Lavender Cake will keep well in the refrigerator for up to 4 days. This lets the flavors meld even more, making each bite just as wonderful as the first.
Freezing
You can freeze the cake layers before frosting. Wrap each cooled layer tightly in plastic wrap and then foil to prevent freezer burn. Frozen layers will keep for up to 2 months. When ready to serve, thaw overnight in the refrigerator before assembling and frosting.
Reheating
This cake is best enjoyed at room temperature. If refrigerated, remove it from the fridge about 30 minutes before serving to allow the buttercream to soften and offer the best flavor and texture experience.
FAQs
Can I use dried lavender instead of fresh culinary lavender?
It’s best to use dried culinary lavender specifically meant for cooking, as it has a stronger and purer flavor compared to fresh lavender, which can sometimes be woody or bitter. Make sure the lavender is ground finely for the best texture in the cake.
Is there a substitute for lemon extract in the buttercream?
If you don’t have lemon extract, you can boost the fresh lemon juice or zest in the recipe, or even substitute a small amount of lemon essential oil (make sure it’s food-grade) for an added punch of citrus flavor.
Can I make this cake gluten-free?
Yes! Use a trusted gluten-free all-purpose flour blend that measures cup for cup like regular flour. Sometimes adding a little xanthan gum helps with texture if your blend doesn’t already contain it.
How do I avoid the cake drying out?
Make sure not to overbake your cake and check for doneness with a toothpick early. Also, don’t skip the buttercream layer as it locks in moisture. Properly wrapping leftover cake helps keep it fresh.
Can I reduce the sugar in this recipe?
You can reduce sugar slightly, but since it balances the tartness of lemon and bitterness of lavender, cutting too much may affect texture and flavor. Try reducing by no more than ¼ cup to keep the perfect balance.
Final Thoughts
This Lemon Lavender Cake Recipe is truly a gem worth making again and again. It’s a beautiful blend of refreshing lemon and delicate lavender wrapped in soft, satisfying cake and a dreamy buttercream. Baking this cake means sharing something wonderful with your loved ones that feels both special and heartfelt. I can’t wait for you to try this recipe and watch it become a beloved favorite in your kitchen too!
