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Lemon Lavender Cake Recipe

Lemon Lavender Cake Recipe
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★★★★★

4.8 from 8 reviews

This Lemon Lavender Cake is a beautifully fragrant and moist cake infused with culinary lavender and fresh lemon zest and juice. Featuring a delicate lemon buttercream frosting and a tangy lemon lavender glaze, this cake offers a unique floral twist alongside bright citrus flavors, perfect for special occasions or an elegant afternoon treat.

Ingredients

Scale

For the Cake:

  • 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

For the Lemon Lavender Glaze:

  • 1 ½ cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon dried lavender buds, culinary grade

For the Lemon Buttercream Frosting:

  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon dried lavender buds, culinary grade
  • Pinch of salt

Instructions

  1. 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 for easy removal.
  2. Infuse the Lavender: In a small saucepan, heat the whole milk over low heat. Add the dried lavender buds and steep for about 5 minutes to infuse the milk with lavender flavor. Remove from heat, let it cool to room temperature, then strain out the lavender buds to prevent bitterness.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this dry mixture aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed with an electric mixer until the mixture is light in color and fluffy, about 3 to 4 minutes. This incorporates air into the batter for a lighter cake texture.
  5. Add Eggs, Lemon Zest, and Lemon Juice: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Then add the finely grated lemon zest, fresh lemon juice, and vanilla extract, mixing until combined.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the lavender-infused milk. Start and finish with the dry ingredients, mixing on low speed just until combined after each addition to avoid overmixing which can toughen the cake.
  7. Bake: Divide the batter evenly between the two prepared 9-inch cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back lightly when pressed.
  8. Cool: Allow the cakes to cool in their pans for about 10 minutes. Then carefully turn them out onto wire racks to cool completely before frosting.
  9. Prepare the Lemon Lavender Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and dried lavender buds until smooth. Set aside to use for drizzling.
  10. Make the Lemon Buttercream Frosting: In a large mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar while continuing to beat. Then add the heavy cream, lemon juice, lemon zest, dried lavender buds, and a pinch of salt. Beat on high speed until the frosting is light, fluffy, and spreadable.
  11. Assemble the Cake: Place one cooled cake layer on a serving platter. Spread a generous layer of lemon buttercream frosting evenly on top. Place the second cake layer over the frosted layer, then frost the top and sides of the cake smoothly. For an elegant finish, drizzle the prepared lemon lavender glaze over the top of the assembled cake, allowing it to drip gently down the sides.

Notes

  • Use culinary grade dried lavender to ensure the best flavor and safety for consumption.
  • Do not over-infuse the lavender milk to avoid a bitter taste; 5 minutes is sufficient.
  • If you prefer a stronger lavender flavor in the frosting, you can gently grind the dried lavender buds before adding them.
  • The cake layers can be made a day ahead and stored tightly covered in the refrigerator.
  • Allow the cake to come to room temperature before serving for best texture and flavor.
  • For a dairy-free version, substitute the butter and milk with plant-based alternatives and use a suitable vegan powdered sugar.

Nutrition

Keywords: lemon lavender cake, lemon cake, lavender cake, floral cake recipe, lemon buttercream frosting, lemon glaze, spring cake

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