why make this recipe
Lemon Lavender Cake is a delightful treat that combines a unique blend of flavors. The zesty lemon brings a bright and refreshing taste, while the lavender adds a fragrant floral note. This cake is perfect for special occasions, afternoon teas, or anytime you want to impress guests with something a little different. The combination of citrus and lavender gives it an elegant touch that makes it stand out from traditional cakes. Plus, it’s not just tasty; it’s beautiful too!
how to make Lemon Lavender Cake
Ingredients :
- 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
- 1 tablespoon lemon zest
- 1 tablespoon dried lavender buds (culinary grade)
- 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
Directions :
- 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.
- Infuse the Lavender: In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about 5 minutes. Remove from heat, let cool, and strain out the lavender buds.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
- Add Eggs, Lemon Zest, and Lemon Juice: Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk, starting and ending with the dry ingredients. Mix until just combined.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Lemon Lavender Glaze
- Mix 1 ½ cups powdered sugar with 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 tablespoon dried lavender buds (culinary grade).
For the Lemon Buttercream Frosting
- Beat ½ cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, 2 tablespoons heavy cream, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 tablespoon dried lavender buds (culinary grade), and a pinch of salt. Mix until smooth and fluffy.
Assemble the Cake
Spread the buttercream frosting between the layers of the cake. Pour the lemon lavender glaze over the top for a beautiful finish.
how to serve Lemon Lavender Cake
Serve the Lemon Lavender Cake at room temperature, either as a single layer or stacked with frosting and glaze. This cake pairs wonderfully with a cup of tea or coffee. You can also add some fresh lemon slices or lavender sprigs on top for decoration, making it even more inviting.
how to store Lemon Lavender Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate the cake for up to a week. For best results, bring it to room temperature before serving. If you’ve frosted the cake, it’s best to keep it in the fridge, especially during warm weather.
tips to make Lemon Lavender Cake
- Use fresh lemons for the best flavor when zesting and juicing.
- Make sure the butter is softened, as this helps create a fluffy texture when creaming it with sugar.
- Be cautious with lavender; a little goes a long way, so use culinary-grade lavender.
- To stop the cake from doming too much, make sure you check for doneness a minute or two earlier than time called for.
variation (if any)
You can switch it up by adding blueberries or raspberries for a fruity twist. Adding a layer of lemon curd inside the cake will also enhance the lemon flavor and add moisture.
FAQs
Q: Can I use dried lavender from my garden?
A: Yes, but make sure it is culinary-grade and safe for consumption. Other varieties may not be suitable.
Q: Is there a gluten-free option for this recipe?
A: Yes, you can replace the all-purpose flour with a gluten-free flour blend designed for baking.
Q: How can I make the cake more colorful?
A: You can fold in some colorful berries into the batter before baking. They will add both color and extra flavor!
Lemon Lavender Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about 5 minutes. Remove from heat, let cool, and strain out the lavender buds.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Mix 1 ½ cups powdered sugar with 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 tablespoon dried lavender buds (culinary grade).
- Beat ½ cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, 2 tablespoons heavy cream, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 tablespoon dried lavender buds (culinary grade), and a pinch of salt. Mix until smooth and fluffy.
- Spread the buttercream frosting between the layers of the cake. Pour the lemon lavender glaze over the top for a beautiful finish.