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Perfect Lemon Lavender Layer Cake

lemon lavender layer cake - featured image
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A bright and fragrant lemon cake with a subtle floral lavender twist, layered with silky lavender buttercream frosting. Easy to make and perfect for elegant gatherings or any special occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp dried culinary lavender (food grade)
  • 1 tbsp lemon zest (from about 2 lemons, finely grated)
  • ¾ cup (180ml) whole milk, warmed slightly
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • For the Lavender Buttercream Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tbsp dried culinary lavender, infused in 2 tbsp hot cream (strained)
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2–3 tbsp heavy cream or milk (adjust for desired consistency)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. Infuse the dried lavender by steeping it in warmed milk (¾ cup) for 10 minutes, then strain through a fine mesh sieve.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Using an electric mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  5. Add eggs one at a time, beating well after each addition.
  6. Fold in lemon zest and vanilla extract.
  7. Reduce mixer speed to low. Add flour mixture in three additions, alternating with lavender milk, beginning and ending with flour. Mix gently to avoid overmixing.
  8. Fold in fresh lemon juice gently.
  9. Divide batter evenly between prepared pans and smooth the tops. Tap pans gently to release air bubbles.
  10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and cake springs back lightly when touched.
  11. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  12. For the frosting, beat softened butter until creamy. Gradually add sifted powdered sugar, alternating with lavender-infused cream, lemon juice, and lemon zest. Beat until fluffy, adding extra cream to reach desired consistency. Finish with a pinch of salt.
  13. Assemble the cake by placing one layer on a serving plate, spreading a generous layer of frosting on top, then adding the second layer and covering the entire cake with remaining frosting.
  14. Optionally, garnish with dried lavender buds or thin lemon slices.

Notes

Use room temperature ingredients for best results. Sift flour and powdered sugar to aerate and ensure light texture. Fold batter gently to avoid tough crumb. Strain lavender milk to avoid chewy bits. Chill frosting if too soft and add cream if too stiff. Check baking starting at 30 minutes to avoid drying out.

Nutrition

Keywords: lemon cake, lavender cake, layer cake, lemon lavender dessert, elegant cake, easy cake recipe, floral cake, buttercream frosting

Find it online: https://rowanrecipes.com/perfect-lemon-lavender-layer-cake-recipe-easy-elegant-dessert-ideas/