Description
This Lemon Lavender Cake is a delightful and fragrant dessert combining zesty lemon and subtle culinary lavender flavors. The moist layers of lemon-infused cake are complemented perfectly by a creamy and fluffy lavender lemon buttercream frosting. Ideal for special occasions or anytime you want a refreshing and elegant treat.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 tablespoons fresh lemon zest
- â…“ cup freshly squeezed lemon juice
- 2 teaspoons finely ground culinary lavender
- 1 teaspoon vanilla extract
For the Lavender Lemon Buttercream:
- 1 ½ cups unsalted butter, softened
- 5 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon finely ground culinary lavender
- Purple food coloring (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure cakes don’t stick while baking.
- Make the Cake Batter: Cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition to create a smooth batter. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Stir in the fresh lemon zest, lemon juice, finely ground lavender, and vanilla extract. Mix just until combined to avoid overworking the batter.
- Bake the Cake: Evenly divide the batter among the prepared 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 about 10 minutes, then transfer them onto wire racks to cool completely before frosting.
- Prepare the Buttercream: Beat the softened butter until creamy using a mixer. Gradually incorporate powdered sugar, beating continuously until smooth. Add in the heavy cream, lemon extract, vanilla extract, and finely ground lavender. Continue beating until the frosting is fluffy and well combined. Add purple food coloring if you want a tinted frosting.
- Assemble the Cake: Once the cakes have fully cooled, place one layer on your serving plate and spread a generous layer of buttercream on top. Repeat with the second layer and then place the third layer on top. Frost the top and sides of the cake evenly with the remaining buttercream. Optionally, garnish with extra lemon zest or lavender sprigs for an elegant finish.
Notes
- Make sure to use culinary-grade lavender to avoid any bitter flavors.
- Do not overmix the cake batter to keep the cake tender and light.
- Allow cakes to cool completely before frosting to prevent the buttercream from melting.
- For deeper lavender flavor, adjust the amount of ground lavender in the cake or frosting to taste.
- Use fresh lemon juice and zest for the best citrus flavor.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
