Lemon Lavender Cake is one of those delightful desserts that sounds fancy yet feels completely approachable to make at home. The bright, zesty lemon paired with the floral notes of lavender creates a harmonious balance that’s perfect for celebrations or casual afternoon teas. Whether you’re hosting a spring gathering or simply want to treat yourself, this cake promises to impress with its unique flavor and stunning presentation.

Why choose to whip up this scrumptious cake? Not only is it a feast for the senses, but it also offers a refreshing twist on traditional flavors. You’ll love how the combination of tart lemon and aromatic lavender transforms a simple cake into a standout centerpiece. It’s particularly great for special occasions like birthdays, bridal showers, and even elegant picnics.

“I made this for my best friend’s birthday, and everyone could not stop raving about it! The flavors are just perfect together, and it looked stunning on the table.”

Crafting a Lemon Lavender Cake is a straightforward process that can easily elevate your baking skills. First, you’ll infuse whole milk with dried lavender, which gives the cake its signature flavor. Then, combining that with zesty lemon, buttery goodness, and a fluffy texture creates a cake that’s moist and bursting with flavor. The steps are simple, and with a little patience and care, you’ll have a dessert that’s worthy of any celebration.

Here’s what you’ll need to create this beautiful 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
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

Now, let’s get into how we bring this cake to life:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.
Infuse the Lavender: In a small saucepan, gently heat the milk over low heat. Stir in the dried lavender buds and let them steep for about 5 minutes. Once done, remove from heat, allow it to cool, and strain the lavender buds out.
Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together and set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter together with the granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy—this should take about 3–4 minutes.
Add Eggs, Lemon Zest, and Juice: Incorporate the eggs one at a time, ensuring you mix well after each addition. Then, add the lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually fold the dry mixture into the butter mixture alternately with the lavender-infused milk, starting and ending with the dry ingredients. Mix until it’s just combined.
Bake the Cakes: Divide the batter equally into the prepared cake pans. Bake in your preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze and Buttercream Frosting: (Detailed instructions follow in the assembly section)
Assemble the Cake: Layer the cakes with the lemon buttercream and glaze for a beautiful finish.

How to enjoy your Lemon Lavender Cake? The options are endless! Serve slices with a dollop of whipped cream on the side, garnish with fresh berries, or pair it with a cup of herbal tea for an exquisite experience. Presentation matters, so consider plating it with a sprinkle of dried lavender and zest on top to elevate its charm.

To keep your lovely creation fresh, store any leftovers in an airtight container in a cool place. You can refrigerate it for up to a week. For longer storage, consider slicing and freezing individual portions; simply wrap them tightly in plastic wrap and place them in a freezer-safe bag.

Here are some helpful tips to ensure your cake turns out perfect every time:

Properly measure your flour by scooping and leveling it off for accuracy.
Always taste your frosting and adjust the lemon juice or sugar to achieve your desired flavor profile.

Feeling adventurous? Try these creative variations:

Replace lemon with orange for a citrusy twist.
Add a layer of lemon curd between the cake layers for an extra tart surprise.
Experiment with different frostings, such as cream cheese or a lavender-infused whipped cream.

Frequently Asked Questions

What if I can’t find culinary lavender? You can substitute it with dried chamomile for a different floral note. Just make sure it’s safe for consumption.
Can I make this cake ahead of time? Yes! The cake layers can be made a day in advance and stored tightly wrapped. Just frost it on the day of serving for the best results.
How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready.

Baking this Lemon Lavender Cake is not only a delightful challenge, but it’s also a sweet way to bring a unique flavor to your table. Experiment, enjoy, and let your taste buds be your guide in this flavorful adventure!

Lemon Lavender Cake

A delightful cake that combines zesty lemon and floral lavender, perfect for special occasions and casual gatherings alike.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

For the Cake

2.5 cups all-purpose flour
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 cup unsalted butter (softened)
1.5 cups granulated sugar
3 large eggs
1 tablespoon finely grated lemon zest (from about 2 lemons)
0.25 cup fresh lemon juice
1 cup whole milk
2 tablespoons dried lavender buds (culinary grade)
1 teaspoon vanilla extract

For the Frosting

1.5 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon dried lavender buds (culinary grade)
0.5 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)
a pinch salt

Instructions

Preparation

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.
In a small saucepan, gently heat the milk over low heat. Stir in the dried lavender buds and let them steep for about 5 minutes. Once done, remove from heat, allow it to cool, and strain the lavender buds out.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together and set aside.
In a large mixing bowl, beat the softened butter together with the granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy—this should take about 3–4 minutes.
Incorporate the eggs one at a time, ensuring you mix well after each addition. Then, add the lemon zest, lemon juice, and vanilla extract.
Gradually fold the dry mixture into the butter mixture alternately with the lavender-infused milk, starting and ending with the dry ingredients. Mix until it’s just combined.

Baking

Divide the batter equally into the prepared cake pans. Bake in your preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Assembly

Prepare the glaze and buttercream frosting as per the detailed instructions.
Layer the cakes with the lemon buttercream and glaze for a beautiful finish.

Notes

Store any leftovers in an airtight container in a cool place. You can refrigerate it for up to a week. For longer storage, consider slicing and freezing individual portions; simply wrap them tightly in plastic wrap and place them in a freezer-safe bag.

Keyword Cake Recipe, Celebration Cake, lavender cake, lemon dessert, Lemon Lavender Cake