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