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Lemon Lavender Cake

Lemon Lavender Cake

This Lemon Lavender Cake combines the bright flavors of lemon with the floral notes of lavender for a delightful dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the 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
For the Lemon Lavender Glaze
  • 1 ½ cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon dried lavender buds culinary grade
For the Lemon Buttercream Frosting
  • 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
  • 1 pinch salt

Equipment

  • Mixing Bowl
  • Cake pan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease the cake pan.
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
  4. Add lemon zest, lemon juice, milk, lavender, and vanilla to the wet mixture. Mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared cake pan and bake for 45 minutes or until a toothpick comes out clean.
  7. While the cake is baking, prepare the glaze by mixing powdered sugar, lemon juice, lemon zest, and lavender.
  8. Once the cake has cooled, drizzle the glaze over the top.
  9. For the frosting, beat butter until creamy, then gradually add powdered sugar, cream, lemon juice, lemon zest, lavender, and salt until smooth.
  10. Frost the cooled cake with the lemon buttercream frosting.

Notes

Store the cake in an airtight container to keep it fresh. You can also add more lavender for a stronger flavor.