Description
A delightful cake that combines the bright flavors of lemon with the subtle floral notes of lavender, perfect for family gatherings or special occasions.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Infuse the milk by heating it over low heat, add the dried lavender buds, and steep for about 5 minutes. Remove and strain.
- Mix the dry ingredients by whisking together flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes with a hand mixer.
- Add the eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Combine the wet and dry ingredients by gradually adding dry ingredients to the butter mixture, alternating with the lavender-infused milk. Mix until just combined.
- Bake by dividing the batter between the pans and bake for 25–30 minutes, rotating pans halfway through.
- Cool in the pans for 10 minutes before transferring to a wire rack.
- Prepare the lemon lavender glaze by mixing powdered sugar with lemon juice and zest.
- Prepare the lemon buttercream frosting by mixing softened butter with powdered sugar, heavy cream, lemon juice, zest, and lavender buds.
- Assemble the cake by placing one layer on a platter, adding lemon buttercream, topping with the second layer, and drizzling with glaze.
Notes
Use culinary grade dried lavender and fresh lemon zest for the best flavor. This cake is adaptable; feel free to vary the frosting quantities for a lighter finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg