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Lemon Lavender Cake Recipe

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4.1 from 8 reviews

A fragrant and elegant Lemon Lavender Cake featuring a moist lemon-flavored sponge layered and frosted with a smooth, aromatic lavender buttercream. Perfect for special occasions or a sophisticated afternoon tea.

Ingredients

Lemon Cake

  • 2 1/2 Cups (265g) sifted cake flour*
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 Cups (300g) granulated sugar
  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1 Tbsp grated lemon zest (about 1 medium lemon)
  • 4 large egg whites, room temperature
  • 1/2 Cup (120ml) vegetable oil
  • 1/2 tsp pure lemon extract
  • 1 1/2 Cups (360ml) buttermilk*, room temperature
  • 1/3 Cup (80ml) whole milk
  • 2 Tbsp (8g) dried culinary lavender

Lavender Buttercream

  • 1 1/2 Cups (339g) unsalted butter, room temperature
  • 5 1/4 Cups (630g) powdered sugar
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt, or to taste
  • 2–4 drops purple food coloring* (optional)

Decoration

  • 6 candied lemon slices*
  • 1 Tbsp dried culinary lavender

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (177ºC). Grease and line three 6-inch or two 8-inch cake pans with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, sift together the cake flour, baking powder, and salt. Whisk to combine and set aside.
  3. Cream Sugar and Butter: Using a stand mixer with a paddle attachment, mix the granulated sugar and lemon zest until fragrant and well combined, about 1 minute. Add the butter and cream together on medium speed until light and fluffy, about 2-3 minutes.
  4. Add Egg Whites and Liquids: On low mixer speed, add the egg whites one at a time. Then pour in the vegetable oil and lemon extract. Increase speed to high and beat for 1 minute to combine well.
  5. Combine Dry and Wet Mixtures: Turn mixer off and add the sifted flour mixture all at once. Mix on low speed just until combined. Slowly pour in the buttermilk while mixing until smooth, about 30 seconds.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.
  7. Prepare Lavender Milk: In a small saucepan, heat the whole milk over medium heat, stirring frequently until it begins to simmer. Remove from heat, add dried culinary lavender, and steep for 15 minutes. Strain through a fine mesh sieve, pressing to extract milk. Allow to cool completely.
  8. Make Lavender Buttercream: In a stand mixer bowl with paddle attachment, cream the butter on medium-high speed until creamy and light, about 5 minutes. On low speed, gradually add powdered sugar a few cups at a time, scraping the bowl between additions. Add lavender milk, vanilla extract, salt, and optional purple food coloring. Continue mixing on low until smooth and fully incorporated.
  9. Assemble the Cake: Level cooled cake layers as desired. Layer and fill with lavender buttercream between each cake layer. Apply a crumb coat of buttercream and chill in the refrigerator for at least 30 minutes to set.
  10. Finish Frosting and Decorate: Frost the cake with the remaining buttercream, smoothing sides with an icing smoother. Create diagonal texture by swiping a small spatula while rotating the cake. Pipe swirls on top using a Wilton Tip 2D, spacing about 1/2 inch apart. Garnish the swirls with dried lavender and place a candied lemon slice between each swirl for a decorative touch.

Notes

  • *Sifted cake flour DIY: Substitute all-purpose flour minus 2 tablespoons per cup.
  • *Buttermilk DIY: Mix 1 1/2 tbsp lemon juice or white vinegar with enough milk to make 1 1/2 cups; let sit 5-10 minutes before using.
  • *Purple food coloring is optional for visual effect.
  • *Candied lemon slices can be store-bought or homemade.
  • Use room temperature ingredients for best mixing and texture results.
  • Ensure cakes are fully cooled before frosting to prevent buttercream melting.

Find it online: https://bitezly.com/lemon-lavender-cake-recipe-2/