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Lemon Lavender Cake Recipe

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3.9 from 12 reviews

This Lemon Lavender Cake is a delightful and aromatic dessert combining zesty lemon flavors with fragrant dried lavender. Moist and tender with a creamy lemon frosting, it’s perfect for special occasions or a refreshing treat.

Ingredients

Cake

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter (at room temperature)
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 cup plain yogurt
  • ¼ cup lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon dried culinary lavender

Frosting

  • 2 ½ cups powdered sugar
  • ¼ cup sour cream
  • 2 tablespoons butter (at room temperature)
  • 2 tablespoons lemon juice

Decoration

  • Lemon slices
  • Fresh lavender or dried lavender

Instructions

  1. Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to ensure the cakes do not stick and bake evenly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later.
  3. Cream Butter and Sugar: In a large bowl or using a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. This aeration is key for a tender cake texture.
  4. Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Continue beating for an additional 2 minutes until fully combined and smooth.
  5. Combine Wet and Dry Components: Add the yogurt, lemon juice, and lemon zest to the butter mixture. Then add half of the dry ingredients and mix on low speed until nearly combined to avoid overmixing. Add the remaining dry ingredients along with the dried culinary lavender and gently mix just until all ingredients are incorporated.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cakes cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
  7. Prepare Frosting: In a medium bowl, beat together powdered sugar, sour cream, softened butter, and lemon juice until smooth and creamy, creating a tangy and luscious frosting.
  8. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the entire cake.
  9. Decorate: Garnish the frosted cake with fresh lemon slices and sprigs of fresh or dried lavender to add a beautiful and fragrant finishing touch.

Notes

  • Use culinary-grade dried lavender to avoid bitterness.
  • Bring butter and eggs to room temperature for better mixing.
  • Ensure not to overmix batter once dry ingredients are added to keep the cake tender.
  • For a more intense lemon flavor, add extra lemon zest to the frosting.
  • Store the cake covered in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/lemon-lavender-cake-recipe-3/