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Lemon Lavender Cake

Lemon Lavender Cake: A Refreshing Slice of Spring Delight

This Lemon Lavender Cake blends zesty lemon and delicate lavender flavors in a stunning dessert perfect for celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1.5 teaspoons Baking Powder Ensure it's fresh to achieve the best rise.
  • 0.5 teaspoon Baking Soda Balances the acidity from lemon juice.
  • 0.5 teaspoon Salt Enhances overall flavor.
  • 0.5 cups Unsalted Butter Make sure it’s softened for better incorporation.
  • 1.5 cups Granulated Sugar Can swap with coconut sugar for a healthier alternative.
  • 3 Eggs Use flax eggs for a vegan alternative.
  • 2 tablespoons Lemon Zest Always use fresh lemons for best flavor.
  • 0.25 cups Fresh Lemon Juice Freshly squeezed is preferred.
  • 1 cup Whole Milk Can substitute with almond or oat milk for dairy-free options.
  • 2 tablespoons Dried Lavender Buds Ensure they are culinary grade.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
For the Frosting
  • 3 cups Powdered Sugar Sift before mixing for a smooth texture.
  • 0.5 cups Heavy Cream Can replace with coconut cream for dairy-free.
For the Glaze
  • 1 cup Powdered Sugar Ensure it’s sifted for a silky finish.
  • 2 tablespoons Fresh Lemon Juice Use freshly squeezed.
  • 1 tablespoon Lemon Zest Fresh is best.
  • 2 tablespoons Dried Lavender Buds Sprinkle on top to garnish.

Equipment

  • Stand mixer
  • 9-inch round cake pans
  • Small saucepan
  • Mixing bowls
  • whisk
  • Fine mesh strainer

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and place a parchment paper circle at the bottom.
  2. In a saucepan, heat 1 cup of milk with 2 tablespoons of lavender. Remove from heat and let steep for 5 minutes, then strain.
  3. In a bowl, whisk together 2 cups of flour, 1.5 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt.
  4. Cream together 0.5 cups of softened butter and 1.5 cups of sugar until light and fluffy.
  5. Add 3 eggs one at a time, mixing well between each. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Gradually add dry ingredients to the creamed mixture alternating with lavender-infused milk, mixing until just combined.
  7. Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean.
  8. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting and Glaze
  1. Whisk together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and lemon zest for the glaze.
  2. Whip 0.5 cups of softened butter until creamy, then gradually add in 3 cups of powdered sugar, heavy cream, lemon juice, zest, and additional lavender.
  3. Spread frosting between layers and over the top. Drizzle with glaze and garnish with lavender buds.
  4. Serve and enjoy your Lemon Lavender Cake!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Mind the mixing to avoid overmixing. Use fresh ingredients for best flavor and allow cakes to cool completely before frosting.

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