Description
A delightful mix of tangy lemon and floral lavender, this cake is soft, moist, and perfect for spring gatherings.
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 for glaze
- 1 tablespoon lemon zest for glaze
- 1 tablespoon dried lavender buds for glaze
- ½ cup unsalted butter (softened) for frosting
- 4 cups powdered sugar for frosting
- 2 tablespoons heavy cream
- 2 tablespoons fresh lemon juice for frosting
- 1 tablespoon lemon zest for frosting
- 1 tablespoon dried lavender buds for frosting
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Infuse the lavender by heating milk in a small saucepan, adding the dried lavender buds, and steeping for about 5 minutes.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar together in a large bowl until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each. Then, mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk.
- Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes.
- Cool the cakes in the pans for about 10 minutes, then turn them out onto a wire rack.
- Combine 1 ½ cups powdered sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 tablespoon dried lavender buds for the glaze.
- Beat together ½ cup softened butter and 4 cups powdered sugar to make the frosting.
- Assemble the cake by placing one layer on a serving plate, frosting with lemon buttercream, drizzling glaze, and adding the second layer before frosting the top and sides.
Notes
Use culinary-grade lavender for safety and flavor. Make sure all ingredients are at room temperature for best results.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg