Print

Moist Lemon Lavender Layer Cake with Silky Buttercream

lavender cake - Tasty
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create an elegant, moist layer cake featuring the bright flavor of lemon balanced with delicate floral lavender. This recipe includes instructions for a tender cake and a rich lavender buttercream frosting, perfect for celebrations.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon culinary dried lavender, finely ground
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • For the Lavender Buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1 teaspoon culinary dried lavender, steeped in cream for 30 minutes, then strained
  • 1 teaspoon lemon extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and ground lavender.
  5. In a small bowl, whisk together the milk, vanilla extract, and lemon juice.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the Lavender Buttercream: Beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the strained lavender-infused cream. Mix until smooth. Add the lemon extract and beat until the frosting is light and creamy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the buttercream over the top. Place the second layer on top. Frost the top and sides of the entire cake with the remaining buttercream.

Notes

  • Use culinary-grade dried lavender only. Culinary lavender provides flavor without bitterness.
  • For a stronger lavender infusion in the buttercream, steep the lavender in the cream for 45 minutes instead of 30.
  • You can substitute the lemon juice in the cake batter with lavender simple syrup for a more intense floral note.

Nutrition

Find it online: https://juliameal.com/lavender-cake-moist-lemon-layer-recipe/