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Moist Lemon Lavender Layer Cake with Lavender Buttercream Frosting

A cross-section slice of light yellow lavender cake with purple frosting and dried lavender sprinkles.
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This recipe delivers a moist layer cake featuring the delicate floral notes of lavender balanced with bright lemon. It includes a simple, silky lavender buttercream frosting, making it an elegant celebration cake perfect for tea parties or special gatherings.

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
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/2 cup whole milk
  • 2 teaspoons culinary dried lavender buds, finely ground
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • For the Frosting: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1 teaspoon lemon extract
  • 1/2 teaspoon culinary dried lavender buds, finely ground

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. Mix in the lemon zest.
  5. In a small bowl, combine the milk, ground lavender buds, vanilla extract, and lemon juice.
  6. Alternate adding the dry ingredients and the milk mixture 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. To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the heavy cream, mixing until smooth.
  10. Beat in the lemon extract and ground lavender buds until the frosting is light and fluffy.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  12. Frost the top and sides of the cake with the remaining lavender buttercream frosting. Decorate as desired.

Notes

  • For the best floral flavor, ensure you use culinary-grade dried lavender, as craft lavender may not be safe for consumption.
  • To achieve a purple hue, you can add a drop or two of purple food coloring to the frosting or batter.
  • This cake pairs well with fresh berries or a light lemon glaze instead of heavy frosting.

Nutrition

Find it online: https://delicerecipe.com/lavender-cake-recipe-lemon-buttercream/