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Slice of Lemon Lavender Cake with icing and lavender garnish on a white plate

Lemon Lavender Cake

A delightful Lemon Lavender Cake that combines the bright zing of citrus with the subtle floral notes of lavender, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American, Regional
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour For the cake base
  • 2 teaspoons baking powder For leavening
  • 0.5 teaspoon baking soda For leavening
  • 0.5 teaspoon salt To enhance flavor
  • 0.5 cup unsalted butter (softened) For moisture and flavor
  • 1.5 cups granulated sugar For sweetness
  • 3 large eggs For binding
  • 1 tablespoon finely grated lemon zest For lemon flavor
  • 0.25 cup fresh lemon juice For moisture and flavor
  • 1 cup whole milk For batter consistency
  • 2 tablespoons dried lavender buds (culinary grade) For infusion
  • 1 teaspoon vanilla extract For flavor
Frosting Ingredients
  • 1.5 cups powdered sugar For sweetness
  • 2 tablespoons fresh lemon juice (for glaze) For glaze consistency
  • 1 tablespoon lemon zest (for glaze) For extra flavor
  • 1 tablespoon dried lavender buds (for glaze) For added decoration
  • 0.5 cup unsalted butter (softened, for frosting) For creaminess
  • 4 cups powdered sugar (for frosting) For sweetness
  • 2 tablespoons heavy cream For smooth texture
  • 2 tablespoons fresh lemon juice (for frosting) For frosting flavor
  • 1 tablespoon lemon zest (for frosting) For extra flavor
  • 1 tablespoon dried lavender buds (for frosting) For flavor and decoration
  • 1 pinch salt To enhance flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about 5 minutes. Remove from heat, let cool, and strain out the lavender buds.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing
  1. In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
  2. Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
  3. Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk, starting and ending with the dry ingredients. Mix until just combined.
Baking
  1. Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frosting
  1. To make the glaze and frosting, mix the powdered sugar, lemon juice, lemon zest, dried lavender buds, softened butter, and heavy cream in a bowl until smooth. Frost the cooled cakes as desired.

Notes

Tips: Ensure ingredients are at room temperature for best results. Avoid overmixing and use culinary-grade lavender for flavor.