Print

Lemon Lavender Layer Cake with Lavender Buttercream

Close-up of a moist slice of yellow lavender cake layered and frosted with light purple buttercream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a sophisticated layer cake that balances bright lemon zest with the delicate floral notes of culinary lavender. This recipe yields a moist sponge and a silky lavender buttercream, perfect for afternoon tea or special 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 vanilla extract
  • 1/2 cup whole milk
  • 2 tablespoons culinary dried lavender, finely ground
  • 1/4 cup fresh lemon juice
  • For the Buttercream: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon culinary dried lavender, steeped in cream for 15 minutes, then strained
  • 1 tablespoon fresh lemon juice

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. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
  4. In a small bowl, whisk the milk, ground lavender, and lemon juice together.
  5. Alternate adding the dry ingredients and the wet milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. 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.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the buttercream: Beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the lavender-infused cream, until the frosting is light and spreadable. Mix in the vanilla extract and lemon juice.
  9. 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 and frost the top and sides of the entire cake.

Notes

  • For the best floral flavor, steep the lavender in the cream for the buttercream for at least 15 minutes. Strain the cream before using it in the frosting.
  • You can use fresh lavender sprigs or thin lemon slices for decoration on top of the finished cake.
  • This cake is excellent for springtime baking or as a sophisticated birthday dessert.

Nutrition

Find it online: https://cookingzenith.com/lemon-lavender-layer-cake-lavender-cake/