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Perfect Lemon Lavender Layer Cake

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A delicate and elegant lemon lavender layer cake with a perfectly balanced floral and citrus flavor, ideal for special occasions and easy to make at home.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp dried culinary lavender, finely ground
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (240ml) buttermilk, room temperature (or whole milk plus 1 tbsp lemon juice)
  • Zest of 2 large lemons
  • ½ cup (120ml) fresh lemon juice (for lemon syrup)
  • ½ cup (100g) granulated sugar (for lemon syrup)
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 1 tbsp dried culinary lavender, finely ground (for frosting)
  • 2–3 tbsp heavy cream or whole milk
  • 1 tsp pure vanilla extract (for frosting)
  • 1–2 tbsp fresh lemon juice (adjust to taste, for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans or line with parchment paper. Measure all ingredients.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and finely ground lavender. Set aside.
  3. Using an electric mixer, beat softened butter and sugar on medium-high speed until fluffy and pale, about 7-8 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between pans. Smooth tops and tap pans gently to release air bubbles.
  7. Bake for 27-30 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  8. Cool cakes in pans for 10 minutes, then invert onto cooling racks. Cool completely before frosting.
  9. While cakes bake, combine lemon juice and sugar in a small saucepan. Heat gently, stirring until sugar dissolves. Cool and set aside.
  10. Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, alternating with cream, vanilla, lemon juice, and ground lavender. Beat until light and fluffy. Adjust consistency as needed.
  11. Brush cooled cake layers with lemon syrup. Place one layer on serving plate, spread frosting generously, top with second layer, and frost top and sides smoothly. Chill for 30 minutes to set.

Notes

Grind dried lavender finely to avoid bitter or soapy taste. Use room temperature ingredients for best texture. Do not overmix batter to keep cake light. Brush layers with lemon syrup to keep cake moist. Chill frosting if too soft before applying.

Nutrition

Keywords: lemon lavender cake, lemon cake, lavender cake, layer cake, floral dessert, easy cake recipe, elegant dessert, homemade cake

Find it online: https://chrisfeasts.com/perfect-lemon-lavender-layer-cake-recipe-easy-homemade-dessert-for-elegant-occasions/