Log in
Lemon Lavender Layer Cake – Subtly Floral and Bright
Dolce Flav
Rated 5.0 stars by 1 users
Category
Lavender Flavor
Author:
Dolce Flav
Servings
12
Prep Time
45 minutes
Cook Time
30 minutes
This Lemon Lavender Layer Cake blends aromatic culinary lavender with bright lemon, creating a moist, delicate cake topped with luscious cream cheese frosting. The lavender is subtly present—in the batter, in the buttercream, and in optional decorative sprinkles—while lemon zest and juice provide refreshing tang. The simple yet elegant cake suits everything from afternoon tea to celebratory gatherings like bridal showers or Mother’s Day brunch.
Ingredients
For the Cake
-
2 cups (about 300 g) all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
1 cup (226 g or 2 sticks) unsalted butter, softened
-
1¾ cups (350 g) granulated sugar
-
2 tbsp culinary-grade dried lavender buds, finely ground
-
2 large eggs
-
1 tsp vanilla extract
-
1 tbsp lemon zest
-
¼ cup fresh lemon juice
-
½ cup buttermilk
For the Cream Cheese Frosting
-
8 oz (226 g) cream cheese, softened
-
½ cup (113 g or 1 stick) unsalted butter, softened
-
3–4 cups (360–480 g) powdered sugar, sifted
-
1 tsp vanilla extract
-
1–2 tbsp milk or cream
-
Optional: ½ tsp finely ground lavender for extra floral notes
Directions
Preheat the oven and prepare your cake pans.
In one bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream together softened butter, sugar, and finely ground lavender until light and fluffy; then beat in the eggs, vanilla, lemon zest, and lemon juice.
Gradually add the dry ingredients alternating with buttermilk, starting and ending with the dry mix.
Pour the batter into pans and bake until a toothpick in the center comes out clean.
While the cake cools, beat together butter and cream cheese until smooth, gradually adding powdered sugar, vanilla, and cream to reach the desired consistency; stir in extra ground lavender if using.
Once the layers are completely cool, stack and frost the cake, finishing with edible lavender or lemon zest garnish.
Recipe Note
10 FAQs: Lemon Lavender Layer Cake
What lavender should I use?
Use culinary-grade lavender (Lavandula angustifolia) to avoid soapy flavors—dried buds are especially potent and ideal when finely ground.
How much lavender is too much?
Start with 1–2 tablespoons of dried lavender—as noted in the recipe—to add fragrance without overpowering the cake.
Can I use fresh lavender?
Yes, but fresh lavender is less concentrated; you may need to double or triple the amount. Always ensure it’s culinary-grade.
Can I make this cake gluten‑free?
Swap the all-purpose flour with a 1:1 gluten-free blend. The texture may be slightly denser but still delicious.
Can I make components ahead of time?
Absolutely! Cake layers and frosting can be prepared in advance—wrap cooled layers in plastic and refrigerate, or freeze for later assembly.
How should I store leftover cake?
Keep it covered at room temperature for 1 day or in the fridge for up to 4 days. Bring slices to room temp before serving for best flavor.
Can I omit frosting?
Yes—serve plain or dusted with lavender sugar or lemon glaze for a lighter version.
Can I add lavender to the frosting too?
Yes! The recipe includes an option to add ½ teaspoon of finely ground lavender to the frosting for enhanced flavor.
What toppings complement this cake?
Fresh berries, candied lemon peel, edible lavender flowers, or a drizzle of lemon glaze make elegant accompaniments.
Is this cake suitable for dietary restrictions?
For dairy-free, try substituting plant-based butter, non-dairy milk, and vegan cream cheese. Test for flavor and texture balance.