Name: Ultimate Lemon Lavender Layer Cake with Lavender Flavor Extract
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 2¾ cups (≈ 330 g) cake flour; 1 tbsp baking powder; ½ tsp salt; 1½ cups (≈ 300 g) granulated sugar; ¾ cup (≈ 170 g) unsalted butter, room temperature; 3 large eggs, room temperature; 2 tsp lavender flavor extract; 1 tsp vanilla extract; 1 cup (240 ml) whole milk, room temperature; Zest of 2 lemons; Juice of ½ lemon; ½ cup (120 ml) water; ½ cup (100 g) granulated sugar; 1 tsp lavender flavor extract; Juice of 1 lemon; 1 cup (225 g) unsalted butter, room temperature; 3‑4 cups (360‑480 g) powdered sugar, sifted; 1‑2 tbsp heavy cream or milk; 1 tsp vanilla extract; ½ tsp lavender flavor extract; (Optional) a drop of purple food coloring or barely‑there lavender gel for tint

Ultimate Lemon Lavender Layer Cake with Lavender Flavor Extract

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

35 minutes

This Lemon Lavender Layer Cake blends bright citrus tones with the gentle floral whisper of lavender flavor extract. You'll cream butter and sugar, add eggs, vanilla, lemon zest, and lavender extract, then alternate mixing in dry ingredients and milk. After baking, a warm lemon‑lavender syrup is brushed over the still‑warm cake to lock in moisture and deepen flavor. Once cool, the cake is layered or frosted with a smooth lavender‑infused buttercream that complements the cake’s delicate lemon‑lavender profile.

Ingredients

For the Cake:

2¾ cups (≈ 330 g) cake flour
1 tbsp baking powder
½ tsp salt
1½ cups (≈ 300 g) granulated sugar
¾ cup (≈ 170 g) unsalted butter, room temperature
3 large eggs, room temperature
2 tsp lavender flavor extract
1 tsp vanilla extract
1 cup (240 ml) whole milk, room temperature
Zest of 2 lemons
Juice of ½ lemon

For the Lemon‑Lavender Syrup:

½ cup (120 ml) water
½ cup (100 g) granulated sugar
1 tsp lavender flavor extract
Juice of 1 lemon

For the Buttercream Frosting:

1 cup (225 g) unsalted butter, room temperature
3‑4 cups (360‑480 g) powdered sugar, sifted
1‑2 tbsp heavy cream or milk
1 tsp vanilla extract
½ tsp lavender flavor extract
(Optional) a drop of purple food coloring or barely‑there lavender gel for tint

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Directions

Preheat oven & prepare pans: Preheat your oven to 350°F (175°C). Grease two 9‑inch round cake pans (or one 9×13 pan), and line with parchment paper if desired.
Mix dry ingredients: In a large bowl, whisk together cake flour, baking powder, and salt.
Cream butter and sugar: In a separate bowl, cream softened butter and granulated sugar until light and fluffy (about 3‑4 minutes). Add lavender flavor extract, vanilla extract, lemon zest, and lemon juice; mix until blended.
Add eggs: Add eggs one at a time, mixing well after each until the mixture is smooth.
Alternate dry & wet: With mixer on low‑speed, add dry ingredient mixture in thirds, alternating with milk. Begin and end with flour. Mix just until combined—do not overmix.
Bake: Divide batter evenly into prepared pans. Bake for 30‑35 minutes, or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs.
Make syrup: While the cake bakes (or immediately after), heat water and sugar in a small saucepan until sugar dissolves. Remove from heat, then stir in lemon juice and lavender flavor extract.
Soak cake: Once cakes come out of oven, allow to rest 5‑10 minutes. Pierce tops with a skewer or fork and brush syrup over them to enhance moisture and flavor.
Make buttercream frosting: Beat room‑temperature butter until creamy. Gradually add powdered sugar, then vanilla extract, lavender extract, and enough cream/milk to reach desired consistency. If using, add tint or color here.
Assemble & decorate: Once cakes are fully cooled, level if needed. Spread frosting between layers, frost the top and sides. Optional garnish: lemon slices, edible lavender flowers, or lemon zest. Slice and serve. Store leftovers refrigerated; bring to room temperature before serving.

Recipe Note

10 FAQ About This Recipe

Can I use dried culinary lavender instead of extract?
Yes — you can infuse milk or syrup with dried lavender, strain it out, and substitute in place of part of the extract. But keep flavor mild so it’s not overpowering.

How much lavender extract is too much?
Lavender is potent. Stick to 1‑2 tsp in cake batter, and small amounts (½‑1 tsp) in syrup or frosting. More could give a soapy or perfume‑like taste.

What kind of extract should I use?
Use food‑grade lavender flavor extract from a reputable source. If using “lavender paste” or “lavender flavoring”, ensure it’s safe for baking.

Can I make this cake gluten‑free or dairy‑free?
Yes. Use a gluten‑free flour blend in place of cake flour. For dairy‑free, substitute butter with vegan butter/margarine and milk/cream with plant‑based alternatives, noting texture may differ.

How do I prevent the cake from drying out?
Use the lemon‑lavender syrup soak, don’t overbake (check with toothpick), and store cake well‑wrapped. Also, frosting helps seal in moisture.

Can I bake this as cupcakes or loaf instead of layer cake?
Absolutely. For cupcakes: bake 18‑22 minutes. For loaf: 45‑55 minutes depending on size. Adjust baking time and check doneness accordingly.

Will the lavender flavor be lost during baking?
Some lavender aroma/taste will mellow with heat, but using extract (added later in the batter) and using syrup/frosting with the extract helps preserve stronger flavor.

How long can I store this cake?
At room temperature in an airtight cake box, 1‐2 days. Refrigerated (covered), about 4‑5 days. Bring to room temp when serving. Frosting keeps it moist.

Can I freeze the cake?
Yes. Wrap cooled layers tightly in plastic wrap and foil; freeze up to 2 months. Thaw in refrigerator, then finish frosting.

What flavors pair best with lavender in this cake?
Lemon (as used in this recipe), vanilla, honey, mild berry (like blueberries), or even a hint of peach. Avoid strong spices that compete (like cinnamon or clove) unless you want a fusion.