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Moist Lemon Lavender Layer Cake with Lavender Buttercream Frosting

Two slices of amazing lavender cake with light purple frosting and dried lavender topping on a white plate.
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I am happy you are here. This recipe shows you how to make a moist layer cake with delicate floral lavender notes balanced by bright lemon. You will top it with a simple lavender buttercream frosting for a sophisticated dessert perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 tablespoon culinary dried lavender buds, finely ground
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup powdered sugar (for glaze, optional)
  • 1 tablespoon lemon juice (for glaze, optional)
  • 1 teaspoon dried lavender buds (for garnish)
  • For the Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 teaspoon culinary dried lavender buds, steeped in cream for 30 minutes and strained
  • Pinch of salt

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, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, ground lavender buds, and lemon zest.
  5. In a small bowl, whisk together the milk and lemon juice.
  6. Alternate adding the dry ingredients and the milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Lavender Buttercream: In a large bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the vanilla extract, heavy cream, and the strained lavender-infused cream. Beat on medium-high speed until the frosting is light and fluffy. Add a pinch of salt.
  12. Once the cakes are completely cool, place one layer on your serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining buttercream.
  14. If using the optional glaze, whisk the powdered sugar, lemon juice, and 1 teaspoon of dried lavender buds together until smooth. Drizzle over the top of the cake. Garnish with a few whole lavender buds.

Notes

  • To get delicate floral notes without a soapy taste, make sure you use culinary-grade dried lavender and measure it carefully. Steeping the lavender in the cream for the frosting helps infuse the flavor gently.
  • For an extra moist cake, you can brush the cooled layers lightly with a simple syrup made from equal parts sugar and water, with a squeeze of lemon juice.
  • This cake is a great choice for Mother’s Day dessert ideas or spring layer cake ideas.

Nutrition

Find it online: https://www.purecookingjoy.com/lavender-cake-lemon-layer-recipe/

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