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Lemon Lavender Cake
Lemon Lavender Cake
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Prep Time:
95 minutes
Cook Time:
33 minutes
Total Time:
128 minutes
Elevate any occasion with a zesty Lemon Lavender Cake, blending citrusy tang and delicate floral flavors in a moist, irresistible treat.
Ingredients:
  • For the lemon lavender cake layers
  • 3 cups (360g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups (400g) sugar
  • 2 tablespoons lemon zest (from about 4 lemons)
  • 1 tablespoon dried culinary lavender
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) fresh lemon juice
  • 1 cup whole milk
  • For the lemon buttercream frosting
  • 1 1/2 cup (3 sticks) unsalted butter, room temperature
  • 6 cups (680g) powdered sugar
  • 1/3 cup (80ml) whole milk
  • 1 tablespoon lemon extract
Instructions:
  • Preheat your oven to 350°F.
  • Prepare the pans by greasing 2 (8-inch) round cake pans with butter. Line them with parchment paper, grease the parchment, dust the bottom and sides with flour, and tap out the excess.
  • Mix together the flour, baking powder, baking soda, and salt in a medium bowl until well combined.
  • Create a fragrant sugar blend: Combine sugar, lemon zest, and dried lavender in a food processor. Blitz for 1-3 minutes until lavender is finely ground and flavors are fully mixed.
  • In a stand mixer or large mixing bowl, blend the butter, vegetable oil, and lemon-lavender sugar until pale and fluffy, about 4 minutes on medium-high speed. The mixture will increase in volume.
  • Add the eggs one at a time, mixing well after each addition. Be sure to scrape the bowl to incorporate everything. Stir in the vanilla extract.
  • Combine half of the flour mixture into the butter mixture on low speed until mixed. Add milk and lemon juice and mix on low speed until combined. Mix in the remaining flour mixture until just incorporated. Avoid overmixing; a few lumps are fine. Scrape down the bowl with a rubber spatula between additions for even mixing.
  • *Spread the batter evenly between the two greased cake pans. Bake for 30-35 minutes or until a toothpick comes out clean, and the cake edges start to pull away. The center should spring back when lightly pressed.*
  • Allow the cakes to cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely before adding frosting.
  • In a stand mixer or large mixing bowl, beat the butter until smooth and satiny, about 2 minutes.
  • Combine powdered sugar, half of the milk, and lemon extract. Beat on medium speed for about 2 minutes until light and fluffy. Adjust the consistency by adding more milk, 1 tablespoon at a time, if needed.
  • To assemble the cake, place one cake layer right-side-up on a plate. Spread 1/2 to 1 cup of frosting evenly. Top with the remaining layer up-side-down for a smooth top. Center the layers and adjust if needed for a level cake.
  • Cover the cake in a thick layer of frosting using an offset spatula or large butter knife, ensuring it's spread evenly and thinly enough for the cake to show through.
  • Chill the cake and frosting: Refrigerate the cake for 20 minutes to allow the frosting to set, covering the bowl of frosting.
  • Bring the cake to room temperature. Stir the frosting until smooth. Apply a thick layer of frosting to the top and sides of the cake, using a spatula or spoon to create a smooth finish.
  • To store: Keep the cake in a cake saver on the counter for up to 4 days. For individual slices, store on a plate covered with plastic wrap for up to 4 days. Cover any exposed cake layers with a piece of plastic wrap or parchment paper to maintain freshness. If you enjoyed the recipe, feel free to leave a rating and comment below!

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