As I stepped into my kitchen, the sweet scent of lemon mingled with a delicate floral aroma that instantly transported me to a sun-drenched garden in full bloom. It was the perfect time to bake something special, and after a quick glance at my pantry, I realized I had the perfect ingredients to make a delightful Lemon Lavender Cake. This vibrant dessert captures the essence of spring and summer, combining the zesty brightness of fresh lemon and the subtle perfume of culinary lavender.
Surprisingly easy to make, it boasts a fluffy texture that pairs wonderfully with a luscious lemon buttercream frosting. Whether you’re preparing for a festive gathering or simply yearning to brighten up your weekday routine, this cake is a crowd-pleaser that will enchant friends and family alike. Grab your mixing bowl and let’s dive into this deliciously refreshing recipe that’s sure to awaken your senses and bring a touch of elegance to any occasion!
Why is Lemon Lavender Cake a Must-Try?
Unique Flavor Combination: This delightful cake combines tangy lemon and subtle lavender, creating a show-stopping dessert that tantalizes your taste buds.
Easy to Make: With simple steps, even novice bakers will find joy in creating this masterpiece.
Perfect for Any Occasion: Whether it's a garden party or a quiet afternoon, this cake elevates any gathering.
Visual Appeal: Gorgeous layers frosted beautifully, this cake is as stunning as it is tasty.
Time-Saving Element: Bake ahead and enjoy more time with loved ones; it’s perfect for meal prep!
Elevate your dessert game and indulge in this Lemon Lavender Cake that’s bound to impress. Looking for another delightful treat? Don’t miss my recipe for Lemon Sugar Cookies!
Lemon Lavender Cake Ingredients
Curious about what brings this cake to life?
For the Cake Layers
- All-purpose flour – Provides structure to keep the cake light and fluffy.
- Baking powder – The key leavening agent that helps the cake rise beautifully.
- Baking soda – Reacts with the lemon juice for extra lift and tenderness.
- Kosher salt – Enhances the sweetness and balances flavors.
- Sugar – Adds sweetness while tenderizing the cake.
- Lemon zest (from about 4 lemons) – Infuses a burst of fresh lemon flavor and aroma.
- Dried culinary lavender – Offers a lovely floral flavor that sets this cake apart.
- Unsalted butter (room temperature) – Adds richness and a moist texture to the cake.
- Vegetable oil – Keeps the cake moist and adds a delicate crumb.
- Large eggs (room temperature) – Contributes to structure, richness, and emulsification for a tender cake.
- Vanilla extract – Adds depth of flavor, enhancing the overall taste.
- Fresh lemon juice – Brings tartness that beautifully complements the sweetness.
- Whole milk – Helps bind the ingredients and keeps the cake moist.
For the Lemon Buttercream Frosting
- Unsalted butter (room temperature) – Provides a rich flavor and smooth texture for the frosting.
- Powdered sugar – Sweetens the frosting while giving it a creamy consistency.
- Whole milk – Adjusts the frosting consistency for the perfect spreadability.
- Lemon extract – Amplifies the lemon flavor in the frosting, complementing the cake.
You’ll find full measurements in the recipe card below.
How to Make Lemon Lavender Cake
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Prepare the Pans: Start by greasing and flouring two 8-inch round cake pans with butter, then line the bottoms with parchment paper for easy cake removal. Set aside while you gather the other ingredients.
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Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. This ensures an even rise for your cake.
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Infuse Sugar: Place sugar, lemon zest, and dried culinary lavender in a food processor. Pulse until finely ground, releasing those vibrant flavors that will permeate the cake.
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Cream Butter, Oil, and Sugar: In a stand mixer, or a large bowl using a hand mixer, beat the softened unsalted butter, vegetable oil, and your infused sugar mixture on medium-high speed until pale and fluffy—around 4 minutes will do the trick.
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Add Eggs & Vanilla: Introduce the large eggs one at a time, mixing well after each addition. Don’t forget to scrape down the sides of the bowl. Stir in the vanilla extract for extra depth of flavor.
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Combine Wet and Dry: Alternate adding half of the flour mixture into the butter mixture, mixing on low speed until just incorporated. Pour in the whole milk and fresh lemon juice, then mix again on low. Add the remaining flour and finish mixing just until combined—no overmixing!
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Bake: Divide the batter evenly between your prepared cake pans. Bake in a preheated oven at 350°F (175°C) for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Cool Cakes: Let the cakes cool in the pans for about 15 minutes before transferring them to a wire rack to cool completely. This step is crucial for retaining moisture.
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Make Frosting: In a mixing bowl, beat room-temperature unsalted butter on medium speed until smooth. Gradually add powdered sugar, half of the whole milk, and lemon extract, beating until light and fluffy. Adjust consistency with additional milk as needed.
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Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Gently place the second layer upside down, creating a perfectly flat base for frosting.
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Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to catch any loose crumbs. Refrigerate for 20 minutes to set before covering any remaining frosting.
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Frost the Cake: Once the crumb coat is firm, remove the cake from the fridge. Frost the entire cake with a thick layer of that luscious buttercream for a beautiful finish.
Optional: Sprinkle additional dried lavender on top for an elegant garnish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Lemon Lavender Cake
Room Temperature: Keep the Lemon Lavender Cake at room temperature for up to 3 days, covered with a cake dome or plastic wrap to maintain freshness.
Fridge: For longer storage, place the cake in the fridge, wrapped tightly. It will stay fresh for up to a week, but remember to let it come to room temperature before serving.
Freezer: If you want to freeze the cake, wrap it thoroughly in plastic wrap and then aluminum foil. It can be stored for up to 3 months, maintaining its delightful flavor and texture.
Reheating: To enjoy thawed slices, leave them at room temperature for about an hour or microwave for 10-15 seconds, just enough to take the chill off.
What to Serve with Lemon Lavender Cake?
Indulging in a slice of this fragrant, citrusy delight opens the door for delicious pairings that will elevate your meal experience.
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Sparkling Lemonade: This refreshing drink perfectly complements the zesty notes of lemon, heightening the cake's bright flavors.
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Fresh Berries: A medley of strawberries, blueberries, and raspberries brings a burst of juiciness that contrasts beautifully with the cake’s fluffy texture.
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Vanilla Ice Cream: Creamy vanilla ice cream balances the tartness of the cake while adding a delightful coolness to each bite.
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Lavender-Infused Tea: Steeped with the same floral notes, this tea both resonates with the cake and offers a calming companion for afternoon gatherings.
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Simple Garden Salad: A light salad with lemon vinaigrette enhances the lemon flavor in the cake, creating a harmonious balance of tastes at your gathering.
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Lemon Sorbet: A refreshing palate cleanser between bites, lemon sorbet amplifies the citrus essence and makes every slice feel like a summer escape.
Dive into these combinations and let each bite of Lemon Lavender Cake shine while creating memorable moments around the table!
Expert Tips for Lemon Lavender Cake
- Infuse Flavor Properly: Ensure the sugar is well-infused with lemon zest and lavender in the food processor. This step enhances the cake’s overall flavor.
- Don’t Overmix: Mixing the batter too much can lead to a dense cake. Mix just until ingredients are combined for a fluffy texture.
- Check Cake for Doneness: Use a toothpick to test the center; it should come out clean. Start checking a few minutes before the recommended bake time.
- Chill for Better Frosting: After applying the crumb coat, refrigerate the cake to set the frosting. This will make the final coat smoother and neater.
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to create a smooth batter and achieve the best Lemon Lavender Cake.
Lemon Lavender Cake Variations
Get ready to add your personal touch to this delightful cake and explore unique flavor profiles!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a safe option without sacrificing taste.
- Flourless: Replace flour with almond meal for a rich, moist cake that’s totally gluten-free and nutty.
- Citrus Twist: Add lime or orange zest along with lemon for an excited citrus medley bursting with freshness.
- Lavender Infused Syrup: Drizzle a lavender-infused simple syrup over the baked layers before frosting for a delightful moisture boost and flavor depth.
- Herbal Essence: Mix in freshly chopped mint or basil with the batter for an herbaceous twist that beautifully complements the lemon and lavender.
- Berry Bliss: Incorporate fresh raspberries or blueberries into the batter, adding a pop of color and a sweet-tart flavor contrast.
- Nutty Crunch: Fold in chopped pistachios or walnuts for an added crunchy texture that balances the softness of the cake.
- Decadent Chocolate: Swirl in some cocoa powder or melted dark chocolate into the batter for a unique chocolate-lemon-lavender fusion that will wow your guests!
Lemon Lavender Cake Recipe FAQs
Do lemon and lavender go well together?
Absolutely! The bright, zesty flavor of lemon complements the subtle, floral notes of lavender beautifully. Together, they create a unique and refreshing taste that's both delightful and aromatic.
How to ensure my lemon lavender cake doesn’t come out dry?
To keep your cake moist, be sure to use room temperature ingredients, particularly eggs and butter. Also, avoid overmixing the batter, as this can introduce too much air and lead to a dry texture. Baking it for the right amount of time is crucial; check for doneness a few minutes earlier than the suggested time by inserting a toothpick into the center—if it comes out clean, your cake is ready!
How long does lemon lavender cake last?
When stored properly, your Lemon Lavender Cake can last up to 3 days at room temperature. Just cover it with a cake dome or plastic wrap to keep it fresh. If you'd like to extend its life, you can store it in the refrigerator for up to a week.
Can I freeze leftover pieces of the cake?
Yes, you can absolutely freeze your Lemon Lavender Cake! Wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be kept frozen for up to 3 months. When you're ready to enjoy, simply let it thaw in the fridge or at room temperature for a few hours.
Is this cake safe for pets?
While ingredients like lemon are safe for human consumption, keep in mind that some pets, especially dogs, can be sensitive to citrus. It's best to keep your Lemon Lavender Cake away from pets to avoid any digestive issues. Always consult your vet if unsure about specific ingredients.
What can I do if I can’t find culinary lavender?
If you can't find culinary lavender, I recommend substituting with other floral extracts like violet or using dried chamomile for a different but still lovely flavor. Just ensure whatever substitute you use is safe for culinary purposes!
Deliciously Light Lemon Lavender Cake to Brighten Your Day
Ingredients
Method
- Prepare the Pans: Start by greasing and flouring two 8-inch round cake pans with butter, then line the bottoms with parchment paper for easy cake removal. Set aside while you gather the other ingredients.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
- Infuse Sugar: Place sugar, lemon zest, and dried culinary lavender in a food processor. Pulse until finely ground.
- Cream Butter, Oil, and Sugar: In a stand mixer, beat the softened unsalted butter, vegetable oil, and your infused sugar mixture on medium-high speed until pale and fluffy.
- Add Eggs & Vanilla: Introduce the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Alternate adding half of the flour mixture into the butter mixture, then pour in the whole milk and fresh lemon juice. Add the remaining flour and mix just until combined.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in a preheated oven at 350°F for about 30-35 minutes or until a toothpick inserted comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: Beat room-temperature unsalted butter in a mixing bowl until smooth. Gradually add powdered sugar, half of the whole milk, and lemon extract, beating until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second layer upside down.
- Apply Crumb Coat: Spread a thin layer of frosting over the cake and refrigerate for 20 minutes.
- Frost the Cake: Once the crumb coat is firm, frost the entire cake with a thick layer of buttercream.
Nutrition
Notes
- Infuse Flavor Properly: Ensure the sugar is well-infused with lemon zest and lavender.
- Don’t Overmix: Mix just until ingredients are combined for a fluffy texture.
- Check Cake for Doneness: Use a toothpick to test the center; it should come out clean.
- Chill for Better Frosting: Refrigerate the cake after applying the crumb coat.
- Room Temperature Ingredients: Use room temperature butter, eggs, and milk.
