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Lemon Lavender Cake

Lemon Lavender Cake: A Delightfully Fresh Dessert Treat

This Lemon Lavender Cake pairs zesty lemon with fragrant lavender for a fresh and elegant dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Unsalted Butter Use vegan butter for dairy-free version.
  • 2 cups Granulated Sugar
  • 4 large Eggs Substitute with flax eggs for vegan option.
  • 2 tbsp Lemon Zest Freshly grated is recommended.
  • 1/2 cup Fresh Lemon Juice Bottled juice may compromise flavor.
  • 1 cup Whole Milk Swap with almond or oat milk for dairy-free.
  • 2 tbsp Dried Lavender Buds Ensure culinary-grade for safety.
  • 1 tsp Vanilla Extract Can be omitted for more pronounced lavender taste.
For the Glaze and Frosting
  • 2 cups Powdered Sugar
  • 1/4 cup Heavy Cream Substitute with coconut cream for a dairy-free option.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Cake pans
  • Small saucepan

Method
 

Step‑by‑Step Instructions for Lemon Lavender Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a small saucepan, heat the whole milk and add the dried lavender buds. Steep and strain after cooling.
  3. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  4. Cream softened butter and sugar until light and fluffy.
  5. Add eggs one at a time followed by lemon zest, lemon juice, and vanilla extract.
  6. Gradually mix dry ingredients and lavender-infused milk into the wet mixture.
  7. Divide batter between cake pans and bake for 25 to 30 minutes, until golden.
  8. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
  9. Prepare glaze by whisking powdered sugar with lemon juice, lemon zest, and lavender until smooth.
  10. Beat powdered sugar, cream, lemon juice, lemon zest, and lavender for frosting until fluffy.
  11. Layer frosting between cooled cakes and cover with remaining frosting and drizzle glaze on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature eggs and strain lavender-infused milk well.

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