Tantalizing Lemon Lavender Layer Cake

Name: Tantalizing Lemon Lavender Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups all-purpose flour; 3 cups granulated sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 cup buttermilk; 6 large eggs; 2 tablespoons lemon zest; 1/2 cup fresh lemon juice; 1 tablespoon dried culinary lavender; 1 teaspoon vanilla extract; 2 cups unsalted butter, softened; 6 cups powdered sugar; 1/4 cup heavy cream; 1 tablespoon lemon juice; 1 teaspoon lavender extract; Edible flowers for decoration (optional)

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Gather your loved ones and get ready to bake up a storm with this irresistible Lemon Lavender Layer Cake! This delightful dessert is a true celebration of homemade joy, with its bright citrus notes and soothing floral undertones. Whether you’re a seasoned baker or just starting your dessert-making journey, this cake is the perfect canvas for your creativity and a delicious way to connect with those you hold dear.

Table of Contents

Why You’ll Love This Lemon Lavender Layer Cake

This Lemon Lavender Layer Cake is the perfect balance of sweet, tart, and floral flavors, creating a delightful and unexpected treat. The moist, tender cake layers are infused with the bright, sunny taste of lemon, while the creamy lavender buttercream adds a calming, aromatic element that will transport you to a fragrant field. With its stunning presentation and comforting flavors, this cake is sure to become a new family favorite and the centerpiece of your next gathering. Baking this cake is a chance to slow down, embrace the imperfections, and find joy in the simple pleasure of creating something delicious from scratch.

Ingredients

To make this Lemon Lavender Layer Cake, you’ll need a few essential ingredients: all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, eggs, milk, lemon zest, and dried lavender. These ingredients come together to create a moist, flavorful cake that’s sure to delight.

2 cups (250g) – all-purpose flour
1 1/2 cups (300g) – granulated sugar
2 teaspoons (10ml) – baking powder
1/2 teaspoon (2.5ml) – salt
1 cup (226g) – unsalted butter, softened
4 large (200g) – eggs
1 cup (240ml) – whole milk
2 tablespoons (30ml) – lemon zest
2 tablespoons (10g) – dried lavender buds

Ingredient Substitutions

Dried Lavender: 1 teaspoon of vanilla extract or a few drops of lavender essential oil (for a similar floral note)
Dried Lavender: Fresh or frozen blueberries (for a berry twist on the classic lemon cake)

How to Make Lemon Lavender Layer Cake

Begin by preheating your oven to 350°F (175°C) and preparing your baking pans. Grease and flour the pans to ensure the cakes release easily. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt. Set aside.

Step 1: Prep Work

In a large mixing bowl, cream the butter and sugar until light and fluffy. Then, beat in the eggs one at a time, followed by the lemon zest and milk. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a tough, dense cake.

Step 2: Main Cooking Process

Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Allow the cakes to cool completely before assembling. Once cooled, use a serrated knife to level the tops of the cakes, if needed. Place one layer on your serving plate and spread a generous amount of the lavender buttercream on top. Add the second layer and repeat the process, finishing with a final layer of buttercream on the top and sides of the cake.

Step 3: Final Steps/Assembly

For a beautiful presentation, gently press dried lavender buds onto the sides of the cake. Chill the assembled cake in the refrigerator for at least 30 minutes before serving to allow the buttercream to set.

Step 4: Finishing Touches

A three-layer lemon lavender cake decorated with fresh lavender sprigs and lemon slices.

Recipe Variations & Tips

Colorful Touches: To add a pop of color, consider using a few drops of natural food coloring in the buttercream or sprinkling freshly grated lemon zest on top of the finished cake.
Adjust Lavender Flavor: For a more subtle lavender flavor, start with just a teaspoon of dried lavender and adjust to taste.
Embrace Imperfections: Remember, baking is a journey, and every “mistake” is an opportunity to learn and create something uniquely your own.
Add-in Ideas: For a berry twist, use fresh or frozen blueberries in place of the dried lavender.

Serving & Storage

Serve with: a cup of your favorite tea or coffee, for a cozy, comforting treat.

Storage: Store any leftover cake in the refrigerator, covered, for up to 5 days. The cake can also be frozen for up to 3 months, making it a great make-ahead dessert option.

Reheat: Bring to room temperature before serving for the most enjoyable texture and flavor.

Make-Ahead: The cake layers can be baked in advance, wrapped tightly, and frozen for up to 3 months. When ready to assemble, thaw the layers, make the buttercream, and put the cake together.

For more beautiful layer cakes, citrus desserts, and floral-inspired baking ideas, explore our Pinterest.

Nutrition Information

This Lemon Lavender Layer Cake is a delightful indulgence, with each serving containing approximately 400 calories. The cake is made with wholesome ingredients like flour, butter, and eggs, providing a satisfying treat that can be enjoyed in moderation as part of a balanced diet.

Serving Size: 1 slice (1/12 of the cake)
Calories: 400 kcal
Protein: 6 g
Carbs: 51 g
Fat: 21 g
Sodium: 280 mg

Frequently Asked Questions

How can I make the cake even more moist?

To ensure a delightfully moist cake, be mindful not to overbake it. Start checking for doneness a few minutes before the recommended baking time, and consider adding a tablespoon of sour cream or yogurt to the batter.

Can I use fresh lavender instead of dried?

Absolutely! If you have access to fresh lavender, you can use it in place of the dried variety. Simply chop the fresh lavender leaves and add them to the buttercream.

How can I achieve a more vibrant lavender color in the frosting?

For a deeper, more vibrant lavender color in the buttercream, try using a small amount of natural food coloring or a few drops of liquid or gel food dye. Start with just a little and gradually add more until you reach your desired hue.

Can I make this cake in advance?

Yes, this Lemon Lavender Layer Cake can be made ahead of time. Bake the cake layers, wrap them tightly, and freeze for up to 3 months. When ready to assemble, thaw the layers, make the buttercream, and put the cake together.

How can I adjust the recipe for different pan sizes?

This recipe is designed for two 8-inch round cake pans. To adjust for different pan sizes, you may need to scale the ingredient amounts up or down. As a general rule, a 9-inch round pan will require about 1.25 times the recipe, while a 6-inch pan will need about 0.75 times the recipe.