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.

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)

Tantalizing Lemon Lavender Layer Cake

Print Recipe

This delightful Lemon Lavender Layer Cake is a perfect blend of citrusy lemon and fragrant lavender. Moist layers of lemon cake are paired with a light lavender-infused frosting, making it a unique and elegant dessert for any occasion.

Author: Casey Morgan
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: 🍰 Cake Recipes
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

For the frosting:

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)

Instructions

1. 1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. 2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. 3. In another bowl, cream together the softened butter and sugar until light and fluffy.

4. 4. Add the eggs one at a time, beating well after each addition.

5. 5. Mix in the lemon zest, lemon juice, and vanilla extract.

6. 6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.

7. 7. Gently fold in the dried lavender.

8. 8. Divide the batter evenly among the prepared cake pans.

9. 9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

10. 10. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

11. 11. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, lemon juice, and lavender extract until smooth and fluffy.

12. 12. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and repeat. Frost the top and sides of the cake.

13. 13. Decorate with edible flowers if desired.

Notes

For a stronger lavender flavor, you can steep the dried lavender in the buttermilk for about 30 minutes before using.

Make sure to use culinary lavender, as other types may not be safe for consumption.

This cake can be made a day in advance and stored in an airtight container.

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35g
Sodium: 200mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg

Keywords: Lemon, Lavender, Cake, Dessert

Find it online: https://dailycake.net/lemon-lavender-layer-cake/