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Moist Lemon Lavender Layer Cake with Creamy Buttercream Frosting

Cross-section view of a slice of amazing lavender cake showing three layers of light sponge and two layers of purple filling.
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Create this show-stopping Lemon Lavender Layer Cake. This recipe delivers a moist, tender crumb infused with bright citrus and delicate floral notes, topped with a rich, creamy buttercream frosting. It is perfect for special occasions or elegant tea parties.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon lemon zest
  • 1 teaspoon culinary dried lavender, finely ground
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon dried culinary lavender, steeped in milk (for infusion)
  • 1/2 cup whole milk (for infusion)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup fresh lemon juice (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon culinary dried lavender, finely ground (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. Infuse the milk: Gently warm 1/2 cup of milk in a small saucepan until steaming but not boiling. Remove from heat, stir in 1 tablespoon of dried culinary lavender, cover, and let steep for 30 minutes. Strain the milk through a fine-mesh sieve, pressing on the lavender solids to extract liquid. Discard the solids and let the milk cool completely.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon zest, 1 teaspoon of finely ground lavender, and vanilla extract.
  6. In a small bowl, whisk together the 1/4 cup lemon juice and the cooled, strained lavender-infused milk.
  7. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (add 1/3 of the flour mixture, then 1/2 of the liquid mixture, repeat). Mix only until just combined after each addition. Do not overmix.
  8. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Lavender Buttercream Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the 1/4 cup lemon juice, vanilla extract, and 1/2 teaspoon of finely ground lavender. Beat on medium-high speed until the frosting is light and creamy, about 3 to 5 minutes. Add more powdered sugar if the frosting is too thin.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining buttercream frosting. Decorate as desired.

Notes

  • Use only culinary-grade dried lavender. Household lavender may contain pesticides or be too strong.
  • For a deeper floral note, steep the lavender in the milk for 45 minutes, but taste frequently to avoid a soapy flavor.
  • For a more vibrant color, you can add a tiny drop of purple food coloring to the frosting.

Nutrition

Find it online: https://blissbatter.com/lavender-cake-lemon-lavender-layer-cake/