Lemon Lavender Cake Buttercream

This Lemon Lavender Cake brings together zesty citrus and gentle floral lavender for a dessert that always feels special. Its tender crumb and fragrant glaze make it perfect for birthdays holidays or just when you feel like treating yourself. Every bite is bright beautifully balanced and truly memorable.

Whenever I bake this cake my kitchen smells like spring. I first made it for a baby shower and now it is my go-to dessert for any celebratory gathering. There is always someone who asks for the recipe which tells me it is a true crowd-pleaser.

Ingredients

• All-purpose flour: offers a sturdy base for an airy crumb. Choose a brand that measures consistently for best results.
• Baking powder and baking soda: ensure the cake rises well. Freshness is key so check expiration dates.
• Salt: sharpens the lemon flavor and balances sweetness. Use a fine sea salt for even blending.
• Unsalted butter softened: provides richness and moisture. Pick a high-quality brand for a silkier crumb.
• Granulated sugar: sweetens and helps cream the butter yielding a lighter cake.
• Large eggs: bind everything together and add lift. Room temperature eggs mix in easier and create even texture.
• Finely grated lemon zest: from about two lemons packs concentrated citrus flavor. Choose fragrant bright-skinned lemons.
• Fresh lemon juice: brightens the batter with tartness. Juicing just before using gives the freshest taste.
• Whole milk: creates a tender crumb. Infusing it with lavender takes this cake to the next level.
• Dried lavender buds culinary grade: give floral notes. Culinary grade is a must for safe and pleasing flavor.
• Vanilla extract: rounds out the flavors. Pure vanilla is best if available.
• Powdered sugar for the glaze and buttercream: adds a silky sweetness. Sift before using for the smoothest results.
• Heavy cream in the buttercream: ensures extra creaminess and helps with spreading.
• Pinch of salt in the buttercream: sharpens every sweet and floral note.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F. Prepare two nine-inch round cake pans by greasing well and lining with parchment if you prefer easy removal.

Infuse the Lavender:

Gently warm the whole milk in a small saucepan over low heat. Add the dried lavender buds and let them steep for about five minutes until the milk is fragrant but not boiling. Cool then strain to remove the buds.

Mix Dry Ingredients:

In a medium bowl whisk together flour baking powder baking soda and salt until fully combined. Even blending here means no lumps later.

Cream Butter and Sugar:

Using a handheld or stand mixer beat the softened butter and sugar together on medium speed for three to four minutes. Aim for a pale and fluffy texture which lets in more air for a lighter cake.

Add Eggs Lemon Zest and Lemon Juice:

Crack in the eggs one at a time making sure each is fully mixed before adding the next. Sprinkle in the zest and pour in the lemon juice and vanilla. The mixture will look creamy and luxurious.

Combine Wet and Dry Ingredients:

Add the flour mixture in three parts alternating with the lavender-infused milk. Start and finish with the dry mixture. Mix just until no streaks remain to avoid a dense cake.

Bake:

Divide the batter evenly between your prepared pans. Smooth the tops. Bake for twenty-five to thirty minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.

Cool:

Remove the cakes and let them cool in the pans for ten minutes so the structure sets. Carefully turn out onto a wire rack and let cool completely before frosting.

Prepare the Lemon Lavender Glaze:

Mix powdered sugar lemon juice zest and lavender in a bowl until smooth. The glaze should drip slowly off a spoon. Pour or drizzle it over the cooled cake so it trickles down the sides.

Make the Lemon Buttercream Frosting:

Beat softened butter until creamy. Gradually add powdered sugar heavy cream lemon juice zest lavender and a pinch of salt. Continue beating until frosting is light and fluffy which takes a few minutes.

Assemble the Cake:

Place one cake layer on your plate. Cover the top with a generous scoop of lemon buttercream then layer the second cake over it. Frost the top and sides smooth. Drizzle with more lemon lavender glaze if you love extra tang and shine.

Save

Lavender is my favorite ingredient here because it turns an ordinary lemon cake into something luxurious. My earliest memory of this cake is sharing a slice with my grandmother who always loved anything floral. Now every time I make it I think of that afternoon together and her beaming smile after the first bite.

Storage Tips

Keep the assembled cake covered at room temperature for up to two days. For longer storage wrap slices tightly and refrigerate for up to five days. Let slices come to room temperature before enjoying for the best texture. The cake also freezes well for up to one month. Wrap layers before frosting if you want to make ahead and assemble later.

Ingredient Substitutions

Swap whole milk for a dairy-free option like oat milk if you need a non-dairy version. Use Meyer lemons for a sweeter floral twist or sub lime zest for a tangier flavor. If you do not have culinary lavender skip it or use just the lemony elements for a classic lemon cake that never disappoints.

Serving Suggestions

Serve each slice with fresh berries or a dollop of lightly sweetened whipped cream for an elegant presentation. For a garden party try decorating the cake with edible flowers in addition to lavender. A cup of green tea or freshly brewed Earl Grey makes a lovely partner to the cake’s delicate flavors.

Cultural and Historical Context

Lemon cakes are classic in many cuisines but this version is inspired by English teatime traditions where floral flavors like lavender are cherished. Pairing lemon and lavender gives a nod to European desserts that play up aromatic herbs with citrus for a refined yet comforting treat.

Recipe FAQs

→ Can I use fresh lavender instead of dried buds?

Culinary lavender buds are recommended for consistent flavor and safety, but small amounts of fresh can be substituted if thoroughly washed and unsprayed.

→ How do I infuse milk with lavender for the cake?

Heat the milk over low heat, add lavender buds, and steep for about 5 minutes. Strain before using to avoid overly strong flavor.

→ How do I achieve a moist cake texture?

Alternate adding dry and wet ingredients, avoid overmixing, and use whole milk and softened butter for optimal moisture.

→ What should I use if I do not have a stand mixer?

A hand mixer or even a sturdy whisk can cream the butter and sugar well; take extra time to reach light and fluffy texture.

→ Can this cake be baked in a different pan size?

Yes, you can use a 9x13-inch pan; adjust the baking time and check with a toothpick for doneness.