Lemon Lavender Cake Buttercream (Print)
Bright lemon and floral lavender enrich this tender cake with luscious glaze and creamy buttercream.
# What You'll Need:
→ For the Cake
01 -
2 ½ cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
½ cup unsalted butter, softened
06 -
1 ½ cups granulated sugar
07 -
3 large eggs
08 -
1 tablespoon finely grated lemon zest (from about 2 lemons)
09 -
¼ cup fresh lemon juice
10 -
1 cup whole milk
11 -
2 tablespoons dried lavender buds, culinary grade
12 -
1 teaspoon vanilla extract
→ For the Lemon Lavender Glaze
13 -
1 ½ cups powdered sugar
14 -
2 tablespoons fresh lemon juice
15 -
1 tablespoon lemon zest
16 -
1 tablespoon dried lavender buds, culinary grade
→ For the Lemon Buttercream Frosting
17 -
½ cup unsalted butter, softened
18 -
4 cups powdered sugar
19 -
2 tablespoons heavy cream
20 -
2 tablespoons fresh lemon juice
21 -
1 tablespoon lemon zest
22 -
1 tablespoon dried lavender buds, culinary grade
23 -
Pinch of salt
# How to Make It:
01 -
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
02 -
In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about 5 minutes. Remove from heat, let cool, and strain out the lavender buds.
03 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
04 -
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
05 -
Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
06 -
Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk, starting and ending with the dry ingredients. Mix until just combined.
07 -
Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
09 -
In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and dried lavender buds. Drizzle the glaze over the cooled cake layers, letting it drip down the sides.
10 -
In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, heavy cream, lemon juice, lemon zest, dried lavender buds, and a pinch of salt. Beat until smooth and fluffy.
11 -
Place one cooled cake layer on a serving platter. Spread a generous layer of lemon buttercream frosting on top. Place the second cake layer over it, frost the top and sides, and finish with a drizzle of lemon lavender glaze if desired.
# Additional Notes:
01 -
For deeper flavor, you can steep the lavender in the milk overnight for a stronger infusion.