Lemon Lavender Cake
Moist lemon lavender cake with silky buttercream and a bright lemon lavender glaze.
Ingredients
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 1 tablespoon finely grated lemon zest
- ¼ cup fresh lemon juice
- 1 cup whole milk
- 2 tablespoons dried lavender buds culinary grade
- 1 teaspoon vanilla bean paste
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 tablespoon dried lavender buds culinary grade
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon dried lavender buds culinary grade
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Grease and flour two 9 inch round cake pans or line the bottoms with parchment paper.
- Heat the milk in a small saucepan over low heat until warm but not boiling, then stir in 2 tablespoons dried lavender buds. Remove from heat, cover, and steep for 5 minutes. Strain out and discard the lavender buds and let the infused milk cool to room temperature.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt until well combined, then set aside.
- In a large mixing bowl beat ½ cup softened unsalted butter and the granulated sugar together until very light and fluffy, about 3 to 4 minutes, scraping down the bowl as needed.
- Add the eggs one at a time to the butter mixture, mixing well after each addition, then beat in 1 tablespoon lemon zest, ¼ cup lemon juice, and the vanilla bean paste until the batter looks smooth and creamy.
- With the mixer on low speed add the dry ingredients in three additions, alternating with the cooled lavender milk in two additions, beginning and ending with the dry mixture, and mix only until no dry streaks of flour remain.
- Divide the batter evenly between the prepared pans, smooth the tops, and bake for 25 to 30 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack and cool completely before glazing and frosting.
- For the lemon lavender glaze, whisk together 1 ½ cups powdered sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 tablespoon dried lavender buds in a small bowl until smooth and pourable.
- Place the cooled cake layers on a rack set over a sheet pan and drizzle the glaze evenly over the tops of both layers, letting some glaze drip down the sides, then let the glaze set for 15 to 20 minutes.
- For the lemon lavender buttercream, beat 1 cup softened unsalted butter in a large bowl until smooth and creamy, about 2 minutes.
- Gradually beat in 4 cups powdered sugar, 2 tablespoons heavy cream, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon dried lavender buds, and a pinch of salt until the frosting is very smooth and fluffy, about 2 to 3 minutes.
- Place one glazed cake layer on a serving platter. Spread a generous layer of buttercream over the top, pushing it just past the edges.
- Place the second glazed cake layer on top, cut side down if needed, and gently press to level.
- Frost the top and sides of the cake with the remaining buttercream, smoothing or swirling as desired, and chill for 20 minutes before slicing for the neatest pieces.
Notes
- Use culinary grade lavender only, and measure it lightly so the flavor stays floral rather than soapy.
- Make the cake layers a day ahead, wrap tightly once cooled, and frost the next day for easier stacking and cleaner slices.
- Make the cake layers a day ahead, wrap tightly once cooled, and frost the next day for easier stacking and cleaner slices.