Lemon Lavender Cake
A delightful Lemon Lavender Cake that balances gentle sweetness and fragrant lavender, perfect for casual gatherings or quiet moments at home.
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour Structure
- 2 teaspoons baking powder Leavening agent
- ½ teaspoon baking soda Leavening agent
- ½ teaspoon salt Enhances flavor
- ½ cup unsalted butter, softened Adds moisture and richness
- 1 ½ cups granulated sugar For sweetness
- 3 large eggs Binding and structure
- 1 tablespoon finely grated lemon zest Adds citrus flavor
- ¼ cup fresh lemon juice For tanginess
- 1 cup whole milk Adds moisture
- 2 tablespoons dried lavender buds, culinary grade Floral flavor
- 1 teaspoon vanilla extract Enhances overall flavor
Glaze Ingredients
- 1 ½ cups powdered sugar For sweetness in glaze
- 2 tablespoons fresh lemon juice For glaze
- 1 tablespoon lemon zest For glaze flavor
- 1 tablespoon dried lavender buds For glaze flavor
Frosting Ingredients
- ½ cup unsalted butter, softened For frosting
- 4 cups powdered sugar For sweetness in frosting
- 2 tablespoons heavy cream Adds richness
- 2 tablespoons fresh lemon juice For tang in frosting
- 1 tablespoon lemon zest For frosting flavor
- 1 tablespoon dried lavender buds For frosting flavor
- 1 pinch salt Enhances flavor in frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your baking pan.
- In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well-blended.
- In a separate bowl, cream the softened unsalted butter with the granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing until fully incorporated.
- Mix in the finely grated lemon zest and fresh lemon juice until incorporated.
- Gradually add the dry ingredient mixture to the wet mixture, alternating with the whole milk.
- Fold in the dried lavender buds gently.
Baking
- Pour the batter into the prepared pan and smooth the surface.
- Bake until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes.
- Carefully remove the cake and let it cool completely on a rack.
Glazing and Frosting
- Prepare the glaze by mixing the powdered sugar, fresh lemon juice, lemon zest, and dried lavender buds until smooth.
- Pour the glaze over the cooled cake.
- For the frosting, beat together the softened unsalted butter, powdered sugar, heavy cream, fresh lemon juice, lemon zest, dried lavender buds, and a pinch of salt until fluffy.
- Frost the cake as desired after the glaze has set.
- Garnish with lavender buds or lemon slices if desired.
Notes
To keep your Lemon Lavender Cake fresh, store it covered at room temperature for 2-3 days. For longer storage, refrigerate it for up to a week. If freezing, wrap securely and it can last for a couple of months.