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Perfect Lemon Lavender Layer Cake

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A delicate and light layered cake combining bright lemon zest and subtle culinary lavender, topped with a light, fluffy cream cheese frosting that melts in your mouth.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 4 large eggs, at room temperature
  • 1 cup (240 ml) whole milk (can substitute almond milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • Zest of 2 medium lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tablespoon culinary lavender buds, finely ground
  • 1 cup (225 g) unsalted butter, softened (for frosting)
  • 4 ounces (115 g) cream cheese, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon fresh lemon juice (for frosting)
  • ¼ teaspoon lavender extract (optional, for frosting)
  • 2 tablespoons (30 ml) heavy cream (to loosen frosting if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Bring eggs, butter, and milk to room temperature.
  2. In a medium bowl, sift together flour, baking powder, salt, and finely ground culinary lavender.
  3. Using an electric mixer, beat softened butter and granulated sugar until pale and fluffy, about 5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down sides.
  5. Mix in vanilla extract, lemon zest, and lemon juice.
  6. Add flour mixture in three parts alternating with milk, starting and ending with flour mixture. Mix on low speed just until combined.
  7. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and tops spring back when pressed lightly.
  9. Cool cakes in pans for 10-15 minutes, then transfer to wire racks to cool completely.
  10. For frosting, beat softened butter and cream cheese until smooth. Gradually add powdered sugar, then vanilla extract, lemon juice, and optional lavender extract. Beat until fluffy. Add heavy cream if frosting is too thick.
  11. Place one cake layer on serving plate. Spread a generous layer of frosting on top. Add second cake layer and cover entire cake with remaining frosting.
  12. Chill cake for at least 30 minutes before slicing for clean cuts.

Notes

Do not rush the creaming of butter and sugar to ensure a fluffy cake. Grind lavender buds finely to avoid bitterness. Use fresh lemon zest and juice for best flavor. Chill cake before slicing for clean cuts. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, use dairy-free butter and cream cheese alternatives and flax eggs.

Nutrition

Keywords: lemon cake, lavender cake, layer cake, light frosting, fluffy frosting, lemon lavender dessert, easy cake recipe, floral cake

Find it online: https://tessierecipes.com/perfect-lemon-lavender-layer-cake-recipe-easy-light-fluffy-frosting-tutorial/