I enjoy this recipe because it feels both classic and unique at the same time. I like how the lemon keeps the cake fresh and vibrant while the lavender adds just enough floral character without overpowering anything. I also appreciate how tender the cake layers turn out and how the buttercream ties everything together beautifully.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cake Ingredients 1 cup unsalted butter, softened Forms the creamy base for the cake batter. 2 cups granulated sugar For sweetness and a caramelized crust. 4 large eggs, at room temperature Provides structure. 2.5 cups all-purpose flour Serves as the structural foundation. 1 tablespoon baking powder Helps the cake rise. 0.5 teaspoon salt Balances sweetness. 1 cup whole milk Adds moisture. 2 tablespoons fresh lemon zest Offers vibrant citrus aromas. 0.33 cup freshly squeezed lemon juice Provides a tangy punch. 2 teaspoons finely ground culinary lavender Lends subtle floral notes. 1 teaspoon vanilla extract For a warm flavor undertone.
Lavender Lemon Buttercream 1.5 cups unsalted butter, softened For a creamy frosting. 5 cups powdered sugar Gives sweetness and structure. 0.25 cup heavy cream For lush, whipped consistency. 2 teaspoons lemon extract Infuses more citrus flavor. 1 teaspoon vanilla extract Deepens flavor profile. 1 teaspoon finely ground culinary lavender Adds aromatic floral tones. to taste Purple food coloring (optional) For a pleasing lavender hue.
Directions
I begin by preheating the oven to 350°F (175°C) and greasing and flouring three 8-inch round cake pans.
In a large bowl, I cream the softened butter and granulated sugar together until the mixture is light and fluffy. I add the eggs one at a time, mixing well after each addition.
In a separate bowl, I mix together the flour, baking powder, and salt. In another small bowl, I combine the milk, lemon zest, lemon juice, ground lavender, and vanilla extract.
I gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, and mix just until combined to avoid overworking the batter.
I divide the batter evenly among the prepared pans and smooth the tops. I bake the cakes for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. I let the cakes cool for about 10 minutes before transferring them to a wire rack to cool completely.
To make the buttercream, I beat the softened butter until creamy, then gradually add the powdered sugar. I mix in the heavy cream, lemon extract, vanilla extract, and ground lavender, beating until the frosting is light and fluffy. I add food coloring if I want a lavender hue.
Once the cakes are cooled, I stack them with buttercream between each layer, then frost the top and sides. I finish by decorating with extra lemon zest or lavender sprigs if I feel like it.
Servings and Timing
This cake makes 12 servings. I usually spend about 30 minutes prepping, 30 minutes baking, and the total time comes to around 1 hour, not including cooling and decorating time.
Variations
I sometimes reduce the lavender slightly if I want the lemon flavor to stand out more. When I want a stronger citrus profile, I add extra lemon zest to the batter or frosting. I also like turning this into a sheet cake when I want a simpler presentation.
Storage/Reheating
I store the cake covered in the refrigerator for up to four days. Before serving, I like letting slices sit at room temperature for about 20 minutes so the buttercream softens and the flavors really shine.
FAQs
Can I make this cake ahead of time?
I often bake the cake layers a day in advance and frost them the next day.
Does the lavender flavor taste strong?
I find it subtle and balanced, adding aroma rather than overpowering the lemon.
Can I use dried lavender?
I use culinary-grade dried lavender that is finely ground for best results.
What if I only have two cake pans?
I bake the batter in batches and adjust the baking time slightly as needed.
Can I make cupcakes instead?
I can turn this batter into cupcakes and bake them for a shorter time.
Do I need to use food coloring?
I skip it often, since it is purely optional and decorative.
Can I freeze this cake?
I freeze unfrosted cake layers tightly wrapped for up to two months.
Why alternate wet and dry ingredients?
I do this to keep the batter smooth and prevent overmixing.
Can I use lemon extract instead of juice?
I prefer fresh lemon juice, but extract can work in a pinch.
How do I keep the cake moist?
I make sure not to overbake and always measure ingredients carefully.
Conclusion
This lemon lavender dream cake is one of my favorite desserts when I want something elegant yet comforting. I love how the flavors feel refined without being complicated, making it a beautiful centerpiece for gatherings or a memorable homemade treat.
