An elegant lemon lavender cake with tender layers and a light, aromatic buttercream that blends bright citrus with delicate floral notes.

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

2½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup whole milk

2 tablespoons fresh lemon zest

⅓ cup freshly squeezed lemon juice

2 teaspoons finely ground culinary lavender

1 teaspoon vanilla extract

1½ cups unsalted butter, softened (for buttercream)

5 cups powdered sugar

¼ cup heavy cream

2 teaspoons lemon extract

1 teaspoon vanilla extract (for buttercream)

1 teaspoon finely ground culinary lavender (for buttercream)

Purple food coloring, optional

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Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
Cream the butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, mix the milk, lemon zest, lemon juice, lavender, and vanilla extract.
Alternately add the dry ingredients and milk mixture to the butter mixture, mixing just until combined.
Divide the batter evenly among the pans and smooth the tops.
Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
Cool the cakes briefly in the pans, then transfer to a wire rack to cool completely.
For the buttercream, beat the butter until creamy, then gradually add powdered sugar.
Add the heavy cream, lemon extract, vanilla extract, and lavender, beating until light and fluffy.
Assemble the cake by frosting between layers and covering the top and sides. Decorate as desired.

Use culinary-grade lavender only.

Do not overmix the batter to keep the cake tender.

Lavender flavor can be reduced for a stronger lemon profile.

Food coloring is optional and decorative.