Lemon Lavender Cake

Update : February 14, 2026

why make this recipe

Lemon Lavender Cake is a delightful treat that brings together the bright flavor of lemon and the subtle floral notes of lavender. It’s perfect for special occasions or a cozy afternoon tea. This cake not only looks beautiful but also tastes amazing, making it a fantastic dessert to impress your friends and family. The combination of lemon and lavender creates a unique flavor profile that you won’t find in many other cakes.

how to make Lemon Lavender Cake

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
1 tablespoon finely grated lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
1 cup whole milk
2 tablespoons dried lavender buds (culinary grade)
1 teaspoon vanilla extract
1 ½ cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon dried lavender buds (culinary grade)
½ cup unsalted butter (softened)
4 cups powdered sugar
2 tablespoons heavy cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon dried lavender buds (culinary grade)
Pinch of salt

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Infuse the Lavender: In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about 5 minutes. Remove from heat, let cool, and strain out the lavender buds.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
Add Eggs, Lemon Zest, and Lemon Juice: Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk, starting and ending with the dry ingredients. Mix until just combined.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Lemon Lavender Glaze: Make a simple glaze by mixing powdered sugar with lemon juice and a little bit of lavender.
For the Lemon Buttercream Frosting: Beat softened butter, powdered sugar, heavy cream, lemon juice, lemon zest, and lavender until smooth.
Assemble the Cake: Once the cakes are cool, spread frosting between the layers, on top, and around the sides. Drizzle with the glaze if desired.

how to serve Lemon Lavender Cake

Serve the Lemon Lavender Cake as a centerpiece for your dessert table. You can garnish it with lemon slices or fresh lavender for a beautiful touch. This cake pairs wonderfully with tea or coffee for a delightful afternoon snack.

how to store Lemon Lavender Cake

Store any leftover Lemon Lavender Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Just remember to bring it back to room temperature before serving so the flavors shine.

tips to make Lemon Lavender Cake

Make sure to use culinary-grade dried lavender to ensure safety and flavor.
Use freshly squeezed lemon juice for the best taste.
Don’t overmix the batter once you mix the wet and dry ingredients; this will keep the cake light and fluffy.

variation

You can add a layer of lemon curd between the cake layers for an extra burst of lemon flavor. If you prefer a different flavor, try using other herbs like mint or rosemary for a unique twist.

FAQs

Can I use fresh lavender instead of dried?
It’s best to use culinary-grade dried lavender because fresh lavender can be too strong and may not have the same flavor profile.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean.
Can I make this cake in advance?
Yes! You can bake the cake a day ahead and store it in an airtight container. Frost it just before serving for the best texture and flavor.