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Lemon Lavender Cake

A delightful cake combining bright lemon flavor with subtle floral notes of lavender, perfect for special occasions or afternoon tea.

  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a small saucepan, heat milk, add lavender, steep for 5 minutes, cool, and strain.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each, then add lemon zest, lemon juice, and vanilla extract.
  6. Gradually add dry ingredients to the butter mixture, alternating with lavender-infused milk.
  7. Divide batter into prepared pans and bake for 25–30 minutes until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes then transfer to a wire rack.
  9. For glaze, mix powdered sugar and lemon juice with lavender.
  10. For frosting, beat butter, powdered sugar, heavy cream, lemon juice, lemon zest, and lavender until smooth.
  11. Assemble the cake by frosting between layers and the sides, drizzle with glaze if desired.

Notes

Use culinary-grade dried lavender for flavor safety and freshly squeezed lemon juice for the best taste. Don’t overmix the batter to keep the cake light and fluffy.

  • Author: jessica-baker
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 50mg

Keywords: cake, lemon, lavender, dessert, afternoon tea