Description
A delightful and fragrant cake combining the zesty flavors of lemon and the sweet notes of lavender, perfect for celebrations and gatherings.
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 (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 (for the glaze)
- 1 tablespoon lemon zest (for the glaze)
- 1 tablespoon dried lavender buds (for the glaze)
- ½ cup unsalted butter (softened, for the frosting)
- 4 cups powdered sugar (for the frosting)
- 2 tablespoons heavy cream
- 2 tablespoons fresh lemon juice (for the frosting)
- 1 tablespoon lemon zest (for the frosting)
- 1 tablespoon dried lavender buds (for the frosting)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper.
- Infuse the milk with dried lavender buds by heating them together over low heat for about five minutes. Let cool and strain.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar in a large mixing bowl using an electric mixer until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Then stir in lemon zest, lemon juice, and vanilla extract.
- Combine the dry ingredients alternately with the lavender-infused milk, starting and ending with the dry mix.
- Bake the batter in the prepared pans for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze and frosting by mixing the respective ingredients until smooth.
- Assemble the cake by layering with frosting and glaze, creating a stunning finish.
Notes
Make-ahead tips: Bake layers a day in advance. For variations, you can substitute lavender with chamomile or experiment with other flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Lemon Cake, Lavender Cake, Dessert, Spring Dessert, Cake Recipe