Lemon Lavender Cake

This Lemon Lavender Cake is a delightful blend of fresh lemon and fragrant lavender, creating a moist and aromatic dessert perfect for any occasion. With its light, fluffy texture and unique flavor profile, this cake stands out at birthdays, afternoon teas, or even as a special treat for yourself. The zesty lemon pairs beautifully with the subtly floral notes of lavender, making it a refreshing choice that will impress your guests.

Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• How to Make Lemon Lavender Cake
• Step 1: Preheat the Oven
• Step 2: Infuse the Lavender
• Step 3: Mix Dry Ingredients
• Step 4: Cream Butter and Sugar
• Step 5: Add Eggs, Lemon Zest, and Lemon Juice
• Step 6: Combine Wet and Dry Ingredients
• Step 7: Bake
• Step 8: Cool
• How to Serve Lemon Lavender Cake
• With Fresh Berries
• Whipped Cream Topping
• Lemon Glaze Drizzle
• Lavender Sugar Sprinkles
• Tea Pairing
• How to Perfect Lemon Lavender Cake
• Best Side Dishes for Lemon Lavender Cake
• Common Mistakes to Avoid
• Storage & Reheating Instructions
• Refrigerator Storage
• Freezing Lemon Lavender Cake
• Reheating Lemon Lavender Cake
• Frequently Asked Questions
• Can I use dried lavender from my garden?
• How do I make this Lemon Lavender Cake gluten-free?
• What’s the best way to decorate my Lemon Lavender Cake?
• Is there a substitute for lavender?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Unique Flavor Combination: The mix of lemon and lavender creates a refreshing taste that is both comforting and sophisticated.
• Perfect for Any Occasion: Whether it’s a birthday, tea party, or family gathering, this cake fits right in.
• Easy to Make: With simple steps and easily accessible ingredients, you can whip up this cake without stress.
• Impressive Presentation: The beautiful layers and delightful frosting make this cake visually stunning.
• Versatile Serving Options: Enjoy it plain or dress it up with fruit or whipped cream for extra flair.

Tools and Preparation

Before you start baking your Lemon Lavender Cake, gather the necessary tools to ensure a smooth process.

Essential Tools and Equipment

• 9-inch round cake pans
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Wire rack

Importance of Each Tool

• Electric mixer: This tool makes creaming butter and sugar effortless, resulting in a fluffy batter.
• Wire rack: Allows your cakes to cool evenly without trapping moisture, keeping them from becoming soggy.

Ingredients

This Lemon Lavender Cake is a delightful blend of fresh lemon and fragrant lavender, creating a moist and aromatic dessert perfect for any occasion.

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

How to Make Lemon Lavender Cake

Step 1: 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.

Step 2: Infuse the Lavender

In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about five minutes. Remove from heat, let cool, and strain out the lavender buds.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 4: 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 three to four minutes).

Step 5: 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.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture while alternating with the lavender-infused milk. Start and end with the dry ingredients. Mix until just combined.

Step 7: Bake

Divide the batter evenly between the prepared cake pans. Bake for twenty-five to thirty minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Allow the cakes to cool in their pans for ten minutes before turning them out onto a wire rack to cool completely.

How to Serve Lemon Lavender Cake

Serving Lemon Lavender Cake is a delightful experience that can elevate any gathering. Here are some creative ways to present this fragrant dessert that will impress your guests.

With Fresh Berries

• Serve slices of Lemon Lavender Cake with a side of fresh berries for a refreshing contrast. Strawberries, blueberries, or raspberries add a nice pop of color and flavor.

Whipped Cream Topping

• Add a dollop of homemade whipped cream on top of the cake. This creamy addition complements the citrusy notes and enhances the overall taste.

Lemon Glaze Drizzle

• Drizzle a simple lemon glaze over each slice. Made from powdered sugar and lemon juice, this glaze intensifies the lemon flavor and adds sweetness.

Lavender Sugar Sprinkles

• Sprinkle lavender-infused sugar on top for an elegant touch. This not only looks beautiful but also provides an extra hint of lavender aroma.

Tea Pairing

• Serve with a cup of herbal tea, like chamomile or Earl Grey. The warm beverage pairs beautifully with the floral notes in the cake.

How to Perfect Lemon Lavender Cake

To achieve the best results when making your Lemon Lavender Cake, keep these tips in mind:

• Use Fresh Ingredients: Always opt for fresh lemons and culinary-grade lavender buds to enhance flavor.
• Properly Measure Flour: Spoon flour into your measuring cup and level it off to avoid using too much, which can make the cake dense.
• Don’t Overmix: Mix just until ingredients are combined; overmixing can result in a tough texture.
• Cool Cakes Completely: Allow cakes to cool completely before frosting to prevent melting the icing.
• Experiment with Frosting: Try different frostings, such as cream cheese or buttercream, for unique flavors.
• Store Properly: Keep leftover cake covered at room temperature for up to three days or refrigerate for longer freshness.

Best Side Dishes for Lemon Lavender Cake

Pairing side dishes with your Lemon Lavender Cake can enhance the dining experience. Here are some great options:

1. Fruit Salad: A light fruit salad with seasonal fruits offers a refreshing contrast to the richness of the cake.
2. Lemon Sorbet: This icy treat provides a tart balance that complements the sweetness of the cake.
3. Cheese Platter: A selection of soft cheeses like goat cheese goes well with lemon flavors and adds savory depth.
4. Herbal Tea: A cup of herbal tea like mint or chamomile calms the palate and enhances floral flavors.
5. Vanilla Ice Cream: A scoop of vanilla ice cream creates a delightful creamy pairing that softens sharp citrus notes.
6. Pistachio Crumble: A crunchy pistachio crumble sprinkled on top adds texture and nutty flavor that pairs well with lavender.

These suggestions will help you create an unforgettable experience while enjoying your Lemon Lavender Cake!

Common Mistakes to Avoid

To ensure your Lemon Lavender Cake turns out perfectly, here are some common mistakes you should avoid.

• Skipping the Infusion: Not infusing the lavender in milk can lead to a flat flavor. Always steep the lavender in warm milk to extract its full aroma.
• Overmixing the Batter: Mixing too much can make the cake dense. Combine wet and dry ingredients until just mixed for a fluffy texture.
• Incorrect Oven Temperature: Baking at the wrong temperature can affect the rising of the cake. Use an oven thermometer to ensure accuracy.
• Not Cooling Properly: Removing the cake from pans too early may cause it to break. Allow cakes to cool in pans for at least 10 minutes before transferring them.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: The Lemon Lavender Cake can be stored in the refrigerator for up to 5 days.
• Container: Keep it in an airtight container or cover it with plastic wrap to maintain freshness.

Freezing Lemon Lavender Cake

• Duration: You can freeze this cake for up to 3 months.
• Container: Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag.

Reheating Lemon Lavender Cake

• Oven: Preheat your oven to 350°F (175°C). Place slices on a baking tray and warm for about 10 minutes.
• Microwave: Heat a slice on medium power for about 15-20 seconds. Be careful not to overheat, as it may dry out.
• Stovetop: Use a skillet on low heat with a lid, warming each slice for about 5 minutes.

Frequently Asked Questions

Here are some frequently asked questions about making Lemon Lavender Cake.

Can I use dried lavender from my garden?

Yes, but ensure it’s culinary-grade and free from pesticides or chemicals.

How do I make this Lemon Lavender Cake gluten-free?

Substitute all-purpose flour with a gluten-free blend. Adjust baking time accordingly.

What’s the best way to decorate my Lemon Lavender Cake?

Consider topping it with lemon glaze and fresh lavender sprigs for an elegant finish.

Is there a substitute for lavender?

If you can’t find lavender, consider using lemon zest or lemon extract for flavor, though it won’t have the same floral notes.

Final Thoughts

This Lemon Lavender Cake is not only delicious but also versatile, making it ideal for any gathering or celebration. Feel free to customize it by adding fruits like blueberries or raspberries for an extra twist. We encourage you to try this delightful recipe and experience its unique flavors!