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Perfect Lemon Lavender Layer Cake

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A moist and delicate lemon cake infused with culinary lavender, layered with a silky lemon buttercream frosting. Perfect for special occasions like Mother’s Day or any celebration.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons finely ground culinary lavender buds
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk (can substitute almond milk for dairy-free)
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 4 cups (480g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt (for frosting)
  • Optional: buttercream stabilizer (for warm kitchens)
  • Optional: edible flowers (for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, salt, and finely ground culinary lavender.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping the bowl as needed.
  5. Stir in lemon zest and vanilla extract.
  6. Alternately add the dry ingredients and milk with lemon juice in three parts, beginning and ending with the dry ingredients. Mix gently to avoid overmixing.
  7. Divide batter evenly between prepared pans and tap pans gently to release air bubbles.
  8. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For frosting, beat softened butter until creamy. Gradually add powdered sugar, lemon juice, and a pinch of salt. Beat until fluffy and spreadable. Chill if too soft.
  11. Assemble cake by placing one layer on a plate, spreading frosting evenly on top, then adding the second layer and frosting the top and sides smoothly.
  12. Optionally decorate with edible flowers or a light dusting of powdered sugar.

Notes

[‘Use room temperature eggs and butter for best texture.’, ‘Measure lavender carefully to avoid a soapy taste.’, ‘Use fresh lemon zest and juice for bright flavor.’, ‘Mix batter gently to avoid tough cake.’, ‘Check oven temperature with a thermometer for accuracy.’, ‘Cool cakes completely before frosting to prevent melting.’, ‘Weigh batter to ensure even layers.’, ‘If frosting softens during assembly, chill for 10-15 minutes.’, ‘Butter can be partially substituted with neutral oil for moister crumb but will alter flavor and texture.’]

Nutrition

Keywords: lemon cake, lavender cake, layer cake, lemon buttercream, homemade dessert, Mother's Day cake, floral cake, easy cake recipe

Find it online: https://atomicbite.com/perfect-lemon-lavender-layer-cake-recipe-easy-homemade-dessert-for-moms-special-day/