This Lemon Lavender Dream Cake is a soft, fragrant layer cake with bright lemon flavor and delicate floral lavender. I finish it with creamy lavender lemon buttercream for an elegant dessert that feels perfect for spring, brunch, birthdays, or afternoon tea.
Why You’ll Love This Recipe
I love this cake because it feels light, fresh, and special without being too complicated. The lemon keeps the flavor bright, while the culinary lavender adds a gentle floral note. I also like how the buttercream makes the cake creamy, smooth, and beautiful for celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 tablespoons fresh lemon zest
1/3 cup freshly squeezed lemon juice
2 teaspoons finely ground culinary lavender
1 teaspoon vanilla extract
1 1/2 cups unsalted butter, softened
5 cups powdered sugar
1/4 cup heavy cream
2 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon finely ground culinary lavender
Purple food coloring, optional
Directions
I preheat the oven to 350°F (175°C), then grease and flour three 8-inch round cake pans.
I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
In a separate bowl, I whisk the flour, baking powder, and salt. In another bowl, I combine the milk, lemon zest, lemon juice, lavender, and vanilla.
I add the dry ingredients to the butter mixture alternately with the milk mixture, beginning and ending with the dry ingredients. I mix just until combined.
Then I divide the batter evenly among the pans and bake for 25 to 30 minutes, until a toothpick comes out clean.
I cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the buttercream, I beat the softened butter until creamy, then gradually add the powdered sugar. I mix in the heavy cream, lemon extract, vanilla, lavender, and food coloring if using.
I stack the cooled cake layers with buttercream between each layer, then frost the top and sides.
Servings and Timing
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 350 kcal per serving
Variations
I sometimes add extra lemon zest for a stronger citrus flavor. I can also skip the food coloring for a natural look, or add a thin layer of lemon curd between the cake layers for extra brightness.
Storage/Reheating
I store the cake covered in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 20 to 30 minutes so the buttercream softens. I do not reheat this cake, since it is best served cool or at room temperature.
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FAQs
Can I use dried lavender?
Yes, I use finely ground culinary lavender. I avoid decorative lavender unless it is labeled food-safe.
Can I make this cake ahead of time?
Yes, I bake the cake layers a day ahead and frost them the next day.
Can I use lemon extract instead of lemon juice?
I like using both because lemon juice adds freshness while lemon extract strengthens the flavor.
Can I make this as cupcakes?
Yes, I can make cupcakes and bake them for about 18 to 22 minutes.
Can I freeze this cake?
Yes, I freeze unfrosted cake layers tightly wrapped for up to 2 months.
Conclusion
This Lemon Lavender Dream Cake is soft, elegant, and full of fresh citrus and floral flavor. I love serving it when I want a dessert that feels homemade, beautiful, and memorable.
📖 Recipe:
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Lemon Lavender Dream Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Lemon Lavender Dream Cake is a soft and fragrant layer cake with bright lemon flavor and delicate floral lavender. Finished with creamy lavender lemon buttercream, it is an elegant dessert perfect for spring gatherings, birthdays, brunch, or afternoon tea.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 tablespoons fresh lemon zest
1/3 cup freshly squeezed lemon juice
2 teaspoons finely ground culinary lavender
1 teaspoon vanilla extract
1 1/2 cups unsalted butter, softened
5 cups powdered sugar
1/4 cup heavy cream
2 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon finely ground culinary lavender
Purple food coloring, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine the milk, lemon zest, lemon juice, lavender, and vanilla extract.
- Add the dry ingredients to the butter mixture alternately with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream, lemon extract, vanilla extract, lavender, and optional food coloring.
- Stack the cooled cake layers with buttercream between each layer, then frost the top and sides of the cake.
Notes
Add extra lemon zest for a stronger citrus flavor.
For extra brightness, spread a thin layer of lemon curd between the cake layers.
Skip the food coloring for a natural appearance.
Store covered in the refrigerator for up to 4 days.
Let the cake sit at room temperature for 20 to 30 minutes before serving for the best texture.
Freeze unfrosted cake layers tightly wrapped for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
