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
