Have you ever craved a dessert that feels like spring in every bite—something that smells like a blooming garden and tastes like pure sunshine? Let me introduce you to this delightful Lemon Lavender Cake: a beautifully balanced treat where zesty citrus meets soft floral notes, all wrapped up in a light, moist crumb that’s irresistibly tender.
I’ve tested this Lemon Lavender Cake more times than I can count, fine-tuning every step so that whether you’re a seasoned baker or just getting started, you’ll end up with a show-stopping dessert that looks and tastes like it came straight from a boutique bakery. It’s elegant enough for bridal showers and afternoon teas, yet easy enough to whip up for a casual Sunday brunch.
What Makes This Lemon Lavender Cake Truly Special?
You might be wondering: lemon and lavender? Really? It’s not your everyday flavor duo, but that’s exactly what makes this Lemon Lavender Cake such a standout. When done right, the vibrant zest of lemon pairs perfectly with the soft floral elegance of lavender, creating a harmony of flavors that’s both refreshing and comforting.
Here’s why this Lemon Lavender Cake deserves a spot in your baking rotation:
- Delicately sweet, letting the natural citrus and floral flavors shine
- Moist and tender, with a fine crumb that melts in your mouth
- Elegant enough for special occasions, yet easy enough for weekend baking
- A real showstopper for spring and summer tables
Ingredients
For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs, room temperature
- Fresh lemon zest (from about 2 lemons)
- Fresh lemon juice
- Dried culinary lavender buds, ground
- Buttermilk, room temperature
- Vanilla extract
For the Lemon Lavender Glaze:
- Powdered sugar
- Fresh lemon juice
- Lavender-infused water
- Lemon zest
Substitutions and Alternatives
- Buttermilk Substitute: Milk + lemon juice or vinegar
- Lavender Options: Culinary lavender extract
- Gluten-Free: Use 1:1 gluten-free flour
- Dairy-Free: Use plant-based butter and milk
Instructions
1. Prepare and Mix Ingredients
- Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans.
- In a medium bowl, whisk 2½ cups flour, 2 tsp baking powder, ½ tsp salt.
- In a large bowl, cream 1 cup butter with 2 cups sugar until fluffy (3–4 min).
- Add 4 eggs one at a time, then mix in 1 tbsp lemon zest, 3 tbsp lemon juice, 2 tbsp ground lavender, and 1 tsp vanilla.
- Alternately add dry ingredients and 1 cup buttermilk, beginning and ending with flour.
2. Bake the Cake
- Divide batter between pans. Bake 25–30 minutes until toothpick comes out clean.
- Cool 10 minutes in pans, then transfer to wire racks.
3. Make the Lemon Lavender Glaze
- Steep 1 tsp dried lavender in 3 tbsp hot water (5 min), strain.
- Whisk 2 cups powdered sugar, 3 tbsp lemon juice, 1 tsp lavender water, 1 tsp lemon zest.
4. Glaze and Serve
- Place one cake layer on a plate, pour glaze over.
- Let set 15 minutes. Garnish with fresh lavender or lemon zest if desired.
Expert Tips
- Grind lavender buds to evenly distribute flavor.
- Use fresh lemon juice and zest for brightness.
- Let the cake sit overnight to enhance flavor development.
Variations
- Bundt Cake: Bake 45–50 min in greased bundt pan
- Cupcakes: Bake 18–22 min in cupcake liners
- Pound Cake: Bake 55–60 min in a 9×5″ loaf pan
- Gluten-Free: Use 1:1 GF blend; add xanthan gum if needed
- Vegan: Use flax eggs, plant-based butter, and vegan buttermilk
Equipment
- Stand or hand mixer
- Microplane grater
- Parchment paper
- Cake tester or toothpick
- Wire cooling racks
Storage & Make-Ahead Tips
- Room Temp: 3 days in airtight container
- Fridge: Up to 5 days, bring to room temp before serving
- Freezer: Wrap tightly, store up to 3 months
The Overnight Magic
Letting this cake sit overnight creates deeper harmony between lemon and lavender. The flavors mellow and bloom, offering an unforgettable, smooth taste that’s even better the next day.
FAQ
Do lemon and lavender go well together? Yes! Lemon’s brightness balances lavender’s floral notes.
What does lavender cake taste like? Light, floral, and subtly herbaceous—not perfumey if used properly.
What is in Queen Elizabeth cake? Dates and broiled coconut topping—not floral or citrus based.
What else pairs well with lavender? Lemon, honey, vanilla, blueberries, white chocolate.
Your New Favorite Bake Starts Here
This Lemon Lavender Cake is dreamy, delicate, and so easy to love. Pair it with Lavender Limeade or No-Bake Lemon Truffles for a full spring dessert spread. Whether you share it or keep it all to yourself, you’ll be glad you baked it!
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Lemon Lavender Cake Recipe
- Total Time: 55 minutes
- Yield: One 9-inch layer cake (serves 10–12)
Description
This Lemon Lavender Cake is dreamy, delicate, and so easy to love. Pair it with Lavender Limeade or No-Bake Lemon Truffles for a full spring dessert spread. Whether you share it or keep it all to yourself, you’ll be glad you baked it!
Ingredients
For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs, room temperature
- Fresh lemon zest (from about 2 lemons)
- Fresh lemon juice
- Dried culinary lavender buds, ground
- Buttermilk, room temperature
- Vanilla extract
For the Lemon Lavender Glaze:
- Powdered sugar
- Fresh lemon juice
- Lavender-infused water
- Lemon zest
Instructions
1. Prepare and Mix Ingredients
- Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans.
- In a medium bowl, whisk 2½ cups flour, 2 tsp baking powder, ½ tsp salt.
- In a large bowl, cream 1 cup butter with 2 cups sugar until fluffy (3–4 min).
- Add 4 eggs one at a time, then mix in 1 tbsp lemon zest, 3 tbsp lemon juice, 2 tbsp ground lavender, and 1 tsp vanilla.
- Alternately add dry ingredients and 1 cup buttermilk, beginning and ending with flour.
2. Bake the Cake
- Divide batter between pans. Bake 25–30 minutes until toothpick comes out clean.
- Cool 10 minutes in pans, then transfer to wire racks.
3. Make the Lemon Lavender Glaze
- Steep 1 tsp dried lavender in 3 tbsp hot water (5 min), strain.
- Whisk 2 cups powdered sugar, 3 tbsp lemon juice, 1 tsp lavender water, 1 tsp lemon zest.
4. Glaze and Serve
- Place one cake layer on a plate, pour glaze over.
- Let set 15 minutes. Garnish with fresh lavender or lemon zest if desired.
Notes
- Room Temp: 3 days in airtight container
- Fridge: Up to 5 days, bring to room temp before serving
- Freezer: Wrap tightly, store up to 3 months
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American