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