Description
A delightful lavender-infused lemon cake perfect for any occasion.
Ingredients
Scale
- 1 tablespoon culinary lavender buds
- 2 large fresh lemons (zest and juice)
- 1 cup unsalted butter (room temperature)
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup powdered sugar (sifted)
- 4 large eggs (room temperature)
- 1 cup whole milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Optional: 8 oz cream cheese (room temperature, for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and grease the sides.
- In a small bowl, combine your granulated sugar with the culinary lavender buds and the lemon zest. Using your fingertips, gently rub the zest and lavender into the sugar for a minute or two. Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream the softened unsalted butter with your lavender-lemon infused sugar on medium-high speed until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, incorporating each egg fully before adding the next.
- With the mixer on low speed, add about a third of the dry ingredient mixture to the wet ingredients, mixing until just combined. Then, pour in half of the whole milk and mix until incorporated. Repeat with another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix until just combined.
- Divide the batter evenly between your prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cake layers cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely.
- While the cakes cool, prepare your frosting. In a small saucepan, gently heat about 1/4 cup of the whole milk just until warm. Add 1 teaspoon of culinary lavender buds and let it steep for 15-20 minutes, then strain out the lavender buds.
- In a large bowl, beat the softened butter (and cream cheese, if using) until creamy. Gradually add the sifted powdered sugar, alternating with small splashes of the lavender-infused milk and fresh lemon juice, beating until smooth and fluffy.
- Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread about a third of the frosting evenly over the top. Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake.
Notes
- For a stronger lemon flavor, increase the amount of lemon zest used.
- This cake can be frosted with or without cream cheese based on preference.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg