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Lavender Lemon Layer Cake

Lavender Lemon Layer Cake - featured image
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This easy, fluffy Lavender Lemon Layer Cake is a springtime dessert featuring light lemon cake layers subtly infused with culinary lavender and finished with a creamy lemon cream cheese frosting. Perfect for brunches, celebrations, or any occasion that calls for a bright, floral treat.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour (or gluten-free baking blend)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon culinary dried lavender buds
  • 1 tablespoon lemon zest (about 2 lemons, finely grated)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup whole milk (or almond milk for dairy-free)
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 3/4 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Additional lavender buds (for garnish, optional)
  • Thin lemon slices or zest strips (optional)
  • Edible flowers (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a small saucepan, heat milk until just steaming. Add lavender buds, cover, and steep for 10 minutes. Strain and let cool. (Or use 1/2 teaspoon lavender extract added directly to the batter.)
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in lemon zest, rubbing it in for extra flavor.
  4. In another bowl, beat butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
  5. Beat in eggs one at a time, scraping down sides between additions. Add vanilla extract and mix until smooth.
  6. Stir lemon juice into the cooled, lavender-infused milk.
  7. Add dry ingredients to the butter mixture in three parts, alternating with lavender-lemon milk. Start and end with dry ingredients. Mix gently.
  8. Divide batter evenly between the two pans. Smooth tops with a spatula. Bake for 25-30 minutes, until cakes are golden and a toothpick comes out clean.
  9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting.
  10. For the frosting: Beat cream cheese and butter together until creamy (about 2 minutes). Add powdered sugar gradually, then lemon juice, vanilla, and salt. Whip until fluffy and smooth. Chill if too soft.
  11. Level cake layers if needed. Place one layer on a serving plate. Spread with 1/3 of the frosting. Top with second layer, then frost the top and sides.
  12. Decorate with lavender buds, lemon zest strips, or edible flowers as desired. Chill for 20 minutes before slicing.

Notes

For best results, use ingredients at room temperature. Steeping lavender in milk mellows the flavor. Rotate pans halfway through baking for even browning. Overmixing can make the cake dense. Frosting can be made ahead and chilled. Cake can be adapted for gluten-free or dairy-free diets. Decorate with edible flowers for a festive look.

Nutrition

Keywords: lavender lemon cake, spring dessert, layer cake, cream cheese frosting, easy cake recipe, brunch cake, floral cake, lemon cake, fluffy cake, Pinterest dessert

Find it online: https://bitefuljoy.com/lavender-lemon-layer-cake-recipe-easy-fluffy-spring-dessert/