Lemon Lavender Dream Cake Recipe

Introduction

This Lemon Lavender Dream Cake is a delightful blend of bright citrus and subtle floral flavors, perfect for spring or any special occasion. Its tender crumb and creamy buttercream frosting make it a truly dreamy treat for your taste buds.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1 cup whole milk
• 2 tablespoons fresh lemon zest
• 0.33 cup freshly squeezed lemon juice
• 2 teaspoons finely ground culinary lavender
• 1 teaspoon vanilla extract
• 1.5 cups unsalted butter, softened (for frosting)
• 5 cups powdered sugar
• 0.25 cup heavy cream
• 2 teaspoons lemon extract
• 1 teaspoon vanilla extract (for frosting)
• 1 teaspoon finely ground culinary lavender (for frosting)
• Purple food coloring, to taste (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and dust three 8-inch round cake pans with flour.
2. Step 2: In a large bowl, cream together 1 cup softened butter and granulated sugar until light and fluffy.
3. Step 3: Add eggs one at a time, beating well after each addition.
4. Step 4: In a separate bowl, whisk together flour, baking powder, and salt.
5. Step 5: In another bowl, combine milk, lemon zest, lemon juice, ground lavender, and vanilla extract.
6. Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Mix gently until just combined.
7. Step 7: Divide the batter evenly among the prepared pans and smooth the tops.
8. Step 8: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. Step 10: For the frosting, beat 1.5 cups softened butter until creamy. Gradually add powdered sugar while beating.
11. Step 11: Add heavy cream, lemon extract, vanilla extract, and ground lavender to the frosting. Beat until fluffy.
12. Step 12: Stir in purple food coloring if desired for a lavender hue.
13. Step 13: Once cakes are cool, spread buttercream between each layer and stack them.
14. Step 14: Use the remaining frosting to frost the top and sides of the cake.
15. Step 15: Decorate with additional lemon zest or lavender sprigs if you like.

Tips & Variations

• Use culinary-grade lavender for the best flavor and to avoid bitterness.
• For a dairy-free option, substitute milk with almond milk and use a plant-based butter alternative.
• If you prefer a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
• Try adding a light lemon glaze on top for an extra tangy finish.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it come to room temperature for the best texture and flavor. The cake can also be frozen for up to 2 months; wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of fresh?

Yes, you can use dried culinary lavender, but be sure it is finely ground and labeled for cooking to avoid a bitter taste. Use the same quantity as fresh lavender.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture might vary slightly but will still be delicious.

Lemon Lavender Dream Cake Recipe

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★★★★★

4.4 from 51 reviews

• Author: Lana
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

This Lemon Lavender Dream Cake is a delightful combination of zesty citrus and subtle floral notes, baked to perfection with a light and fluffy texture. Layered with a creamy lavender-infused lemon buttercream, this cake offers a refreshing and elegant dessert perfect for special occasions or a sophisticated treat.

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Ingredients

Scale 1x2x3x

Cake Batter

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1 cup whole milk
• 2 tablespoons fresh lemon zest
• 0.33 cup freshly squeezed lemon juice
• 2 teaspoons finely ground culinary lavender
• 1 teaspoon vanilla extract

Buttercream Frosting

• 1.5 cups unsalted butter, softened
• 5 cups powdered sugar
• 0.25 cup heavy cream
• 2 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon finely ground culinary lavender
• to taste Purple food coloring (optional)

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and dusting with flour to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar using a mixer until the mixture becomes light and fluffy, which helps to incorporate air for a light cake texture.
3. Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure full incorporation and smooth batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
5. Prepare Wet Mixture: Combine whole milk, fresh lemon zest, freshly squeezed lemon juice, finely ground culinary lavender, and vanilla extract in a small bowl, mixing well to blend flavors.
6. Combine Mixtures: Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk mixture. Start and end with the dry ingredients, mixing until just combined to prevent overworking the batter which can cause toughness.
7. Fill Pans and Bake: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely to ensure proper frosting application.
9. Prepare Buttercream: Beat the softened butter until creamy in a mixing bowl. Gradually add powdered sugar, beating continuously. Incorporate heavy cream, lemon extract, vanilla extract, and finely ground lavender, beating until the frosting is light and fluffy. Add purple food coloring if a lavender hue is desired.
10. Assemble Cake: Once the cakes are fully cooled, stack them by spreading buttercream between the layers evenly. Use the remaining frosting to cover the top and sides of the cake smoothly.
11. Decorate: Optionally decorate the finished cake with extra lemon zest or lavender sprigs for a beautiful presentation and enhanced flavor experience.

Notes

• Ensure all ingredients, especially eggs and butter, are at room temperature to achieve the best mixing results and consistent texture.
• Do not overmix the batter once the wet and dry ingredients are combined to keep the cake tender and prevent it from becoming dense.
• For best lavender flavor, use culinary grade lavender and grind finely to avoid any bitter or woody texture in the cake or frosting.
• If desired, the cake layers can be made ahead and frozen wrapped tightly for up to two weeks before frosting.
• The use of purple food coloring in the frosting is optional and should be added gradually to achieve the preferred shade.
• Make sure to cool the cakes completely before frosting to prevent the buttercream from melting.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon cake, lavender cake, lemon lavender cake, floral cake recipe, lemon buttercream, layered cake, baking dessert