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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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