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Lemon Lavender Cake

This delightful Lemon Lavender Cake combines zesty lemon and aromatic lavender for a unique and refreshing dessert that’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: European, French
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour Use a high-quality brand like King Arthur Flour for best results.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon dried culinary lavender buds Make sure to use culinary-grade lavender; look for it in specialty stores or online.
Wet Ingredients
  • 1 cup unsalted butter, softened Let the butter sit at room temperature for about an hour.
  • 1 3/4 cups granulated sugar
  • 3 large eggs Bring to room temperature before using.
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest Use fresh lemons for the best flavor.
  • 1/4 cup fresh lemon juice
  • 1 cup whole milk Let it sit out for about 30 minutes to avoid cooling down the batter.
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice For the glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch cake pans.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and dried lavender buds until evenly combined.
  3. In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and fresh lemon juice.
  5. Alternately add the dry mixture and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. Evenly divide the batter between the prepared pans and smooth the tops gently with a spatula.
Baking
  1. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Glazing
  1. For the glaze, whisk together the powdered sugar and lemon juice until smooth and drizzle it over the cooled cakes.

Notes

Store leftover cake at room temperature in an airtight container for 1-2 days or in the refrigerator for up to a week. Dust the top with powdered sugar before serving.