Lemon Lavender Cake Recipe: Elegant Spring Dessert

There's something utterly enchanting about a lemon lavender cake. The bright citrus notes dancing with delicate floral hints create a flavor combination that feels both sophisticated and comforting. I stumbled upon this recipe during a spring when I was desperately craving something that tasted like sunshine and garden parties, and let me tell you this cake delivered beyond my wildest expectations.

If you've never baked with lavender before, don't let it intimidate you. This lemon lavender cake recipe transforms simple pantry staples into something that looks bakery-worthy but tastes even better because it's made with love in your own kitchen. Whether you're celebrating a special occasion or just treating yourself to something beautiful on a Tuesday afternoon, this cake is absolutely worth the effort.

Jump To Recipe

• Why You'll Love This Lemon Lavender Cake Recipe
• Gathering Your Ingredients
• Creating the Perfect Lemon Layers
• Crafting the Lavender Buttercream
• Assembling Your Masterpiece
• Tips for Success
• Making It Your Own
• Frequently Asked Questions
• Conclusion
• Lemon Lavender Cake Recipe

Why You'll Love This Lemon Lavender Cake Recipe

Let's be real—life gets hectic. Between juggling work, family, and everything in between, finding time to bake something truly special feels like a luxury. But here's the thing: this recipe is more forgiving than you'd think. Sure, it has multiple components, but each step is straightforward, and the result is a stunning layered cake that'll have everyone asking if you secretly attended pastry school.

The tender lemon cake layers are perfectly moist thanks to the sour cream, while the lavender buttercream brings an elegant twist that elevates this beyond your typical dessert. Plus, if you're anything like me and you love recipes that photograph beautifully, those purple swirls and candied lemon slices will make your Instagram feed absolutely sing.

Gathering Your Ingredients

Before diving into the baking process, let's talk about what makes this cake so special. The star of the show is definitely the fresh lemon zest—don't skimp on this! That medium lemon you'll be zesting packs a bright, aromatic punch that bottled juice just can't match. I learned this the hard way years ago when I tried cutting corners, and the cake tasted, well, flat.

For the cake itself, you'll need sifted cake flour, which creates that incredibly tender crumb we're after. If you don't have cake flour on hand, you can make your own by replacing two tablespoons of all-purpose flour per cup with cornstarch. The unsalted butter should be at room temperature—this is crucial for proper creaming and that light, fluffy texture.

The lavender buttercream requires dried culinary lavender, which you can find at specialty grocery stores or online. Make sure it's labeled as culinary grade, not the stuff meant for sachets! Trust me, there's a difference, and your taste buds will thank you for getting the right kind.

Creating the Perfect Lemon Layers

Preheat your oven to 350°F and prepare your cake pans. I prefer using three 6-inch pans because they create those gorgeous tall layers, but two 8-inch pans work beautifully too if that's what you have available. The key is lining them with parchment paper circles—this little step prevents any sticking disasters.

Whisk together your cake flour, baking powder, and salt in a medium bowl, then set it aside. In your stand mixer (or with a trusty hand mixer—no judgment here!), beat the butter on high for two full minutes until it's creamy and pale. Add the granulated sugar and cream together for another two minutes. This process incorporates air into the batter, which translates to a lighter cake.

Turn the mixer to low and add your eggs one at a time, mixing thoroughly after each addition. This prevents the batter from separating. Next, add the sour cream, lemon zest, lemon extract, and vanilla extract. Crank that mixer up to high and beat for one minute, scraping down the bowl and paddle to ensure everything's incorporated.

Now comes the gentle part. With your mixer on low, add the dry ingredients and mix until just combined—you don't want to overwork the batter at this stage. Slowly pour in the whole milk and mix until just incorporated. Give the bowl a good scrape and a few hand stirs to catch any lurking flour pockets. The batter should be slightly thick, not runny.

Divide the batter evenly between your prepared pans. If you're a perfectionist like me, use a kitchen scale to ensure equal layers. Bake for 30-35 minutes, testing with a toothpick—it should come out clean when the cakes are done. Let them cool in the pans for five minutes before turning them out onto a wire rack. This patience is important! Rushing this step can lead to broken cakes, and nobody wants that kind of stress.

Crafting the Lavender Buttercream

While your cakes are cooling (and they need to be completely cool—seriously, wait!), let's make the star frosting. Pour the whole milk into a small saucepan and heat over medium, stirring frequently until it just starts to simmer. Remove from heat and stir in the dried culinary lavender. This steeping process is where the magic happens—those little purple buds infuse the milk with their distinctive floral flavor.

Let the lavender steep for exactly 15 minutes, then strain through a fine mesh sieve into a small bowl. Press all the excess milk out of those lavender buds before tossing them—waste not, want not! Allow this lavender-infused milk to cool completely. If you add warm milk to butter, you'll end up with a soupy mess, and that's not the vibe we're going for.

In your stand mixer with the paddle attachment, cream the butter on medium-high until it's light and fluffy—about five minutes of creaming does wonders. With the mixer on low, add the powdered sugar gradually, a few cups at a time. Scraping down the bowl after each addition ensures everything incorporates smoothly. Add your cooled lavender milk, vanilla extract, salt, and food coloring if you're using it. That purple tint is completely optional, but it does make the buttercream even more Instagram-worthy.

Assembling Your Masterpiece

Once your lemon cake layers are completely cooled to room temperature, level them to your desired height using a serrated knife or cake leveler. This creates clean, professional-looking layers. Place your first layer on a cake board or serving plate, then spread a generous amount of lavender buttercream on top. Stack the next layer and repeat.

Now for the crumb coat—this thin layer of buttercream seals in any loose crumbs. Don't worry about making it perfect; nobody will see it. Pop the whole cake into the refrigerator for at least 30 minutes. This chilling time lets the buttercream firm up, making the final frosting layer so much easier to apply.

Once chilled, frost the cake with your remaining lavender buttercream, smoothing the sides with an icing smoother. Here's where the fun texture comes in: swipe a small icing spatula diagonally through the buttercream as you slowly rotate your cake stand. This creates those beautiful rustic ridges that give the cake so much visual interest.

Using a piping bag fitted with a Wilton 2D tip, pipe buttercream swirls on top of the cake, leaving about half an inch between each one. Sprinkle the swirls with additional dried lavender and nestle a candied lemon slice between each swirl. The contrast of yellow and purple is absolutely stunning.

Tips for Success

Working with lavender can feel intimidating at first, but here's my best advice: less is more. Too much lavender can make your buttercream taste soapy, so stick to the measurements in this recipe. If you're nervous, start with slightly less and taste as you go—you can always add more.

Room temperature ingredients are non-negotiable for this cake. Cold eggs and butter won't incorporate properly, leading to a dense, uneven crumb. I usually set everything out on the counter about an hour before I start baking.

If you're making this cake ahead of time, the unfrosted cake layers freeze beautifully for up to three months when wrapped tightly in plastic wrap and foil. The assembled cake keeps in the refrigerator for up to five days, though in my house, it rarely lasts that long!

Making It Your Own

This lemon lavender cake recipe is wonderfully adaptable. If lavender isn't your thing, the lemon cake layers pair beautifully with classic vanilla buttercream or even a tangy cream cheese frosting. You could also add fresh berries between the layers for extra color and flavor—strawberries and raspberries both work wonderfully with lemon.

For a more casual presentation, this same recipe works as cupcakes. Just adjust the baking time to 18-22 minutes and keep a close eye on them. They're perfect for spring picnics or baby showers when you want something elegant but portable.

If you're feeling adventurous, try adding a thin layer of lemon curd between the cake layers. The extra citrus punch takes this already delicious cake into absolutely divine territory. Just make sure your lemon curd is thick enough that it won't ooze out the sides.

Frequently Asked Questions

Conclusion

When you slice into this cake and see those beautiful layers, when you taste that first bite with its perfect balance of bright lemon and subtle floral notes, you'll understand why this recipe has become one of my absolute favorites to share. It's the kind of dessert that makes ordinary days feel special and special occasions feel magical. Whether you're baking it for a birthday, a bridal shower, or just because you deserve something beautiful, this lemon lavender cake recipe delivers every single time.

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