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Lemon Lavender Layer Cake with Cream Cheese Frosting

Cross-section view of a multi-layered lavender cake with bright purple layers and white frosting.
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You will bake a moist, tender layer cake featuring the delicate, aromatic balance of fresh lemon zest and culinary lavender. This recipe includes a silky lavender cream cheese frosting, making it an elegant dessert perfect for spring gatherings or birthdays.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 2 tablespoons culinary dried lavender buds, finely ground
  • 1/4 cup fresh lemon juice
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried culinary lavender buds, steeped in 2 tablespoons hot milk for 15 minutes, then strained
  • Optional: Purple food coloring for subtle hue

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon zest and vanilla extract.
  5. In a small bowl, combine the milk, ground lavender buds, and lemon juice.
  6. Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the frosting: Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar until incorporated.
  10. Mix in the vanilla extract, lemon juice, and the strained lavender-infused milk. Add a drop or two of purple food coloring if you desire a subtle color. Beat until the frosting is light and fluffy.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • To get the best lavender flavor without bitterness, steep the lavender buds in hot milk for the frosting, or steep them in the cake milk before adding it to the batter. Always use culinary-grade lavender.
  • For a more intense lemon flavor, increase the lemon zest to 1 1/2 tablespoons in the cake batter.
  • You can decorate the finished cake with fresh lemon slices or a few fresh, unsprayed lavender sprigs for visual appeal.

Nutrition

Find it online: https://cookingbymia.com/lavender-cake-lemon-recipe/