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Fluffy Lemon Lavender Layer Cake

lemon lavender layer cake - featured image
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A light and airy lemon cake infused with delicate lavender notes, layered with silky smooth homemade buttercream frosting. Perfect for special occasions or a comforting homemade treat.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 tablespoon culinary-grade dried lavender buds, finely crushed
  • For the Buttercream Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 2–4 tablespoons heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Let butter, eggs, and milk come to room temperature.
  2. In a large bowl, whisk together flour, baking powder, salt, and crushed dried lavender buds. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in lemon zest and vanilla extract.
  5. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed until just combined.
  6. Fold in fresh lemon juice gently with a spatula.
  7. Divide batter evenly between prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
  9. For the buttercream, beat softened butter on medium speed until creamy. Gradually add powdered sugar, alternating with lemon juice and heavy cream, until smooth and spreadable.
  10. Add vanilla extract and a pinch of salt, then whip on high for 2 minutes to achieve a fluffy texture.
  11. Place one cake layer on a serving plate. Spread a generous layer of buttercream on top, then place the second layer over it.
  12. Use remaining frosting to cover the top and sides evenly. Optionally, sprinkle lavender buds or lemon zest on top.

Notes

Use culinary-grade dried lavender buds finely crushed to avoid gritty texture. Do not overmix batter to keep cake tender. Let cakes cool completely before frosting to prevent melting buttercream. Adjust frosting consistency with cream or powdered sugar as needed. For gluten-free, use a gluten-free flour blend and add extra eggs or flax eggs. For vegan, substitute eggs with flax eggs and use plant-based butter and non-dairy milk.

Nutrition

Keywords: lemon cake, lavender cake, buttercream frosting, layer cake, homemade cake, floral cake, lemon dessert, easy cake recipe

Find it online: https://forkifyfun.com/fluffy-lemon-lavender-layer-cake-recipe-perfect-for-homemade-buttercream-fans/