This lemon lavender cake recipe celebrates citrus and floral notes in a homemade dessert. I created this recipe as part of my work exploring new ideas in the kitchen and sharing discoveries that bring delight to bakers.
The purpose behind developing this cake is to offer a treat that feels personal and uplifting, made for anyone seeking a calm sweet.
Lemon and lavender have been paired in European baking traditions for generations, giving this cake a quiet link to classic pastries.
Now I present steps, serving ideas, tips, notes, storage methods and helpful answers.
About This Lemon Lavender Cake Recipe
This lemon lavender cake recipe delivers a bright, tender sweetness supported by a calm floral roundness. The citrus lifts the crumb while the gentle lavender note settles into the background, giving a soft, elegant character.
The frosting adds a creamy, sunny layer that melts into the sponge, creating a mellow balance of tang and sweetness. The texture stays light, moist and pleasant, allowing the flavors to unfold slowly.
A slice brings a peaceful, uplifting mood that suits quiet moments, friendly gatherings or any time a gentle touch of flavor feels welcome.
How To Prepare Lemon Lavender Cake Recipe?
Preparation Time: 25 minutes
Baking Time: 35 minutes
Total Time: About 1 hour (plus cooling)
Course: Dessert
Cuisine: American
Yield: 12 slices
Kitchen Utensils Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer (hand or stand)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
- Fine grater or zester
Ingredients
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 7 large egg whites, at room temperature
- 1 cup full-fat sour cream, at room temperature
- 3 cups granulated sugar
- ½ cup lavender-infused milk
- 2 tablespoons fresh lemon zest
- 2 tablespoons vegetable oil
- 3 cups cake flour
- 2½ teaspoons baking powder
- 1 teaspoon fine salt
- 1 teaspoon vanilla extract
For the lemon buttercream frosting:
- 1 cup unsalted butter, softened
- 4½ cups confectioners’ sugar
- 2½ tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- 2 teaspoons lemon zest
- A small pinch of salt
Instructions
1. Prepare the pans and batter base:
Heat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment. In a large bowl, beat the softened butter and sugar together until light, fluffy, and pale. Mix in the vegetable oil, lemon zest, and vanilla.
2. Add the egg whites and sour cream:
Beat in the egg whites one at a time, letting each incorporate before adding the next. Stir in the sour cream until the mixture becomes smooth.
3. Combine the dry ingredients:
Whisk the cake flour, baking powder, and salt in a separate bowl. Add the dry mixture to the wet ingredients in two parts, alternating with the lavender milk. Mix gently until just combined—doesn’t over mix.
4. Bake the cakes:
Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack to finish cooling completely.
5. Make the lemon buttercream:
Beat the butter until creamy. Add the confectioners’ sugar gradually, mixing until smooth and fluffy. Pour in the lemon juice, heavy cream, lemon zest, and a small pinch of salt. Whip until the frosting becomes light and spreadable.
6. Assemble the cake:
Once the cake layers are completely cool, spread a layer of lemon frosting over the first cake. Set the second cake on top and frost the entire outside. Add extra lemon zest or lavender on top if desired. Chill briefly to set, or serve immediately.
Notes: Lavender milk can be made by gently warming milk with culinary lavender buds, then straining. For a stronger lavender aroma, steep longer but avoid making it too perfume. Make sure all ingredients are at room temperature so the batter mixes smoothly and the cake bakes evenly.
Nutrition Amount Of Lemon Lavender Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 520 |
| Fat | 25g |
| Carbohydrates | 70g |
| Protein | 5g |
| Sugar | 55g |
| Fiber | 1g |
Why You’ll Love This Recipe
You’ll enjoy this lemon lavender cake recipe because the lemon lifts the mood instantly and the lavender brings a calm note that feels almost like a gentle pause in the day.
The texture stays soft and moist, making each slice feel special without extra fuss. The frosting adds a bright, creamy finish that blends smoothly into the cake.
Friends and family notice the balance of flavors right away, and the cake always carries a warm, welcoming presence.
Lemon lavender cake recipe works beautifully for celebrations, quiet afternoons, gifting, or moments when something uplifting feels just right.
Why My Recipe Works
My lemon lavender cake recipe works because each ingredient supports a clear purpose and the method brings out steady flavor and structure. The butter and sugar create a light, airy base, while the egg whites keep the crumb tender.
Lavender milk introduces a gentle floral layer that blends smoothly into the lemon. Sour cream adds moisture that stays present even after cooling.
The frosting balances brightness and creaminess without crowding the sponge. Careful mixing and proper baking promote an even rise, giving the cake a soft, cohesive texture that holds flavor beautifully from first slice to last.
How To Decorates And Serve This Recipe
Decorating and serving this lemon lavender cake recipe can be simple and elegant. After the cake layers have cooled completely, spread a smooth layer of lemon buttercream between them.
Cover the top and sides evenly for a polished look. For decoration, sprinkle a small amount of dried culinary lavender buds or extra lemon zest on top to add color and a subtle floral note.
Thin lemon slices or candied lemon peel also work beautifully. Serve the lemon lavender cake recipe on a clean plate or cake stand. Slice with a sharp knife, wiping it between cuts for neat portions, and enjoy slightly chilled or at room temperature.
Health Benefits
This lemon lavender cake recipe provides gentle nutritional benefits while being a treat. Lemon adds vitamin C, supporting the immune system and promoting skin health.
Lavender may have calming effects that help reduce mild stress and promote relaxation. Egg whites contribute lean protein, and sour cream adds small amounts of calcium and healthy fats.
While the cake contains sugar and butter, enjoying a slice in moderation can offer a moment of indulgence without feeling heavy. The combination of citrus and floral notes also creates a refreshing and uplifting experience.
Expert Baking Tips
1. Bring all dairy and eggs to room temperature. Cold ingredients can prevent proper creaming and cause the batter to curdle, resulting in a denser, uneven cake. Allow butter, sour cream, and egg whites to sit out for 30–60 minutes before mixing.
2. Measure flour accurately using a spoon-and-level method. Scooping directly from the bag packs flour too tightly, making the cake heavy. Lightly spoon into the measuring cup and level with a flat edge.
3. Fold dry ingredients gently into wet. Over mixing activates gluten, which can make the cake chewy instead of tender and soft.
4. Infuse lavender in warm milk, not boiling, to release floral flavor without bitterness. Strain carefully to avoid small buds in the batter.
5. Whip egg whites to soft peaks before incorporating. This introduces air that lifts the cake, giving it a delicate, fluffy texture. Avoid overbeating, which can dry them out.
6. Let cakes cool fully before frosting. Warm cakes can melt buttercream, causing uneven layers or sliding frosting. Cooling ensures smooth, even assembly.
7. Zest lemons finely using a micro plane. This releases aromatic oils evenly, enhancing the bright, citrus flavor throughout the cake instead of clumping in one spot.
Storage Methods
This lemon lavender cake recipe can be stored in several ways to keep it fresh and flavorful. At room temperature, cover it tightly with a cake dome or plastic wrap and keep it in a cool, dry place for up to two days.
For longer storage, place the frosted or unfrosted lemon lavender cake recipe in an airtight container and refrigerate for up to five days; bring it to room temperature before serving for the best texture.
To freeze, wrap individual layers or the whole lemon lavender cake recipe tightly in plastic wrap, then in foil, and store for up to two months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I adjust the lavender flavor?
Yes, increase or decrease the lavender in the milk to taste, but avoid adding too much to prevent a bitter or overpowering flavor.
Can I use low-fat sour cream or yogurt?
Low-fat sour cream or Greek yogurt can be used, but it may slightly change the texture and richness of the cake.
Can I make this cake dairy-free?
Yes, substitute butter with plant-based margarine and use a non-dairy milk for the lavender milk, keeping ratios the same.
How do I prevent the frosting from being too soft?
Ensure the butter is at room temperature, not melted, and chill the cake briefly after frosting if needed to help it set.
Can I add extra flavorings to the cake?
Yes, a small amount of almond extract or vanilla can enhance the cake, but use sparingly so it does not overpower the lemon and lavender notes.
Conclusion
This lemon lavender cake recipe is a delicious and amazing recipe that brings joy to everyone who tastes it. Every time I make it, the bright lemon and gentle lavender create a delightful flavor that is both refreshing and comforting.
I developed this lemon lavender cake recipe to enjoy during serving times and to share moments of happiness with others. Sharing my easy method allows anyone to recreate it at home.
I hope this encourages you to try making it yourself and enjoy the same satisfaction and smiles that this lemon lavender cake recipe always brings.
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Lemon Lavender Cake Recipe
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer (hand or stand)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
- Fine grater or zester
Ingredients
For the cake:
- 1 cup 2 sticks unsalted butter, softened
- 7 large egg whites at room temperature
- 1 cup full-fat sour cream at room temperature
- 3 cups granulated sugar
- ½ cup lavender-infused milk
- 2 tablespoons fresh lemon zest
- 2 tablespoons vegetable oil
- 3 cups cake flour
- 2½ teaspoons baking powder
- 1 teaspoon fine salt
- 1 teaspoon vanilla extract
For the lemon buttercream frosting:
- 1 cup unsalted butter softened
- 4½ cups confectioners’ sugar
- 2½ tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- 2 teaspoons lemon zest
- A small pinch of salt
Instructions
Prepare the pans and batter base:
- Heat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment. In a large bowl, beat the softened butter and sugar together until light, fluffy, and pale. Mix in the vegetable oil, lemon zest, and vanilla.
Add the egg whites and sour cream:
- Beat in the egg whites one at a time, letting each incorporate before adding the next. Stir in the sour cream until the mixture becomes smooth.
Combine the dry ingredients:
- Whisk the cake flour, baking powder, and salt in a separate bowl. Add the dry mixture to the wet ingredients in two parts, alternating with the lavender milk. Mix gently until just combined—doesn’t over mix.
Bake the cakes:
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack to finish cooling completely.
Make the lemon buttercream:
- Beat the butter until creamy. Add the confectioners’ sugar gradually, mixing until smooth and fluffy. Pour in the lemon juice, heavy cream, lemon zest, and a small pinch of salt. Whip until the frosting becomes light and spreadable.
Assemble the cake:
- Once the cake layers are completely cool, spread a layer of lemon frosting over the first cake. Set the second cake on top and frost the entire outside. Add extra lemon zest or lavender on top if desired. Chill briefly to set, or serve immediately.
Notes
Nutrition Amount Of Lemon Lavender Cake Recipe
Calories: 520 | Fat: 25g | Carbohydrates: 70g | Protein: 5g | Sugar: 55g | Fiber: 1gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.