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.
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
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
Calories: 520 | Fat: 25g | Carbohydrates: 70g | Protein: 5g | Sugar: 55g | Fiber: 1g