Lemon Lavender Cake 

This Lemon Lavender Cake offers a delicate blend of bright citrus and gentle floral notes, resulting in a soft, moist, and aromatic cake that’s perfect for any occasion. With lavender-infused milk folded into the batter and a light lemon buttercream beneath a glossy lavender-lemon glaze, it balances refreshing zing with calming fragrance. The result is an elegant, tender dessert that impresses visually and pleases the palate—ideal for afternoon tea, bridal showers, or springtime celebrations. Its charming flavors and beautiful presentation ensure it steals the spotlight. 

Ingredients

For the Cake

• 2½ cups all-purpose flour
  
  

• 2 tsp baking powder
  
  

• ½ tsp baking soda
  
  

• ½ tsp salt
  
  

• ½ cup unsalted butter, softened
  
  

• 1½ cups granulated sugar
  
  

• 3 large eggs
  
  

• 1 tbsp finely grated lemon zest (≈2 lemons)
  
  

• ¼ cup fresh lemon juice
  
  

• 1 cup whole milk
  
  

• 2 tbsp dried lavender buds (culinary-grade)
  
  

• 1 tsp vanilla extract
  
  

For the Lemon Lavender Glaze

• 1½ cups powdered sugar
  
  

• 2 tbsp fresh lemon juice
  
  

• 1 tbsp lemon zest
  
  

• 1 tbsp dried lavender buds (culinary-grade)
  
  

For the Lemon Buttercream Frosting

• ½ cup unsalted butter, softened
  
  

• 4 cups powdered sugar
  
  

• 2 tbsp heavy cream
  
  

• 2 tbsp fresh lemon juice
  
  

• 1 tbsp lemon zest
  
  

• 1 tbsp dried lavender buds (culinary-grade)
  
  

• Pinch of salt

Directions

1. Preheat & Prep:
   Preheat oven to 350 °F (175 °C). Grease/flour two 9″ cake pans (or line with parchment).
   
   

2. Infuse Lavender Milk:
   Heat milk gently; stir in lavender buds and steep 5 minutes. Cool, then strain out buds.
   
   

3. Mix Dry Ingredients:
   Whisk flour, baking powder, soda, and salt in a medium bowl.
   
   

4. Cream Butter & Sugar:
   Beat butter and sugar until light and fluffy (~3–4 minutes).
   
   

5. Add Eggs & Flavors:
   Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
   
   

6. Combine Batter:
   Alternate folding in dry ingredients and lavender-infused milk, beginning and ending with dry. Mix until just combined.
   
   

7. Bake the Cakes:
   Divide batter between pans. Bake 25–30 minutes, until a toothpick inserted comes out clean. Let cool 10 minutes in pans, then turn out onto wire racks to cool completely.
   
   

8. Make Glaze:
   Whisk powdered sugar, lemon juice, zest, and lavender buds in a small bowl. Set aside.
   
   

9. Make Frosting:
   Beat softened butter until creamy, then gradually add powdered sugar, heavy cream, lemon juice, zest, lavender, and salt. Whip until light and fluffy.
   
   

10. Assemble the Cake:
    Place one layer on a serving plate. Frost top with buttercream, then add the second layer. Frost sides and top, then drizzle glaze over the top to finish. Garnish with extra lavender if desired.
    
    

Nutritional Information (per serving; 12 servings)

• Calories: ~380 kcal
  
  

• Carbohydrates: ~35 g
  
  

• Sugar: ~25 g
  
  

• Fat: ~20 g
  
  

• Saturated Fat: ~12 g
  
  

• Protein: ~3 g
  
  

• Sodium: ~120 mg
  
  

• Fiber: ~1 g