Go Back
Lemon Lavender Cake topped with fresh lavender and lemon slices

Lemon Lavender Cake

A delightful cake that combines the vibrant zest of lemon with the subtle elegance of culinary lavender, perfect for any celebration or cozy gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1.5 cups granulated sugar Coconut sugar can be used for a healthier alternative.
  • 0.5 cups unsalted butter, softened Replace with vegan butter for a dairy-free version.
  • 1 cups buttermilk Can substitute with almond milk mixed with a tablespoon of vinegar.
  • 3 units eggs Use flax eggs for an egg-free option.
  • 2 teaspoons baking powder Ensure it’s fresh for best results.
  • 0.5 teaspoons baking soda Optional if using self-rising flour.
  • 0.25 teaspoons salt Do not skip this ingredient.
  • 1 tablespoon culinary lavender Use less if you prefer a subtler flavor.
  • 1 units zest of lemon Fresh zest is best.
  • 0.25 cups fresh lemon juice Key for that refreshing citrus flavor.
  • 1 teaspoon vanilla extract Pure vanilla is recommended for optimal flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, baking soda, salt, and culinary lavender.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
Baking
  1. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  4. Frost with your favorite lemon frosting and enjoy!

Notes

Use room-temperature ingredients for best results. Consider using fresh lavender for enhanced flavor. Make your cake ahead of time and freeze until ready to frost.