Lavender Lemon Cake
A delightful blend of citrus and floral notes, this Lavender Lemon Cake is a refreshing twist on a classic dessert, perfect for various occasions.
Ingredients
For the Cake
- 3/4 cup whole milk Creamy and rich
- 2 teaspoons dried culinary lavender Aromatic and fragrant
- 2 1/2 cups all-purpose flour Spoon and leveled, for a tender texture
- 2 teaspoons baking powder Essential for a light rise
- 1/2 teaspoon baking soda Adds depth
- 1/2 teaspoon fine salt Enhances flavor
- 3/4 cup unsalted butter Softened to create a moist crumb
- 1 1/2 cups granulated sugar For sweetness
- 2 tablespoons finely grated lemon zest Bursting with citrusy aroma from about 3 lemons
- 3 large eggs Room temperature for better mixing
- 1/2 cup sour cream Adds richness and moisture
- 2 tablespoons fresh lemon juice Uplifts flavors
- 2 teaspoons vanilla extract Classic addition for warmth
For the Frosting
- 8 oz cream cheese Softened for a smooth frosting
- 1/2 cup unsalted butter Softened, for sweetness in frosting
- 3 1/2 cups powdered sugar Sifted for fluffy consistency
- 2 tablespoons fresh lemon juice Balances sweetness
- 1 teaspoon finely grated lemon zest For added zing
- 1 teaspoon vanilla extract Enhances flavor
- a pinch fine salt Rounds off the frosting’s sweetness
For Decoration
- Thin lemon slices or candied lemon peel For decorative brilliance
- a small pinch dried culinary lavender To finish
Instructions
Preparation
- Warm the milk in a small saucepan until steamy but not boiling. Stir in dried culinary lavender, cover, and let steep for 10 minutes. Strain and cool to room temperature.
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans generously and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.
- In a large bowl, beat softened butter, granulated sugar, and lemon zest for about 3 minutes until pale and fluffy. Add eggs one at a time, mixing well after each.
- Mix in sour cream, fresh lemon juice, vanilla extract, and cooled lavender-infused milk. Carefully add dry ingredients, mixing until no dry streaks remain.
- Divide batter between prepared pans, smoothing tops with a spatula.
Baking
- Bake for 26-30 minutes or until a toothpick comes out clean and cakes spring back lightly.
- Let cakes cool in pans for 15 minutes before transferring to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat cream cheese and butter until smooth. Gradually add sifted powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt until fluffy.
- Once cakes are completely cooled, frost generously with the cream cheese frosting.
- Decorate with thin lemon slices, candied lemon peel, and a small pinch of lavender.
Notes
Ensure ingredients are measured accurately and use room temperature items for better emulsification. Don't overmix to maintain light texture. Grease pans and line with parchment for easy release.