I developed a Lemon Lavender Dream Cake, and my Lemon Lavender Recipes include a clever twist that makes floral baking unexpectedly simple.

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I never expected a simple slice to feel so wild. My Lemon Lavender Dream Cake pairs a bright tang with lightly crushed dried culinary lavender for a flavor that keeps you guessing.

I wanted something floral but not too precious, something that could be a Lavender Flavored Cake for a shower or sit quietly among my Lemon Lavender Recipes for a lazy afternoon. The crumb gets richness from unsalted butter yet stays tender and the aroma makes people stop and ask what is that please share the recipe.

It looks fancy but it behaves like a friendly cake you can bake and not stress over.

Ingredients

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Bright lemon zest and juice add tangy acidity, vitamin C, and lively aroma.
Fragrant floral notes, tiny antioxidants, used sparingly so cake won’t taste so soap-like.
Rich in fat, gives moist crumb and buttery flavor, not exactly health food though.
Pure sweetener, fuels browning and texture, mostly carbs with no real nutrients.
Provide protein, structure and lift, help bind ingredients and make it tender.
Mostly carbs and some protein, forms the cake’s framework, sift for lighter texture.
Adds gentle tang, acidity reacts with leaveners for lift, keeps crumb moist.
Powdered sugar makes smooth sweet frosting, melts into butter for silky, spreadable icing.

Ingredient Quantities

2 1/2 cups (312g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (226g) unsalted butter, softened

1 3/4 cups (350g) granulated sugar

3 large eggs, room temp

zest of 2 lemons (about 2 tablespoons)

1/4 cup (60ml) fresh lemon juice

1 cup (240ml) buttermilk, room temp

2 teaspoons dried culinary lavender, finely crushed

1/4 cup (50g) granulated sugar (optional lemon syrup)

1/4 cup (60ml) fresh lemon juice (optional lemon syrup)

1 1/2 cups (340g) unsalted butter, softened (for buttercream)

4 cups (480g) confectioners’ sugar, sifted

2 to 3 tablespoons fresh lemon juice (to taste)

1 teaspoon vanilla extract

pinch salt

1/2 to 1 teaspoon dried culinary lavender, finely ground (for frosting)

fresh lavender sprigs, optional for garnish

thin lemon slices or candied lemon peel, optional for decorating

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans, then sift together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt; set aside.

2. In a mixer cream 1 cup (226g) softened unsalted butter with 1 3/4 cups (350g) granulated sugar until light and fluffy about 3 to 4 minutes. Beat in 3 large eggs one at a time, scraping the bowl, then stir in the zest of 2 lemons and 1/4 cup (60ml) fresh lemon juice.

3. Warm 1 cup (240ml) buttermilk slightly and stir in 2 teaspoons dried culinary lavender (finely crushed). Let it steep 5 to 10 minutes to bloom the flavor, then strain the buttermilk to remove large bits so the cake isnt gritty; reserve the infused buttermilk.

4. Add the dry ingredients to the creamed mixture in three additions, alternating with the lavender infused buttermilk, beginning and ending with the dry ingredients. Mix just until combined, dont overmix or the cake will be tough.

5. Divide batter evenly between prepared pans, smooth tops, and bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes then invert onto a rack to cool completely.

6. While cakes bake make the optional lemon syrup: gently heat 1/4 cup (50g) granulated sugar with 1/4 cup (60ml) fresh lemon juice until the sugar dissolves, cool slightly. Brush warm or cooled cake layers with the syrup to keep them extra moist.

7. For the buttercream beat 1 1/2 cups (340g) softened unsalted butter until creamy, then gradually add 4 cups (480g) sifted confectioners sugar. Add 2 to 3 tablespoons fresh lemon juice to taste, 1 teaspoon vanilla extract and a pinch of salt. Stir in 1/2 to 1 teaspoon dried culinary lavender that has been very finely ground; chill briefly if the frosting gets too soft then beat until light and spreadable.

8. Level the cake layers if needed. Place the first layer on your serving plate, brush with syrup, spread a layer of buttercream, top with second layer, brush and crumb coat with a thin layer of frosting. Chill 10 to 15 minutes to set the crumb coat.

9. Finish with a final smooth coat of buttercream, garnish with fresh lavender sprigs and thin lemon slices or candied lemon peel if you want it pretty. Store covered at room temperature for a day or refrigerate; bring to room temp before serving for best flavor.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Two 8 inch round cake pans, plus parchment paper and nonstick spray
3. Stand mixer or electric hand mixer with paddle/beaters (you can use a bowl and a whisk if you must)
4. Large and medium mixing bowls
5. Measuring cups and spoons, and a kitchen scale for best accuracy
6. Sifter or fine mesh sieve (for flour and sifted confectioners sugar)
7. Rubber spatula and a whisk for folding and scraping the bowl
8. Cooling rack and a toothpick or cake tester to check doneness
9. Pastry brush (for the lemon syrup), zester or microplane, serrated knife or cake leveler and an offset spatula for frosting and finishing touches

FAQ

Q: Can I use fresh lavender instead of dried? A: You can, but use culinary lavender only. Fresh flowers are milder and hold more water so you might need about double the amount, but watch the flavor, it can get musty. Dry is easiest and more reliable.

Q: How do I grind the dried lavender so it's not gritty in the cake or frosting? A: Crush it fine with a mortar and pestle or pulse a clean coffee grinder for a few quick taps. Don't powder it into dust, just fine enough that you don't bite whole buds.

Q: My recipe calls for buttermilk, I don't have any. What's a good substitute? A: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes. Or use plain yogurt or sour cream thinned with a little milk until it's pourable. Works great.

Q: What's the lemon syrup for and do I need it? A: It's optional but it's great for keeping the cake moist and boosting lemon flavor. Warm the 1/4 cup sugar and 1/4 cup lemon juice until sugar dissolves, brush on warm or cooled layers as soon as they come out of the oven.

Q: How should I store or freeze the cake? A: Store frosted cake in the fridge up to 4 days. For longer, freeze unfrosted layers tightly wrapped in plastic and foil up to 3 months. Thaw in the fridge overnight then bring to room temp before frosting.

Q: My lavender tastes bitter, what did I do wrong and how do I avoid that? A: Most likely too much or the buds were too big. Next time crush them finer or steep them in warm buttermilk for 10 minutes and strain before using, that mellows the flavor. Taste as you go, a little goes a long way.

Lemon Lavender Cake Recipe Substitutions and Variations

All purpose flour: swap with cake flour cup for cup for a lighter crumb, the cake may be a bit more fragile; or use a gluten free 1 to 1 baking blend (with xanthan gum) cup for cup to make it gluten free; or replace up to 25 percent with whole wheat pastry flour for a nuttier note but expect a slightly denser cake.
Buttermilk: make quick soured milk by stirring 1 tablespoon lemon juice or vinegar into 1 cup milk, let sit 5 minutes then use; or use plain yogurt or thinned sour cream (mix with a little milk until pourable) for the same tang and richness.
Dried culinary lavender: if you dont have it, boost lemon zest and add 1 teaspoon vanilla extract for a bright floral like note; or use 1 to 2 teaspoons dried chamomile or lemon balm crushed fine for a gentler floral flavor that blends well in batter.
Unsalted butter (for buttercream): salted butter works fine just skip the extra pinch of salt; or use half butter and half vegetable shortening for a more stable frosting that holds up in heat; or try softened coconut oil for a dairy free version but expect a softer texture and a hint of coconut.

Pro Tips

1. Weigh your dry ingredients when you can. Cup measures lie, especially flour, and a scale makes the cake come out the same every bake.

2. Check the lavender strength first. Grind it very fine, mix a tiny pinch into a spoon of frosting or a drop of warm buttermilk, taste after a minute, then decide how much to add. Floral flavors go from perfect to overpowering real fast.

3. Press and strain the infused buttermilk well so you get the flavor without gritty bits. If you want more lavender without texture, make a tiny lavender simple syrup and add it bit by bit to the lemon syrup until it tastes right.

4. Don’t overmix the batter; stop when flour streaks mostly disappear. Overworking it is the main reason cakes get dense or chewy, so be gentle and patient.

5. For tidy frosting, chill the cake after the thin crumb coat so crumbs dont mix into the final layer, and if the buttercream gets too soft cool it briefly then rewhip until light. Brush syrup while the layers are still slightly warm so it soaks in better, but dont drown the cake.

Lemon Lavender Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I developed a Lemon Lavender Dream Cake, and my Lemon Lavender Recipes include a clever twist that makes floral baking unexpectedly simple.

Servings

servings

Calories

755

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Two 8 inch round cake pans, plus parchment paper and nonstick spray
3. Stand mixer or electric hand mixer with paddle/beaters (you can use a bowl and a whisk if you must)
4. Large and medium mixing bowls
5. Measuring cups and spoons, and a kitchen scale for best accuracy
6. Sifter or fine mesh sieve (for flour and sifted confectioners sugar)
7. Rubber spatula and a whisk for folding and scraping the bowl
8. Cooling rack and a toothpick or cake tester to check doneness
9. Pastry brush (for the lemon syrup), zester or microplane, serrated knife or cake leveler and an offset spatula for frosting and finishing touches

Ingredients

2 1/2 cups (312g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
3 large eggs, room temp
zest of 2 lemons (about 2 tablespoons)
1/4 cup (60ml) fresh lemon juice
1 cup (240ml) buttermilk, room temp
2 teaspoons dried culinary lavender, finely crushed
1/4 cup (50g) granulated sugar (optional lemon syrup)
1/4 cup (60ml) fresh lemon juice (optional lemon syrup)
1 1/2 cups (340g) unsalted butter, softened (for buttercream)
4 cups (480g) confectioners' sugar, sifted
2 to 3 tablespoons fresh lemon juice (to taste)
1 teaspoon vanilla extract
pinch salt
1/2 to 1 teaspoon dried culinary lavender, finely ground (for frosting)
fresh lavender sprigs, optional for garnish
thin lemon slices or candied lemon peel, optional for decorating

Directions

Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans, then sift together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt; set aside.
In a mixer cream 1 cup (226g) softened unsalted butter with 1 3/4 cups (350g) granulated sugar until light and fluffy about 3 to 4 minutes. Beat in 3 large eggs one at a time, scraping the bowl, then stir in the zest of 2 lemons and 1/4 cup (60ml) fresh lemon juice.
Warm 1 cup (240ml) buttermilk slightly and stir in 2 teaspoons dried culinary lavender (finely crushed). Let it steep 5 to 10 minutes to bloom the flavor, then strain the buttermilk to remove large bits so the cake isnt gritty; reserve the infused buttermilk.
Add the dry ingredients to the creamed mixture in three additions, alternating with the lavender infused buttermilk, beginning and ending with the dry ingredients. Mix just until combined, dont overmix or the cake will be tough.
Divide batter evenly between prepared pans, smooth tops, and bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes then invert onto a rack to cool completely.
While cakes bake make the optional lemon syrup: gently heat 1/4 cup (50g) granulated sugar with 1/4 cup (60ml) fresh lemon juice until the sugar dissolves, cool slightly. Brush warm or cooled cake layers with the syrup to keep them extra moist.
For the buttercream beat 1 1/2 cups (340g) softened unsalted butter until creamy, then gradually add 4 cups (480g) sifted confectioners sugar. Add 2 to 3 tablespoons fresh lemon juice to taste, 1 teaspoon vanilla extract and a pinch of salt. Stir in 1/2 to 1 teaspoon dried culinary lavender that has been very finely ground; chill briefly if the frosting gets too soft then beat until light and spreadable.
Level the cake layers if needed. Place the first layer on your serving plate, brush with syrup, spread a layer of buttercream, top with second layer, brush and crumb coat with a thin layer of frosting. Chill 10 to 15 minutes to set the crumb coat.
Finish with a final smooth coat of buttercream, garnish with fresh lavender sprigs and thin lemon slices or candied lemon peel if you want it pretty. Store covered at room temperature for a day or refrigerate; bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.