Lemon Lavender Cake Recipe

Lemon Lavender Cake Recipe is a delightful confection that captures the essence of spring with its bright citrus notes and subtle floral aroma. This enchanting cake invites you to indulge in its creamy, buttery layers amidst the refreshing zing of lemon and the aromatic touch of lavender. It’s an experience that’s both comforting and invigorating, making it an excellent choice for gatherings, celebrations, or simply as a treat for yourself. In this post, you’ll find a thorough, step-by-step guide on how to make this heavenly cake, ensuring that the process is both enjoyable and straightforward.

Why You’ll Love This Recipe

This Lemon Lavender Cake is a true crowd-pleaser that balances flavor and ease. With minimal ingredients, you’ll find that the preparation is refreshingly simple, making it a perfect recipe for both beginner and seasoned bakers. The quick cooking time of 25-30 minutes allows you to whip up this stunning dessert in no time, while the aromatic blend of lemon and lavender creates an enticing smell that fills your home. Moreover, the outcome is nothing short of spectacular—impressive enough for special occasions yet comforting enough to share with family during an afternoon tea.

Ingredients

To make this Lemon Lavender Cake, you’ll need the following ingredients, each adding its own unique characteristic:

2 cups all-purpose flour: This serves as the base for the cake, providing a light and fluffy texture.
1 1/2 teaspoons baking powder: Ensures your cake rises beautifully.
1/2 teaspoon salt: Enhances all the flavor profiles in your cake.
1 cup unsalted butter, softened: Creates a creamy richness that makes every bite melt in your mouth.
1 1/2 cups granulated sugar: Sweetens the cake, balancing the tartness of the lemon.
4 large eggs, room temperature: Helps to achieve that light, airy consistency.
Zest of 2 lemons: Offers a bright, zesty flavor that invigorates the palate.
1/4 cup fresh lemon juice: Adds a refreshing tang that complements the sweetness.
2 tablespoons dried culinary lavender buds, ground: Provides a unique floral note that makes the cake enchanting.
1 cup buttermilk, room temperature: Ensures moisture, contributing to the cake’s fluffy texture.
1 teaspoon vanilla extract: Introduces warm undertones that enhance the overall flavor.
1 cup powdered sugar (for glaze): Sweetens and thickens the glaze for a perfect finish.
2 tablespoons lavender-infused water (for glaze): Finishes the cake with a fragrant touch.
Additional lemon zest and dried lavender for garnish: For a beautiful and aromatic presentation.

Step-by-Step Directions

Step 1: Prepare Your Ingredients

Start by preheating your oven to 350°F (175°C). Grease two round 9-inch cake pans to ensure your cakes come out beautifully without sticking. In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy.

Step 2: Mix the Wet Ingredients

Incorporate the eggs one at a time into the creamed butter and sugar mixture, ensuring each is well mixed before adding the next. Next, add the lemon zest, fresh lemon juice, and ground lavender to the wet ingredients. Mix well until all components are thoroughly integrated.

Step 3: Combine Dry and Wet Ingredients

Gradually add the flour mixture and buttermilk to the creamed mixture, alternating between the two until you achieve a smooth batter that is well combined.

Step 4: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake them in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack.

Step 5: Prepare the Glaze

While the cakes are cooling, you can prepare the glaze. In a mixing bowl, combine the powdered sugar, lemon juice, and lavender-infused water until you get a smooth consistency.

Step 6: Assemble the Cake

Once the cakes have cooled completely, layer them with the glaze in between. Pour additional glaze over the top of the cake generously, and finish with extra lemon zest and dried lavender for an eye-catching presentation.

Tips & Tricks

To enhance the lavender flavor, consider adding more dried lavender but be cautious not to overpower the cake.
Make sure your butter is softened but not melted, which is crucial for proper creaming.
Use fresh lemons for better flavor rather than bottled lemon juice.
For an extra touch, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving Suggestions & Pairings

This Lemon Lavender Cake is delightful on its own, but pairing it with a refreshing herbal tea or a light, bubbly beverage can elevate your experience. It’s perfect for garden parties, baby showers, or afternoon tea gatherings. Serve it alongside simple fruit, such as berries or sliced peaches, for added freshness.

Nutritional Information

Each slice of this tantalizing Lemon Lavender Cake is approximately 350 calories, with basic nutrition facts as follows:

Fat: 18g
Carbohydrates: 46g
Proteins: 4g
Fiber: 1g
Sugar: 25g

Remember, balance is key! Enjoy this cake as a treat while maintaining a well-rounded diet.

Storing Tips & Variations

To store your Lemon Lavender Cake, keep it covered at room temperature for up to three days. If you’d like to store it longer, it freezes beautifully. Wrap it tightly in plastic wrap and place it in an airtight container for up to three months.

If you want to experiment with flavors, consider replacing lemon with orange or adding a hint of almond extract instead of vanilla. You can also incorporate fresh lavender buds in the batter for an extra burst of flavor.

Conclusion

I encourage you to try this Lemon Lavender Cake Recipe and experience the aromatic bliss it brings. Whether you’re celebrating a special occasion or craving a delightful treat, this cake promises to delight every palate. Be sure to share your experience in the comments below, and don’t forget to let your creativity shine as you bake!

FAQs

1. Can I use fresh lavender instead of dried?

Using fresh lavender is possible, but it’s essential to use fewer blooms, as they can be more potent than dried buds. Generally, half the amount will work well.

2. Is there a non-dairy alternative for buttermilk?

Yes! You can easily make a non-dairy buttermilk by combining one cup of non-dairy milk (like almond or soy) with one tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it curdles.

3. How do I know when the cake is done baking?

Insert a toothpick in the center of the cake; if it comes out clean or with a few moist crumbs, your cake is done. If there’s wet batter, it needs more time.

4. Can I make this cake in advance?

Absolutely! You can bake the cake a day in advance and store it in an airtight container at room temperature. Just add the glaze right before serving.

5. What should I do if my cake doesn’t rise?

Ensure your baking powder is fresh; old ingredients can cause the cake not to rise. Also, be careful not to overmix the batter, as that can lead to a dense cake.