Description
A fragrant and elegant dessert that combines zesty lemon with delicate lavender. This moist and flavorful cake is perfect for special occasions, spring parties, or afternoon tea.
Ingredients
- 2 ½ cups cake flour
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp dried culinary lavender
- 1 cup whole milk (or buttermilk)
- 2 ½ tsp baking powder
- ½ tsp salt
For Frosting:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 2–3 tbsp milk (as needed)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- Infuse the milk: Warm milk in a small saucepan and add lavender. Let it steep for 10–15 minutes, then strain and cool.
- Mix the batter: In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest and juice.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Alternate mixing: Add dry ingredients to the butter mixture in thirds, alternating with lavender-infused milk. Mix just until combined.
- Bake: Pour batter into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- Frosting: Beat butter until smooth, add powdered sugar gradually, then mix in lemon juice, zest, and milk as needed for consistency.
- Frost the cake and garnish with fresh lavender sprigs and lemon slices.
Notes
- Use culinary-grade lavender only (not ornamental).
- For a stronger lavender flavor, increase steeping time slightly, but do not overdo it to avoid bitterness.
- Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American