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Oven-Baked Lemon Lavender Cake

Moist Oven-Baked Lemon Lavender Cake for Any Celebration

This Oven-Baked Lemon Lavender Cake is a perfect blend of zesty lemon and floral lavender, making it a crowd-pleaser for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Using cake flour yields an even finer texture.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
For the Wet Ingredients
  • 1 cup Unsalted Butter Softened for easy mixing.
  • 1.5 cups Granulated Sugar
  • 3 large Eggs Use room temperature eggs.
  • 2 tablespoons Lemon Zest Finely grated.
  • 0.5 cup Fresh Lemon Juice
  • 1 cup Whole Milk Can be swapped with buttermilk.
  • 2 tablespoons Dried Lavender Buds Use culinary-grade buds.
  • 1 teaspoon Vanilla Bean Paste Pure vanilla extract can be used as a substitute.
For the Frosting and Glaze
  • 2 cups Powdered Sugar Sifting helps prevent lumps.
  • 0.5 cup Heavy Cream Provides smoothness for frosting.
  • 1 pinch Salt

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. Steep the dried lavender buds in warmed whole milk for about 10 minutes, then strain and cool.
  3. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add the eggs one at a time, mixing well, then blend in lemon zest, lemon juice, and vanilla bean paste.
  6. Alternately add the dry mixture and cooled lavender milk to the batter, mixing on low speed.
  7. Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Cool the cake layers in the pans for about 10 minutes, then turn out onto a cooling rack.
  9. Mix powdered sugar with lemon juice to make a glaze and drizzle over each cooled cake layer.
  10. Beat softened butter with powdered sugar, heavy cream, lemon juice, and salt until fluffy for frosting.
  11. Assemble the cake by layering, frosting the top and sides with buttercream.
  12. Refrigerate the frosted cake for about 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure to use culinary-grade lavender and room temperature ingredients for the best results.

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