Lemon Lavender Cake with Buttercream Frosting
Lemon Lavender Cake with Buttercream Frosting: a bold promise of zesty, floral sweetness. This recipe solves the problem of dry, flavorless cake. After making this many times, I know the secret to perfect texture. Crumbly, moist, and aromatic. Try our Moist Black Velvet Cake with Rich Black Cocoa Frosting for a different twist. Jump to Recipe If you love recipes like this, you’ll also enjoy Crispy Lebanese Arayes Recipe with Juicy Ground Beef and Moist Black Velvet Cake with Rich Black Cocoa Frosting.
Why This Lemon Lavender Cake with Buttercream Frosting Is Pure Comfort
- Zesty and aromatic
- Perfect for special occasions
- Moist and fluffy
- Easy to make
What You'll Need for Lemon Lavender Cake with Buttercream Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 cup milk
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon dried lavender
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Lemon zest for brightness
- Lavender for floral aroma
- Butter for richness
- Sugar for sweetness
- Baking powder for rise
- Optional: Fresh lavender flowers
- Optional: Extra lemon zest
- Optional: Edible flowers
- Optional: Chocolate shavings
📝 Ingredient Notes
- Lavender: Use culinary lavender for best flavor.
- Butter: Room temperature butter ensures smooth creaming.
- Milk: You can use buttermilk for extra tang.
- Eggs: Bring eggs to room temperature for better incorporation.
🛒 Tools & Equipment I Recommend
- Precision Measuring Cups — Ensures accurate ingredient amounts for perfect texture. → See on Amazon
- Stand Mixer — Makes creaming butter and sugar easy and efficient. → See on Amazon
How to Make Lemon Lavender Cake with Buttercream Frosting
- Prep: Preheat oven to 350°F. Grease and flour two 9-inch round pans.
- Mix Dry Ingredients: In a bowl, mix flour, sugar, baking powder, salt, and lavender.
- Combine Wet Ingredients: In another bowl, mix butter, milk, eggs, lemon juice, and zest.
- Combine: Add wet ingredients to dry ingredients. Mix until just combined.
- Bake: Divide batter between pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool: Let cakes cool completely before frosting.
- Make Frosting: In a bowl, cream butter and sugar. Add milk and lemon juice. Mix until smooth.
- Frost: Place one cake layer on a serving plate. Spread frosting. Top with second layer and frost the top and sides.
- Garnish: Add lemon slices and lavender for decoration.
Cook's Tips for Perfect Lemon Lavender Cake with Buttercream Frosting
- Best technique: Use room temperature butter for smooth creaming.
- Common mistake and fix: Overmixing can lead to tough cake. Mix only until ingredients are combined.
- Best tool: A stand mixer makes mixing faster and easier.
- Flavor tip: Lemon zest adds brightness. Use a microplane for fine zest.
Storing & Reheating Lemon Lavender Cake with Buttercream Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make cake layers up to 2 days in advance. Frost just before serving.
Freezing Lemon Lavender Cake with Buttercream Frosting
Wrap tightly and freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F. Wrap in foil and bake for 10-15 minutes. Microwave: Microwave for 20-30 seconds on high.
Recipe Notes
- Chef tip: Use fresh lemon juice for the best flavor.
- Best substitution: If you don't have lavender, use lemon zest instead.
- Make-ahead: You can make the cake layers ahead and freeze them.
- Scaling: Adjust quantities for larger or smaller batches.
- Troubleshooting: If the cake is too dry, add a bit more milk to the batter.
Want to level up this recipe?
Wire Cooling Rack — Helps cakes cool evenly and prevents sogginess. → Check price on Amazon
Lemon Lavender Cake with Buttercream Frosting
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 cup milk
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon dried lavender
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Seasonings
- Lemon zest for brightness
- Lavender for floral aroma
- Butter for richness
- Sugar for sweetness
- Baking powder for rise
Optional Toppings
- Fresh lavender flowers
- Extra lemon zest
- Edible flowers
- Chocolate shavings
Instructions
- Prep: Preheat oven to 350°F. Grease and flour two 9-inch round pans.
- Mix Dry Ingredients: In a bowl, mix flour, sugar, baking powder, salt, and lavender.
- Combine Wet Ingredients: In another bowl, mix butter, milk, eggs, lemon juice, and zest.
- Combine: Add wet ingredients to dry ingredients. Mix until just combined.
- Bake: Divide batter between pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool: Let cakes cool completely before frosting.
- Make Frosting: In a bowl, cream butter and sugar. Add milk and lemon juice. Mix until smooth.
- Frost: Place one cake layer on a serving plate. Spread frosting. Top with second layer and frost the top and sides.
- Garnish: Add lemon slices and lavender for decoration.
Notes
- Chef tip: Use fresh lemon juice for the best flavor.
- Best substitution: If you don't have lavender, use lemon zest instead.
- Make-ahead: You can make the cake layers ahead and freeze them.
- Scaling: Adjust quantities for larger or smaller batches.
- Troubleshooting: If the cake is too dry, add a bit more milk to the batter.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 3 months.
- Oven reheat: Preheat oven to 350°F. Wrap in foil and bake for 10-15 minutes.
- Microwave reheat: Microwave for 20-30 seconds on high.
- Make ahead: Make cake layers up to 2 days in advance. Frost just before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 14g
- Carbs: 38g
- Fiber: 1g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 65mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Lemon Lavender Cake with Buttercream Frosting FAQs
Yes, you can make the cake layers up to 2 days in advance. Frost them just before serving.
Overmixing the batter or using cold ingredients can lead to dry cake. Mix only until ingredients are combined and use room temperature butter and eggs.
Yes, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
If you don't have lavender, use extra lemon zest for a similar floral note.
Use fresh lemon juice and quality butter. Add a bit more lemon zest for extra flavor. Let the cake cool completely before frosting.
A Warm Final Note
I can’t wait for you to try Lemon Lavender Cake with Buttercream Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
