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Fluffy Lemon Lavender Layer Cake with Cream Cheese Frosting

lemon lavender layer cake - featured image
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A light and fluffy lemon cake infused with culinary lavender and topped with tangy cream cheese frosting. Perfect for special occasions or a delightful treat to brighten any day.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp culinary lavender buds, finely ground
  • 1 cup (230 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 tbsp lemon zest (about 1 large lemon)
  • 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice as substitute)
  • ¼ cup (60 ml) fresh lemon juice
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3–4 cups (360–480 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans or line with parchment paper.
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, and finely ground culinary lavender buds.
  3. In a separate bowl, cream softened butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and lemon zest.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold in fresh lemon juice.
  7. Divide batter evenly into prepared pans (about 2 cups or 475 ml per pan). Bake for 25-30 minutes, rotating pans halfway through. Cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  9. Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, until desired sweetness and consistency is reached. Mix in vanilla extract and lemon juice.
  10. Place one cake layer on serving plate. Spread about one-third of the frosting evenly on top. Repeat with remaining layers and frosting.
  11. Chill cake for 15-20 minutes, then smooth sides with an offset spatula.
  12. Optional: Trim any cracks or uneven tops before frosting for a polished look. If frosting is too soft, refrigerate for 10 minutes before spreading.

Notes

Grind lavender buds finely to avoid bitterness. Use room temperature ingredients for best results. Do not overmix batter to keep cake tender. If frosting is too thin, add more powdered sugar; if too stiff, add a teaspoon of milk. Chill cake before smoothing frosting for a neat finish. Cake can be made a day ahead and tastes better after resting.

Nutrition

Keywords: lemon cake, lavender cake, cream cheese frosting, layer cake, floral dessert, easy cake recipe, homemade frosting

Find it online: https://norasfoods.com/fluffy-lemon-lavender-layer-cake-recipe-easy-homemade-cream-cheese-frosting/