"Fluffy and soft lemon cake, with a subtle hint of lavender"
Lavender Lemon Layer Cake
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Prep time: 15mins
Cook time: 25mins
Serves or Makes: 10-15
Recipe Card
ingredients
For the Cake
- 1 cup whole milk
- 2 teaspoons dried edible lavender
- 4 large eggs
- 2/3 cup fresh lemon juice
- 2 small lemons, zested
- 2 teaspoons lemon extract
- 1/2 cup full-fat sour cream
- 1 cup vegetable oil
- 2 3/4 cups cake flour or all-purpose flour, sifted
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
ingredients
For the Buttercream
- 1 teaspoon dried edible lavender
- 1 1/2 cups unsalted butter, softened to room temperature
- 1 tablespoon meringue powder (optional)
- 3 cups powdered sugar
- 1 1/2 teaspoons lemon extract
- 1 small lemon, zested
- 3 tablespoons milk or cream, if needed to thin
Method
For the Cake
Step 1
In a small saucepan on medium-low, bring the milk to a simmer. Remove from the heat, stir in the lavender, and let steep and cool for about an hour at room temperature. Strain out the lavender bits and discard, so that you just use the lavender-infused milk.
Step 2
Preheat the oven to 350°F and grease three 8-inch round cake pans with non-stick spray.
Step 3
In a large bowl, whisk together the eggs and lemon juice until smooth. Add the lavender milk, lemon zest, lemon extract, sour cream and oil and whisk until combined. Add the flour, sugar, baking soda, baking powder and salt; whisk vigorously for 2 minutes until smooth and well combined.
Step 4
Divide the batter between the pans and bake until the centers are done, about 25 minutes. Cool completely on a wire rack, covered loosely with a clean kitchen towel.
For the Buttercream
Step 1
Use a mortar and pestle, or a spice grinder, to crush the lavender until powdery. In the bowl of your stand mixer fitted with the whisk attachment, beat the butter with the lavender for about a minute. With the mixer on low, add the powdered sugar and meringue powder until combined. Add the lemon extract and zest, and whip on medium high for 4-5 minutes, scraping the bowl several times, until light and fluffy. Add the milk as needed for desired consistency.
Step 2
Fill and frost the cooled cakes with the buttercream. Garnish with sprigs of edible lavender.