Moist Lemon Lavender Cake Recipe

Close-up of a layered lemon lavender cake topped with a creamy lavender glaze and floral decorations.

Table of content

Facebook
Pinterest

This Moist Lemon Lavender Cake Recipe is light, zesty, and full of floral flavor. Made with fresh lemon zest, dried lavender, and a creamy buttercream, it’s the perfect dessert for spring gatherings, tea time, or when you just need a little extra joy in your life.

Pin this Recipe

Have you ever had a dessert that just felt fancy? Like, the kind of thing you’d eat at a charming little café with mismatched teacups and vintage plates? That’s exactly what this Moist Lemon Lavender Cake reminds me of.

The first time I had a lemon lavender cake, I was at this adorably pretentious bakery—one of those places that sells $8 croissants and has a latte menu longer than a novel. I was skeptical. Lavender in food? That sounded dangerously close to eating a bar of soap. But I took a bite, and wow. It was soft, lemony, and floral in the best way—like taking a deep breath in a field of wildflowers.

Obviously, I had to recreate it at home. After a few too many attempts (one of which tasted like I poured an entire bottle of lavender oil into the batter—lesson learned), I finally nailed it. This cake is bright, tender, and just floral enough to make it special without making you feel like you’re snacking on a candle.

So if you want a cake that’s both elegant and downright delicious, this one’s for you.

Why You’ll Love This Moist Lemon Lavender Cake Recipe?

  • Lemon and lavender = magic. They balance each other perfectly—zesty citrus meets soft floral notes.
  • It’s bakery-worthy but totally doable at home. No crazy techniques, just simple ingredients coming together beautifully.
  • The texture is incredible. Thanks to butter, oil, and milk, this cake stays ultra-moist for days.
  • Perfect for special occasions. Think: Mother’s Day, bridal showers, birthdays… or, you know, a random Tuesday when you need something lovely in your life.

Close-up of a layered lemon lavender cake topped with a creamy lavender glaze and floral decorations.

Ingredient Notes:

The ingredients in this cake are simple, but they all play a big role in creating the perfect balance of flavors and textures.

  • All-Purpose Flour – Keeps the cake soft but sturdy enough to layer.
  • Baking Powder & Baking Soda – These give the cake a beautiful rise.
  • Sugar + Lemon Zest + Dried Lavender – Infusing the sugar with lemon zest and lavender is what makes this cake sing. It brings out all the bright, floral flavors.
  • Unsalted Butter + Vegetable Oil – Butter for flavor, oil for moisture. Trust me, you want both.
  • Eggs – The glue that holds it all together.
  • Vanilla Extract – A little warm, sweet balance to the lemon.
  • Fresh Lemon Juice – Because if a lemon cake doesn’t taste like lemon, what’s the point?
  • Whole Milk – Keeps everything smooth, light, and creamy.

Pro Tip:

Not all lavender is created equal. Make sure you’re using culinary lavender—the kind meant for baking, not the stuff in your grandma’s linen drawer.

A slice of moist lemon lavender cake with soft purple frosting, garnished with fresh lavender sprigs and lemon zest.

How To Make Moist Lemon Lavender Cake?

Step 1: Prep the Pans

Preheat your oven to 350°F (175°C). Butter two 8-inch cake pans, line them with parchment paper, and give them a light dusting of flour. This ensures a smooth release (because nothing is more heartbreaking than a cake stuck to the pan).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Simple but important.

Step 3: Infuse the Sugar with Lemon and Lavender

Here’s where the magic happens. Toss the sugar, lemon zest, and dried lavender into a food processor and pulse for about 1-3 minutes. This blends the flavors into the sugar, making sure every bite of cake has that perfect floral-citrus balance.

Step 4: Cream the Butter, Oil, and Sugar

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

In a stand mixer (or using a hand mixer), beat the butter, vegetable oil, and infused sugar on medium-high speed for about 4 minutes. It should be light, fluffy, and almost doubled in volume. That airiness? That’s what makes this cake soft and dreamy.

Step 5: Add the Eggs and Vanilla

One at a time, add the eggs, mixing well after each addition. Scrape down the sides of the bowl (because no one likes a surprise lump of unincorporated batter) and stir in the vanilla extract.

Step 6: Bring It All Together

  1. Add half of the dry ingredients to the batter and mix on low.
  2. Pour in the milk and fresh lemon juice, then mix again.
  3. Add the remaining dry ingredients and mix just until combined. Don’t overmix, or you’ll lose that soft texture.

Step 7: Bake the Cakes

Divide the batter between your two prepared cake pans and smooth out the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool Completely

Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely. (Yes, I know waiting is painful. But trust me—frosting a warm cake is a disaster.)

Step 9: Make the Lemon Buttercream

  1. Beat the butter on medium speed until smooth, about 2 minutes.
  2. Add powdered sugar, half of the milk, and lemon extract.
  3. Beat for 2 more minutes until fluffy. If it’s too thick, add a little more milk, one tablespoon at a time, until it’s spreadable.

Step 10: Frost the Cake

  1. Place one cake layer on a plate. Spread ½ to 1 cup of frosting evenly over the top.
  2. Add the second cake layer, upside down for a smooth top.
  3. Apply a thin crumb coat, then refrigerate for 20 minutes.
  4. Finish frosting, smoothing the sides or adding rustic swirls.

Storage Options:

  • Room Temp: Cover and keep for up to 4 days.
  • Fridge: Store in an airtight container for up to a week.
  • Freezer: Wrap slices individually and freeze for up to 3 months.

Variations and Substitutions:

  • Try a honey buttercream for a warm, floral sweetness.
  • Swap whole milk for almond milk to make it dairy-free.
  • Add a hint of lavender extract for a stronger floral note.

A beautifully decorated lemon lavender cake with frosting swirls and delicate lavender flowers on top.

What to Serve with Moist Lemon Lavender Cake?

  • Earl Grey or chamomile tea – The perfect pairing.
  • Fresh berries – A bright, juicy contrast.
  • Lemon sorbet – For an extra citrus punch.

Frequently Asked Questions:

Can I use fresh lavender instead of dried?
Yep! Just triple the amount, since fresh lavender is less concentrated.

How do I keep the cake moist?
Don’t overbake, and make sure to use both butter and oil.

Will this cake taste like soap?
Not at all! The lavender is subtle and perfectly balanced with the lemon.

This cake is bright, floral, and ridiculously soft—basically sunshine in dessert form. Give it a try and let me know what you think! Did you love it? Add your own twist? Drop a comment—I’d love to hear all about it!

A whole lemon lavender cake with a slice cut out, revealing its moist and tender layers with a subtle floral touch.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Pin it now

Keep the Flavor Coming – Try These:

A slice of moist lemon lavender cake with soft purple frosting, garnished with fresh lavender sprigs and lemon zest.

Moist Lemon Lavender Cake Recipe

Prep Time 1 hour 35 minutes
Cook Time 33 minutes
Total Time 2 hours 8 minutes
This Moist Lemon Lavender Cake Recipe is a delicate and flavorful dessert, combining bright citrus notes with subtle floral lavender. With a tender crumb and creamy lemon buttercream, it is perfect for celebrations or afternoon tea.
16 Servings

Ingredients

For the Cake:

  • 3 cups 360g all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups 400g granulated sugar
  • 2 tablespoons lemon zest from approximately 4 lemons
  • 1 tablespoon dried culinary lavender
  • ½ cup 113g unsalted butter, softened
  • ½ cup 120ml vegetable oil
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • cup 80ml fresh lemon juice
  • 1 cup 240ml whole milk

For the Lemon Buttercream Frosting:

  • 1 ½ cups 3 sticks unsalted butter, softened
  • 6 cups 680g powdered sugar
  • cup 80ml whole milk
  • 1 tablespoon lemon extract

Instructions
 

Preheat the Oven and Prepare the Cake Pans

  1. Preheat the oven to 350°F (175°C).
  2. Grease two 8-inch round cake pans with butter and line them with parchment paper.
  3. Lightly dust the bottom and sides of the pans with flour, tapping out any excess.

Prepare the Dry Ingredients

  1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Set aside.

Infuse the Sugar with Lemon and Lavender

  1. In a food processor, combine the granulated sugar, lemon zest, and dried lavender.
  2. Process for 1-3 minutes until the lavender is finely ground, and the sugar is fragrant and well combined.

Cream the Butter, Oil, and Sugar

  1. In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the butter, vegetable oil, and infused sugar mixture on medium-high speed for approximately 4 minutes, until the mixture is pale, fluffy, and has increased in volume.

Incorporate the Eggs and Vanilla

  1. Add the eggs, one at a time, mixing thoroughly after each addition.
  2. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
  3. Stir in the vanilla extract.

Combine the Wet and Dry Ingredients

  1. Reduce the mixer speed to low and add half of the flour mixture to the wet ingredients.
  2. Pour in the milk and fresh lemon juice, continuing to mix on low speed.
  3. Add the remaining flour mixture and mix just until combined. Avoid overmixing to maintain a light texture.
  4. Scrape down the bowl as needed to ensure even distribution of ingredients.

Bake the Cake Layers

  1. Evenly divide the batter between the two prepared cake pans.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  3. The cake edges should begin to pull away from the pan, and the tops should spring back when lightly pressed.

Cool the Cakes

  1. Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
  2. Ensure the cakes are fully cooled before frosting.

Prepare the Lemon Buttercream Frosting

  1. In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the butter on medium speed for 2 minutes until smooth and creamy.
  2. Add the powdered sugar, half of the milk, and the lemon extract.
  3. Continue mixing on medium speed for 2 minutes until light and fluffy.
  4. If the frosting is too thick, gradually add the remaining milk, one tablespoon at a time, until the desired consistency is achieved.

Assemble and Frost the Cake

  1. Place one cake layer onto a serving plate or cake stand.
  2. Spread ½ to 1 cup of frosting evenly over the top.
  3. Place the second cake layer upside down on top to ensure a level surface.
  4. Apply a thin crumb coat of frosting and refrigerate for 20 minutes to set.
  5. Spread the remaining frosting over the top and sides of the cake, smoothing it with an offset spatula or creating decorative swirls.

Notes

For a gluten-free version of this Moist Lemon Lavender Cake Recipe, follow these adjustments:
  • Use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend includes xanthan gum for stability.
  • Confirm that all ingredients are gluten-free, including the baking powder and vanilla extract, as some brands may contain gluten-based fillers.
  • Monitor texture changes—gluten-free flour absorbs moisture differently, so consider adding an extra tablespoon of milk if the batter appears too thick.
With these adjustments, this elegant lemon lavender cake can be enjoyed by those following a gluten-free diet without compromising on flavor or texture.
Bitty
Facebook
Pinterest

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

Related Categories

Subscribe for email updates

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

< Search Recipes >

Join our community of over 1+ million on social media!

Don't Miss A Recipe! >

Subscribe for email updates

< Must-Try Recipes >

Tasty Swedish Meatball Noodle Bake Recipe

Delicious Leftover Turkey Stuffing Balls – Perfect for Any Occasion!

Queso Mac and Cheese Taco Beef Casserole

Slow Cooker Ravioli Lasagna Recipe

Stuffed Cabbage Rolls

Butter Swim Biscuits