Moist Lemon Lavender Cake Recipe
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
- ⅓ 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
- ⅓ cup 80ml whole milk
- 1 tablespoon lemon extract
Instructions
Preheat the Oven and Prepare the Cake Pans
- Preheat the oven to 350°F (175°C).
- Grease two 8-inch round cake pans with butter and line them with parchment paper.
- Lightly dust the bottom and sides of the pans with flour, tapping out any excess.
Prepare the Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Set aside.
Infuse the Sugar with Lemon and Lavender
- In a food processor, combine the granulated sugar, lemon zest, and dried lavender.
- 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
- 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
- Add the eggs, one at a time, mixing thoroughly after each addition.
- Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
- Stir in the vanilla extract.
Combine the Wet and Dry Ingredients
- Reduce the mixer speed to low and add half of the flour mixture to the wet ingredients.
- Pour in the milk and fresh lemon juice, continuing to mix on low speed.
- Add the remaining flour mixture and mix just until combined. Avoid overmixing to maintain a light texture.
- Scrape down the bowl as needed to ensure even distribution of ingredients.
Bake the Cake Layers
- Evenly divide the batter between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- The cake edges should begin to pull away from the pan, and the tops should spring back when lightly pressed.
Cool the Cakes
- Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
- Ensure the cakes are fully cooled before frosting.
Prepare the Lemon Buttercream Frosting
- 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.
- Add the powdered sugar, half of the milk, and the lemon extract.
- Continue mixing on medium speed for 2 minutes until light and fluffy.
- 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
- Place one cake layer onto a serving plate or cake stand.
- Spread ½ to 1 cup of frosting evenly over the top.
- Place the second cake layer upside down on top to ensure a level surface.
- Apply a thin crumb coat of frosting and refrigerate for 20 minutes to set.
- 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.