Description
A bright and floral lemon lavender cake that balances citrus zing with delicate lavender notes, perfect for spring gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 4 large eggs
- 1 tablespoon dried lavender
- 2 tablespoons lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the softened butter and sugar together until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice until just incorporated.
- Whisk together the flour, baking powder, salt, and dried lavender in another bowl.
- Add the dry ingredients to the wet mixture, alternating with milk.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks.
- Frost with your favorite lemon or lavender frosting.
Notes
Use culinary-grade lavender only. Store unfrosted layers wrapped in plastic for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cake, lemon, lavender, spring dessert, floral dessert