Lemon Lavender Layer Cake

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This elegant three-layer cake pairs bright lemon flavor with subtle floral lavender notes in both the cake and the buttercream. It is sophisticated enough for a wedding shower but easy enough for a weekend baking project.

Why You’ll Love It

  • Unique flavor combination that impresses
  • Light and tender crumb
  • Beautiful pale purple color
  • Not overly sweet
  • Works for spring celebrations, showers, or Mother’s Day
  • Can be made as a sheet cake for easier assembly

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest (about 2 lemons)
  • 1 tablespoon dried culinary lavender, finely ground
  • 1 teaspoon vanilla extract

For the lavender buttercream:

  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 tablespoon dried culinary lavender, steeped in cream
  • 1 teaspoon vanilla extract
  • Purple gel food coloring (optional)

For decorating:

  • Fresh lemon slices
  • Dried culinary lavender sprigs
  • Edible flowers (optional)

Steps

  1. Preheat your oven to 350°F and prepare three 8-inch round cake pans by greasing and lining the bottoms with parchment paper.
  2. Grind the dried lavender for the cake in a spice grinder or crush it finely with a mortar and pestle.
  3. Whisk together the flour, baking powder, salt, and ground lavender in a medium bowl and set aside.
  4. Beat the softened butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 4 minutes.
  5. Add the eggs one at a time, beating well after each addition.
  6. Mix in the lemon zest, lemon juice, and vanilla extract.
  7. Add the flour mixture in three additions, alternating with the milk, beginning and ending with flour.
  8. Mix on low speed just until combined after each addition.
  9. Divide the batter evenly among the three prepared pans.
  10. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  11. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  12. For the buttercream, heat the heavy cream in a small saucepan until just simmering.
  13. Remove from heat, add the tablespoon of dried lavender, cover, and steep for 15 minutes.
  14. Strain the cream through a fine mesh strainer, pressing on the lavender to extract all the flavor, then refrigerate until cool.
  15. Beat the softened butter on medium-high speed until smooth and pale, about 3 minutes.
  16. Gradually add the powdered sugar, one cup at a time, mixing on low speed.
  17. Add the strained lavender cream and vanilla, then beat on medium-high for 3 minutes until fluffy.
  18. Add a tiny amount of purple gel food coloring if you want a more visible lavender tint.
  19. Level the cake layers with a cake leveler or serrated knife if needed.
  20. Place one layer on a cake stand, spread about 1 cup of buttercream on top, and repeat with remaining layers.
  21. Apply a thin crumb coat to the entire cake, refrigerate for 20 minutes, then frost with the remaining buttercream.
  22. Decorate the top with dried lavender sprigs, thin lemon slices, or edible flowers.

Helpful Tips and Substitutions

Use only culinary lavender, not decorative lavender from craft stores, which may contain pesticides.

Start with less lavender if you are unsure about the flavor and add more to taste.

Room temperature ingredients are essential for a smooth batter that rises evenly.

If you do not have a spice grinder, place the lavender in a zip-top bag and crush it with a rolling pin.

Lemon extract can boost the lemon flavor if your lemons are not very fragrant.

For a less sweet cake, reduce the powdered sugar in the buttercream by 1 cup.

Serving Ideas

Slice with a thin sharp knife dipped in hot water for clean cuts.

Serve at room temperature for the best flavor and texture.

Pair with a cup of Earl Grey tea or champagne for an elegant pairing.

Present on a cake stand with fresh flowers around the base.

Small slices go a long way because the flavor is rich and aromatic.

Make-Ahead and Storage

Bake the cake layers up to 2 days ahead, wrap tightly in plastic wrap, and store at room temperature.

Cake layers can be frozen for up to 3 months, thawed overnight in the refrigerator before frosting.

Make the buttercream up to 1 week ahead and refrigerate, then bring to room temperature and re-whip before using.

The frosted cake keeps in the refrigerator for up to 4 days in a cake carrier.

Bring to room temperature for 30 minutes before serving for the best texture.

Worth the Extra Steps

This cake takes more time than a box mix but the from-scratch flavor is unmistakable.

The lavender is subtle enough that even skeptics tend to enjoy it.

Make it once for a special occasion and it will become a requested favorite.

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