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Lemon Lavender Layer Cake with Cream Cheese Frosting

Close-up of a tall slice of amazing lavender cake showing alternating purple and white layers, topped with white frosting and dried lavender buds.
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Make this moist, aromatic layer cake that balances bright lemon zest with delicate floral lavender. It is topped with a rich, tangy cream cheese frosting, making it perfect for garden parties or special birthdays.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons culinary dried lavender buds, finely ground
  • 1/2 cup whole milk
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon fresh lemon juice (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon zest, lemon juice, vanilla extract, and ground lavender buds.
  5. In a small bowl, whisk the milk. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Beat in the vanilla extract and lemon juice. Gradually add the powdered sugar until the frosting is smooth and spreadable.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  10. Frost the top and sides of the entire cake with the remaining cream cheese frosting. Decorate with fresh lemon slices or a sprinkle of lavender buds if desired.

Notes

  • For the best floral flavor, use high-quality culinary lavender. Grind the buds finely in a spice grinder or mortar and pestle before adding them to the batter.
  • To make this an Earl Grey Lavender Cake (London Fog Cake), steep 2 Earl Grey tea bags in the 1/2 cup of milk for 15 minutes before using it in the batter. Strain the milk before measuring.
  • If you prefer a glaze over thick frosting, mix 1 cup powdered sugar with 2 tablespoons lemon juice and 1/2 teaspoon lavender extract until smooth, then drizzle over the cooled cake.

Nutrition

Find it online: https://yumdrizzle.com/lavender-cake-lemon-layer-cream-cheese-frosting/