Description
This elegant Lavender Cake combines the delicate floral aroma of dried culinary lavender with a moist, tender crumb, layered with a creamy lavender-infused buttercream frosting. Perfect for spring gatherings, bridal showers, or any celebration that calls for a fragrant and beautiful dessert.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon dried culinary lavender, finely chopped
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons lavender extract
- A pinch of salt
Optional Decoration
- Edible flowers
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and the finely chopped dried culinary lavender. This ensures the dry ingredients are well combined and the lavender is evenly distributed.
- Cream Butter and Mix Batter: In a separate bowl, cream the ¾ cup of softened unsalted butter until light and fluffy. Gradually add the dry ingredients alternately with the whole milk, mixing until just combined to avoid overworking the batter.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and fresh lemon juice, then mix until the batter is smooth and homogeneous.
- Pour and Bake: Grease and flour two round cake pans. Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Frosting: While the cakes cool, prepare the frosting by beating 1 cup of softened unsalted butter until creamy. Gradually add the powdered sugar while continuing to beat. Mix in the heavy cream, lavender extract, and a pinch of salt. Beat the frosting until light and fluffy.
- Assemble the Cake: Once the cake layers are completely cooled, spread a generous layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides of the entire cake evenly.
- Decorate: Optionally, decorate the cake with edible flowers for a beautiful, floral presentation perfect for special occasions.
Notes
- Use culinary-grade dried lavender to ensure the flavor is safe and pleasant.
- Finely chop lavender to avoid large, bitter bites in the cake.
- Let the cake layers cool completely before frosting to prevent the buttercream from melting.
- Adjust sugar in frosting to taste if a sweeter or less sweet frosting is preferred.
- Edible flowers should be pesticide-free and safe for consumption.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg
Keywords: lavender cake, floral cake, buttercream frosting, spring cake, edible flowers dessert, homemade cake, floral dessert
