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Lemon Lavender Cake

Lemon Lavender Cake Recipe || Light and Fragran
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Indulge in the exquisite flavors of our Lemon Lavender Cake Recipe, a delightful dessert that combines the vibrant zest of lemons with the soothing essence of culinary lavender. This elegant cake is perfect for any occasion, whether you’re celebrating a special event or simply treating yourself and loved ones. The enchanting aroma while baking will fill your kitchen with warmth, making it an unforgettable experience. With easy-to-follow instructions, even novice bakers can create this airy masterpiece, garnished beautifully with fresh lemon slices and lavender sprigs.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup sugar
  • 2 tablespoons dried culinary lavender
  • ½ cup unsalted butter (room temperature)
  • 3 large eggs (room temperature)
  • 1 cup whole milk
  • 2 tablespoons lemon zest (from about 4 lemons)
  • ½ cup vegetable oil
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For Frosting: 1/3 cup whole milk, 1 tablespoon lemon extract, 2 ½ cups powdered sugar, ¼ cup sour cream, 2 tablespoons unsalted butter (room temperature), 8 large egg whites (260g), 1 teaspoon dried culinary lavender (optional, finely ground)
  • Lemon slices and fresh lavender for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, kosher salt, and dried culinary lavender.
  3. In a separate bowl, cream together unsalted butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Add whole milk, lemon zest, vegetable oil, fresh lemon juice, and vanilla extract. Mix until combined.
  5. Gradually add the dry ingredients to the wet mixture. Mix until just incorporated.
  6. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes before transferring them to a cooling rack.
  7. In a small saucepan over low heat, warm whole milk and lemon extract. Set aside.
  8. In a stand mixer, beat egg whites until soft peaks form. Gradually add powdered sugar while continuing to beat until stiff peaks form.
  9. Slowly add the warm milk mixture, sour cream, and unsalted butter. Beat until smooth. If desired, gently fold in finely ground lavender.
  10. Once cooled, frost the top of one layer with lemon buttercream. Place the second layer on top and frost entire cake.
  11. Decorate with fresh lavender and lemon slices. Let sit for 30 minutes to allow flavors to meld before slicing and enjoying.

Nutrition

Find it online: https://weeknightdish.com/lemon-lavender-cake-recipe-light-and-fragran/