Description
Lemon Lavender Dream Cake is a delightful layered cake combining zesty lemon and aromatic lavender for a refreshing and elegant dessert. Featuring a moist, fluffy crumb with a subtly floral and citrus-infused buttercream frosting, this cake is perfect for special occasions or an indulgent treat.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 2 tablespoons fresh lemon zest
- 0.33 cup freshly squeezed lemon juice
- 2 teaspoons finely ground culinary lavender
- 1 teaspoon vanilla extract
Buttercream Frosting Ingredients
- 1.5 cups unsalted butter, softened
- 5 cups powdered sugar
- 0.25 cup heavy cream
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon finely ground culinary lavender
- Purple food coloring (optional), to taste
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans ensuring they are evenly coated to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a soft base for the cake batter.
- Add Eggs: Incorporate eggs one at a time into the creamed mixture, beating well after each addition to ensure full integration and build structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet Ingredients: In a small bowl, mix whole milk, fresh lemon zest, freshly squeezed lemon juice, finely ground culinary lavender, and vanilla extract to infuse bright citrus and floral flavors.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture alternately with the milk mixture, mixing just until combined to avoid overmixing and toughening the batter.
- Prepare for Baking: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake: Place pans in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely, ensuring easier frosting application.
- Prepare Buttercream Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and continue beating until smooth.
- Incorporate Flavors: Add heavy cream, lemon extract, vanilla extract, and ground lavender into the frosting, beating until light and fluffy. Add purple food coloring if desired to achieve a lavender hue.
- Assemble Cake: Once the cakes are fully cooled, stack them by spreading buttercream between each layer evenly.
- Frost Cake: Use remaining buttercream to frost the top and sides of the cake smoothly.
- Decorate: Garnish with additional fresh lemon zest or lavender sprigs for an attractive finish and enhanced aromatic presentation.
Notes
- Room temperature eggs help create a smoother batter and better rise.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
- If you don’t have culinary lavender, you can substitute with lavender extract but reduce quantity to avoid overpowering flavor.
- Use fresh lemon zest and juice for the best citrus flavor.
- Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- Adjust the amount of food coloring based on your preferred shade of lavender.
