Oh my goodness, let me tell you about my absolute favorite dessert: lemon lavender cake! It’s like a breath of fresh air, light and fragrant, perfect for any occasion. The first time I made it, my kitchen smelled like a sunny garden, and I couldn’t wait to share it with my friends.
The combination of zesty lemon and delicate lavender is just magical, and it’s surprisingly easy to whip up. Trust me, once you try a slice, you’ll be hooked! Whether it’s for brunch or a cozy afternoon tea, this cake always impresses and brightens my day.
Ingredients for Lemon Lavender Cake
To create this delightful lemon lavender cake, you’ll need some simple yet essential ingredients. Start with 2 cups of all-purpose flour, and make sure your 1/2 cup of unsalted butter is softened to room temperature for easy creaming. You’ll also need 1 1/2 cups of granulated sugar to sweeten the mix, and don’t forget 3 large eggs to give the cake its structure. Use freshly squeezed lemon juice (about 2 tablespoons) and add 1 tablespoon of lemon zest for that zesty kick. For the floral note, include 1 tablespoon of dried culinary lavender, along with 2 teaspoons of baking powder and 1/2 teaspoon of salt for balance. It’s all about those fresh flavors coming together beautifully!
How to Prepare Lemon Lavender Cake
Now, let’s dive into making this gorgeous lemon lavender cake! It’s easier than you might think, and I promise you’ll love the process as much as the result. Start by preheating your oven to 350°F (175°C). This step is crucial because a hot oven ensures a nice rise! While that’s warming up, grab your two 9-inch round cake pans. Grease them with a generous layer of butter and dust them with flour. This little trick helps your cake slide out effortlessly when it’s done baking.
As I mentioned, preheating is key! Once your oven is ready, prepare those pans. Greasing and flouring them well will prevent any sticky situations later. I like to use a paper towel to spread the butter evenly, then sprinkle flour in, shaking it around so it coats the bottom and sides. Just tap out any excess flour, and you’re good to go!
Creaming Butter and Sugar
Next, let’s cream the softened butter and sugar together in a mixing bowl. Use an electric mixer, and beat them together for about 3-5 minutes until the mixture is light and fluffy. This step is super important! It incorporates air into the batter, giving your cake that delightful lightness. You’ll know it’s ready when it looks pale and fluffy—oh, the smell is heavenly too!
Mixing Ingredients
Now it’s time to mix in the eggs one at a time, making sure to beat well after each addition. Then, stir in the lemon juice, lemon zest, and lavender. In a separate bowl, whisk together your flour, baking powder, and salt. Now, here’s the fun part: add the dry ingredients to the wet mixture alternately with the milk. Start with the flour, then pour in some milk, and keep alternating until everything is just combined. Be careful not to overmix! You want to keep that lovely fluffy texture.
Baking the Cake
Pour that beautiful batter into your prepared pans and spread it evenly. Pop them into your preheated oven and bake for 25-30 minutes. To check for doneness, stick a toothpick in the center; it should come out clean or with a few moist crumbs. Once they’re done, let them cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. And just like that, you’ve got a stunning lemon lavender cake waiting to be enjoyed!
Why You’ll Love This Recipe
Light and airy texture that melts in your mouth
Unique flavor combination of zesty lemon and fragrant lavender
Quick preparation time—perfect for busy days
Elegant enough for special occasions yet simple for everyday treats
Versatile dessert that pairs beautifully with tea or coffee
Impressive presentation that will wow your friends and family
Can be made ahead and served later, making it a great choice for gatherings
Tips for Success
To ensure your lemon lavender cake turns out perfectly, here are a few handy tips! First, make sure your ingredients are at room temperature—this helps them blend together smoothly. For the best results, use an electric mixer for creaming the butter and sugar thoroughly, as this adds air for that light texture. When mixing your batter, be gentle and watch the clock; overmixing can lead to a dense cake. Lastly, let your cake cool completely before frosting or serving. This allows the flavors to settle and makes for a perfect slice every time!
Serving Suggestions
Now that you’ve baked this beautiful lemon lavender cake, let’s talk about how to elevate it even further! One of my favorite ways to serve it is with a light lemon glaze drizzled on top—it adds a lovely sweetness that complements the cake perfectly. Fresh berries, like raspberries or blueberries, also make a delightful pairing, bringing a pop of color and flavor. You could even serve it with a dollop of whipped cream for that extra touch of indulgence. Enjoy every bite!
Nutritional Information
Here’s a quick look at the nutritional breakdown for a slice of this delightful lemon lavender cake. Each serving contains approximately 300 calories, with 12 grams of fat, including 7 grams of saturated fat. You’ll also get around 4 grams of protein and 45 grams of carbohydrates, along with 20 grams of sugar. Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy this tasty treat in moderation!
FAQ About Lemon Lavender Cake
If you’re curious about making this lemon lavender cake, here are some common questions I get asked:
Can I substitute the lavender? Absolutely! If you can’t find culinary lavender, you can use a bit of lemon extract for that zesty kick, but the floral note will be missed.
How should I store the cake? Store your cake in an airtight container at room temperature for up to 3 days or in the fridge for about a week. Just make sure it’s well covered to keep it moist!
Can I freeze the cake? Yes, you can freeze the cake! Just wrap it tightly in plastic wrap and aluminum foil, and it’ll keep for up to 2 months. Thaw it in the fridge overnight when you’re ready to enjoy it again.
What can I serve with it? Besides a lemon glaze, fresh whipped cream and berries are fantastic! A scoop of vanilla ice cream also pairs beautifully with this light cake.
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