Go Back
–+ servings
lemon lavender cake recipe by sugar and sparrow
Print

Lemon Lavender Cake

Layers of soft, zesty lemon cake paired beautifully with lavender infused buttercream. Perfectly refreshing, deliciously earthy, and delightfully aromatic.
Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings 15 slices

Ingredients

Lemon Cake

  • 2 1/2 Cups (265g) sifted cake flour* DIY recipe in notes
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 Cups (300g) granulated sugar
  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1 Tbsp grated lemon zest about 1 medium lemon
  • 4 large egg whites, room temperature
  • 1/2 Cup (120ml) vegetable oil
  • 1/2 tsp pure lemon extract
  • 1 1/2 Cups (360ml) buttermilk*, room temperature DIY recipe in notes

Lavender Buttercream

  • 1/3 Cup (80ml) whole milk
  • 2 Tbsp (8g) dried culinary lavender
  • 1 1/2 Cups (339g) unsalted butter, room temperature
  • 5 1/4 Cups (630g) powdered sugar
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt, or to taste
  • 2-4 drops purple food coloring* optional

Garnishes

  • 6 candied lemon slices*
  • 1 Tbsp dried culinary lavender

Instructions

Make the Lemon Cake

  • Preheat the oven to 350°F/177ºC. Grease and line three 6-inch or two 8-inch cake pans.
  • Add the sifted cake flour, baking powder, and salt into a bowl and whisk to combine. Set aside.
  • Using a stand mixer fitted with the paddle attachment, mix together the sugar and lemon zest until fragrant and well combined, about 1 minute. Add the butter and cream it together with the lemon-sugar mixture on medium speed until light and fluffy, 2-3 minutes.
  • With the mixer on low, add the egg whites one at a time. Add the vegetable oil and lemon extract and beat at high speed for one minute.
  • Turn the mixer off and add the cake flour mixture all at once. Mix on low speed until just combined, then slowly pour in the buttermilk. Mix until smooth and fully combined, about 30 seconds.
  • Pour the batter evenly between the prepared cake pans and bake for 28-32 minutes, until a toothpick inserted into the centers comes out clean or with a few moist crumbs. Cool for 5 minutes before removing the cakes from the pans. Transfer the cake layers to a wire rack to cool completely to room temperature.

Make the Lavender Buttercream

  • Add the whole milk into a small saucepan. Cook over medium heat, stirring frequently, until the milk begins to simmer. Remove from the heat and stir in the dried culinary lavender. Let the lavender steep in the milk for 15 minutes, then strain the milk through a fine mesh sieve set over a small bowl. Press all the excess milk out of the lavender buds before discarding them. Allow the lavender milk to cool completely before adding it to the buttercream.
  • In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works fine too!) cream the butter on medium-high until it’s creamy and light in color, about 5 minutes.
  • With the mixer on low speed, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. Add the lavender milk, vanilla, salt, and food coloring (if using) and continue mixing on low speed until fully combined and smooth, scraping down the bowl and paddle as needed.

Assembly

  • Once the lemon cakes are completely cooled, level them to your desired height before filling and stacking with lavender buttercream. Crumb coat the cake with lavender buttercream, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
  • Frost the cake with a layer of lavender buttercream and smooth the sides with an icing smoother until level (don't worry about creating an extra smooth finish for this one). Swipe a small icing spatula diagonally though the buttercream as you rotate the cake to create the texture pictured. Use the remaining lavender buttercream to pipe swirls on top of the cake with Wilton Tip 2D, leaving about 1/2 inch gap between each swirl. Sprinkle the swirls with more dried lavender and place a candied lemon slice between each one.

Notes

*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. Keep in mind that when measuring the homemade cake flour by weight, it will weigh more than store bought cake flour (295g instead of 265g of store bought).
*DIY Buttermilk: add 1 Tbsp of white vinegar to a jar and top it with 1 1/4 Cups of whole milk. Stir and let sit for 15 minutes before using in the recipe.
*Purple Frosting: I used 4 drops of AmeriColor Regal Purple for the color pictured. 
*Candied Lemon Slices: I followed this recipe for the candied lemon slices. You can alternatively use fresh lemon slices or dried lemon slices. 
Make Ahead Tips: 
  1. The lemon cake can be baked ahead and stored at room temperature, wrapped in plastic wrap, for 1-2 days. Alternatively you can store the wrapped cake layers in the freezer for up to two months. Thaw them at room temperature before you fill and frost them. 
  2. The lavender milk (from Step 1 of the lavender buttercream recipe) can be made 2-3 days ahead and stored in an airtight container in the refrigerator. Bring it back to room temperature before adding it to the buttercream.
  3. The lavender buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.