Lemon Lavender Cake

Name: Lemon Lavender Cake: Discover a Delightful Recipe!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 tablespoon dried culinary lavender; 1 tablespoon lemon zest; ½ cup buttermilk; 1 teaspoon vanilla extract

Posted on February 11, 2026

DESSERT

Difficulty

Prep time

Cooking time

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Servings

Introduction to Lemon Lavender Cake

As a busy mom, I know how precious time can be, especially when it comes to baking. That’s why I adore this Lemon Lavender Cake! It’s not just a cake; it’s a fragrant escape that brings a touch of elegance to any occasion. Imagine the delightful aroma of lemon and lavender wafting through your kitchen, instantly lifting your spirits. This recipe is perfect for impressing loved ones or simply treating yourself after a long day. With just a few simple steps, you can create a dessert that feels special without the fuss. Let’s dive into this delightful adventure!

Why You’ll Love This Lemon Lavender Cake

This Lemon Lavender Cake is a true gem for busy lives. It’s quick to whip up, taking just 45 minutes from start to finish. The flavors are a delightful dance of citrus and floral notes, making every bite a treat. Plus, it’s versatile enough for any occasion, whether it’s a family gathering or a cozy afternoon tea. You’ll love how it brightens your day and impresses your guests!

Ingredients for Lemon Lavender Cake

Gathering the right ingredients is the first step to creating your Lemon Lavender Cake. Here’s what you’ll need:

All-purpose flour: This is the backbone of your cake, providing structure and texture.
Granulated sugar: Sweetness is key! It helps balance the tartness of the lemon.
Unsalted butter: Adds richness and moisture. Make sure it’s softened for easy mixing.
Large eggs: They bind the ingredients together and add fluffiness to the cake.
Baking powder: This leavening agent helps the cake rise, giving it that light texture.
Baking soda: Works alongside baking powder for a perfect rise and helps with browning.
Salt: Just a pinch enhances all the flavors, making them pop!
Dried culinary lavender: This is the star of the show! It infuses the cake with a lovely floral note.
Lemon zest: Fresh zest brightens the flavor, adding a zesty punch that complements the lavender.
Buttermilk: This adds moisture and a slight tang, making the cake tender.
Vanilla extract: A splash of vanilla rounds out the flavors beautifully.

For those who might want to experiment, consider using almond flour for a gluten-free option or swapping the buttermilk for yogurt. You can find all the exact measurements at the bottom of the article, ready for printing!

How to Make Lemon Lavender Cake

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This ensures your Lemon Lavender Cake bakes evenly. While the oven warms up, grab a 9-inch round cake pan and grease it well. You can use butter or cooking spray for this. A well-prepared pan helps the cake release easily after baking, so don’t skip this step!

Step 2: Cream Butter and Sugar

In a mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This process usually takes about 3-5 minutes. The fluffiness is crucial as it incorporates air, giving your cake a lovely texture. You’ll know it’s ready when it looks pale and creamy!

Step 3: Add Eggs

Now, it’s time to add the eggs. Crack them in one at a time, mixing well after each addition. This helps the eggs blend smoothly into the batter. Don’t rush this step; take your time to ensure everything is well combined. The eggs will add moisture and richness to your Lemon Lavender Cake.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and dried culinary lavender. This step is essential for evenly distributing the leavening agents and lavender throughout the cake. The lavender will add that unique floral flavor, making your cake truly special. Make sure there are no lumps in the flour mixture!

Step 5: Combine Wet and Dry Ingredients

Now, it’s time to bring everything together! Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. This method helps maintain the cake’s light texture. Mix until just combined; overmixing can lead to a dense cake. You want a smooth batter, but a few lumps are okay!

Step 6: Add Flavorings

Next, stir in the fresh lemon zest and vanilla extract. These ingredients will elevate the flavor profile of your Lemon Lavender Cake. The lemon zest adds a bright, zesty punch, while the vanilla rounds out the flavors beautifully. Mix gently until everything is just combined, and you can almost taste the sunshine!

Step 7: Bake the Cake

Pour the batter into your prepared cake pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma of lemon and lavender will fill your kitchen, making it hard to wait!

Step 8: Cool the Cake

Once baked, allow the cake to cool in the pan for about 10 minutes. This helps it set and makes it easier to remove. After that, carefully transfer it to a wire rack to cool completely. Cooling is crucial for the cake’s texture, so be patient! You’ll want it to be perfectly cool before frosting or serving.

Tips for Success

Use room temperature ingredients for better mixing and texture.
Don’t skip the greasing step; it ensures easy removal from the pan.
Measure flour correctly by spooning it into the cup and leveling it off.
For a more intense lavender flavor, steep the dried lavender in the buttermilk for 30 minutes before using.
Let the cake cool completely before frosting to prevent melting.

Equipment Needed

9-inch round cake pan: A standard choice; you can also use a square pan if that’s what you have.
Mixing bowls: A set of different sizes is handy for separating wet and dry ingredients.
Electric mixer: A hand mixer works well, but a stand mixer can save time.
Whisk: Essential for mixing dry ingredients; a fork can work in a pinch.
Spatula: Great for smoothing batter and scraping bowls clean.

Variations of Lemon Lavender Cake

Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for those with gluten sensitivities.
Lavender Lemonade Cake: Add a splash of lemonade to the batter for an extra citrusy twist that brightens the flavor.
Vegan Option: Replace eggs with flax eggs and use plant-based butter and non-dairy milk for a delicious vegan version.
Berry Addition: Fold in fresh blueberries or raspberries for a fruity burst that complements the lemon and lavender beautifully.
Herbal Infusion: Experiment with other herbs like rosemary or thyme for a unique flavor profile that adds depth to the cake.

Serving Suggestions for Lemon Lavender Cake

Pair with a light dusting of powdered sugar for a simple yet elegant presentation.
Serve alongside fresh berries for a pop of color and flavor.
Enjoy with a cup of herbal tea or a refreshing lemonade.
Top with a lemon glaze or cream cheese frosting for added sweetness.

FAQs about Lemon Lavender Cake

Can I use fresh lavender instead of dried?

While fresh lavender can be used, it’s important to note that dried culinary lavender has a more concentrated flavor. If you choose fresh, use about three times the amount, but be cautious as it can easily overpower the cake.

How should I store my Lemon Lavender Cake?

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Just remember to let it come to room temperature before serving!

Can I freeze Lemon Lavender Cake?

Absolutely! This cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving for the best texture.

What can I serve with Lemon Lavender Cake?

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with a side of fresh berries or a light lemon glaze for an extra touch of sweetness.

Is this cake suitable for special diets?

Yes! You can easily adapt this Lemon Lavender Cake for various dietary needs. Use gluten-free flour for a gluten-free version, or substitute eggs with flax eggs for a vegan option. The possibilities are endless!

Final Thoughts

Baking this Lemon Lavender Cake is more than just a culinary task; it’s a joyful experience that fills your home with warmth and delightful aromas. Each slice is a reminder that even on the busiest days, we can create something beautiful and delicious. The combination of zesty lemon and fragrant lavender brings a unique twist that will surely impress your family and friends. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is a perfect companion. So, roll up your sleeves and let the magic of baking brighten your day!