Introduction

This Lemon Lavender Cake combines bright citrus flavors with a delicate floral hint for a truly memorable dessert. Moist cake layers infused with lavender milk are layered with tangy lemon curd and finished with a smooth lavender Swiss meringue frosting. Perfect for special occasions or whenever you want to impress with something uniquely delicious.

The image shows a slice of a four-layer cake on a white plate, placed on a white marbled surface. Each cake layer is marbled with yellow and purple colors, creating a swirled pattern. Between the cake layers are three thick, bright yellow, smooth cream or custard fillings. The cake is frosted with a thin layer of white icing on top and sides, with some purple and yellow marbled cream visible on the edges. In the background, there is another similar slice of cake on a white plate, and some halved lemons add a fresh touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar (200g)
2 tbsp lemon zest (zest of 2 large lemons, 10g)
6 large egg yolks (150g)
1/2 cup lemon juice (juice of 2 large lemons, 120g)
1/2 cup unsalted butter, cold and cut into Tbsp-sized pieces (113g)
1 cup whole milk, room temperature (240g)
3 tbsp dried culinary lavender (8g)
3 cups granulated sugar (600g)
3 cups cake flour (360g)
2 1/2 tsp baking powder (10g)
1 tsp fine salt (6g)
1 cup (2 sticks) unsalted butter, room temperature (226g)
1 cup carton egg whites or 7 large egg whites, room temperature (240g)
1 cup full-fat sour cream, room temperature (250g)
1/2 cup lavender milk (120g)
2 tbsp vegetable or canola oil (28g)
1 tsp vanilla extract or vanilla bean paste (4g)
Purple and yellow gel food coloring (optional)
8 large egg whites, room temperature (240g)
2 1/2 cups granulated sugar (500g)
2 cups (4 sticks) unsalted butter, room temperature (452g)
1/4 cup lavender milk, room temperature (60g)
2 tsp vanilla extract or vanilla bean paste (8g)
1/2 tsp fine salt (3g)

Instructions

Step 1: Make the lemon curd by separating 6 egg yolks from whites and setting whites aside. Combine 1 cup sugar and 2 tbsp lemon zest in a small saucepan, massaging zest into sugar. Whisk in egg yolks and lemon juice. Heat on medium-low, whisking until thick and bubbling. Remove from heat, stir in cold butter until melted. Strain into a bowl and let cool.
Step 2: Prepare lavender milk by heating 1 cup milk until simmering. Remove from heat, add 3 tbsp dried lavender, and steep for 15 minutes. Strain and set aside to cool.
Step 3: Preheat oven to 350°F (175°C). Grease and line three 8-inch or four 7-inch cake pans with parchment and non-stick spray.
Step 4: In a large bowl, mix 3 cups sugar with 2 tbsp lemon zest by rubbing zest into sugar to release oils. Whisk in cake flour, baking powder, and salt.
Step 5: Using a paddle attachment or hand mixer, mix 1 cup butter into the dry ingredients on low until mixture resembles moist sand.
Step 6: Add 1 cup egg whites and mix on medium until incorporated. Then add sour cream, 1/2 cup lavender milk, oil, and vanilla, mixing on low until combined. Scrape bowl and beat on medium for 30 seconds.
Step 7: Divide batter into two bowls. Tint one purple, the other yellow with gel food coloring.
Step 8: Alternate spoonfuls of colored batter into prepared pans and swirl gently with a butter knife or offset spatula. Bake 33–36 minutes until a toothpick has moist crumbs. Cool in pans 10 minutes, then turn out onto wire racks to cool completely. Level tops as needed.
Step 9: For frosting, clean mixing bowl thoroughly. In a heatproof bowl over simmering water, whisk 8 egg whites and 2 1/2 cups sugar constantly until mixture reaches 160°F (71°C) and sugar dissolves.
Step 10: Transfer to stand mixer and whip on medium-high for 10 minutes until stiff, glossy peaks form.
Step 11: Add 2 cups butter gradually at medium speed. Mix in 1/4 cup lavender milk, vanilla, and salt. Scrape sides and continue beating until smooth and thick. If needed, switch to paddle attachment and mix on low briefly. Set frosting aside in a piping bag.
Step 12: Assemble cake by stacking layers on a board with a small dab of frosting to stick. Spread thin frosting layer, pipe buttercream ring on edges, and fill centers with 1/2 cup lemon curd between layers. Flip top layer upside down for sharp edges.
Step 13: Chill cake 5–10 minutes to set layers. Apply thin crumb coat of frosting, smooth with a scraper, and chill 10–30 minutes until firm.
Step 14: Reserve 2/3 cup frosting. Apply a second thicker layer of frosting with remaining buttercream, texturing with an offset spatula.
Step 15: Tint reserved frosting half yellow and half purple. Use spatulas to add colorful swipes and blend them into white frosting for a beautiful finish. Serve and enjoy!

Tips & Variations

Use fresh lemons for the best citrus flavor and vibrant zest oils.
Dried culinary lavender is key—avoid using non-culinary lavender to prevent bitterness.
Ensure eggs are cold when separating to make the process easier.
For a vegan or dairy-free version, substitute butter with plant-based alternatives and use non-dairy milk.
To prevent frosting breaking, make sure all ingredients are at room temperature before mixing.
The reverse creaming method helps create a tender, light cake texture—don’t skip the mixing steps.
Freeze cake layers ahead of time; thaw 20 minutes before assembling for best results.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Allow refrigerated cake to sit at room temperature for 30 minutes before serving for best flavor and texture. Frosting and curd can be stored separately in sealed containers in the fridge for up to one week. The lemon curd can also be frozen for up to a month.

How to Serve

Four round cake layers rest on a black cooling rack placed over a white marbled surface. Each cake layer is about one inch thick and displays a swirl pattern mixing yellow and purple colors softly blended together across the top. The edges of the cakes are slightly browned, showing a golden crust. The texture looks soft and moist with a smooth, even surface and the swirl designs vary slightly from layer to layer, creating a natural, artistic effect. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers up to a week in advance and store them wrapped tightly in the refrigerator or freeze for longer storage. The frosting and lemon curd can also be made ahead and stored chilled.

What is the reverse creaming method?

The reverse creaming method involves mixing the dry ingredients with butter before adding liquids. This results in a tender crumb and a smoother batter, producing lighter cake layers ideal for layered cakes.