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Lemon Lavender Cake Recipe

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★★★★★

4.9 from 69 reviews

This Lemon Lavender Cake is a beautifully fragrant and visually stunning dessert combining bright lemon flavors with the delicate floral notes of lavender. Featuring moist cake layers made with a reverse creaming method, a silky lemon curd filling, and a luscious lavender-infused Swiss meringue buttercream frosting, this cake is perfect for special occasions or an elegant afternoon treat.

Ingredients

Scale

Lemon Curd

  • 1 cup granulated sugar (200g)
  • 2 tbsp lemon zest (from 2 large lemons, 10g)
  • 6 large egg yolks (150g)
  • 1/2 cup lemon juice (from 2 large lemons, 120g)
  • 1/2 cup unsalted butter, cold and cut into tablespoon-sized pieces (113g)

Lavender Milk

  • 1 cup whole milk, room temperature (240g)
  • 3 tbsp dried culinary lavender (8g)

Lemon Lavender Cake Layers

  • 3 cups granulated sugar (600g)
  • 2 tbsp lemon zest (about 2 large lemons, 10g)
  • 3 cups cake flour (360g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 1 cup unsalted butter, room temperature (2 sticks, 226g)
  • 1 cup egg whites (about 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)

Lavender Swiss Meringue Buttercream

  • 8 large egg whites, room temperature (240g) (includes 6 saved from lemon curd + 2 additional)
  • 2 1/2 cups granulated sugar (500g)
  • 2 cups unsalted butter, room temperature (4 sticks, 452g)
  • 1/4 cup lavender milk, room temperature (60g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1/2 tsp fine salt (3g)
  • Purple and yellow gel food coloring (optional)

Instructions

  1. Make Lemon Curd: Separate 6 egg yolks from whites (save whites for frosting). In a small saucepan, combine 1 cup sugar and lemon zest; rub zest into sugar to release oils. Whisk in yolks until light, then stir in lemon juice. Heat on medium-low, whisking constantly until thickened and just bubbling. Remove from heat; mix in cold butter pieces until smooth. Strain through a fine mesh to remove solids. Cover and chill.
  2. Prepare Lavender Milk: Heat 1 cup milk until simmering, remove from heat and steep with 3 tbsp dried lavender for 15 minutes. Strain and cool the lavender-infused milk for use in batter and frosting.
  3. Preheat and Prepare Pans: 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.
  4. Mix Dry Ingredients for Cake: In a large bowl or stand mixer, combine 3 cups sugar and 2 tbsp lemon zest; rub zest into sugar. Whisk together cake flour, baking powder, and salt, then add to sugar mixture.
  5. Incorporate Butter: Using paddle attachment or hand mixer low speed, mix in 1 cup softened butter until mixture resembles moist sand with no large butter chunks.
  6. Add Egg Whites: Mix in 1 cup egg whites at medium speed until thickened and incorporated.
  7. Add Wet Ingredients: Mix in sour cream, lavender milk, vegetable oil, and vanilla extract on low speed. Scrape sides and beat medium speed 30 seconds for light texture (reverse creaming method).
  8. Divide and Color Batter: Divide batter in half (about 900g each). Color one portion purple, the other yellow with gel coloring if desired.
  9. Layer and Swirl Batter in Pans: Alternate spoonfuls of each color into prepared pans. Swirl gently with a butter knife or offset spatula to create a marbled effect.
  10. Bake Cake Layers: Bake for 33-36 minutes or until a toothpick inserted comes out with moist crumbs. Cool in pans 10 minutes, then run spatula around sides and invert onto wire racks to cool completely. Level tops when cool.
  11. Make Lavender Swiss Meringue Buttercream: Place a metal bowl over simmering water (water not touching bowl). Combine 8 egg whites and 2 1/2 cups sugar in the bowl. Whisk constantly until sugar dissolves and reaches 160°F (71°C). Remove bowl, dry bottom, and whip in stand mixer on medium-high for 10 minutes until stiff glossy peaks form.
  12. Incorporate Butter and Flavor: Add 2 cups softened butter 1 stick at a time on medium speed, then add lavender milk, vanilla extract, and salt, mixing until smooth. Scrape bowl as needed. Continue mixing with paddle attachment on low to smooth buttercream if needed. Set aside in piping bag.
  13. Assemble Cake: Place bottom cake layer on a board. Spread thin layer of frosting, then pipe thick ring of buttercream around edge and fill center with about 1/2 cup lemon curd. Repeat with each layer. Invert top layer for clean edges.
  14. Chill Cake: Freeze assembled layers 5-10 minutes to stabilize. Apply thin crumb coat of frosting all around, smooth with bench scraper, then chill 30 minutes in fridge or 10 minutes in freezer until firm.
  15. Add Final Frosting Layer and Decorate: Reserve about 2/3 cup of frosting. Apply remaining frosting with offset spatula for textured look. Color reserved frosting yellow and purple; apply colorful swipes on cake blending into white frosting for a vibrant finish. Serve and enjoy!

Notes

  • Use cold eggs for easier separation and better curd texture.
  • The reverse creaming method produces lighter, finer crumb cake layers.
  • Ensure mixing bowl for meringue is grease-free to achieve stiff peaks.
  • Storing lemon curd covered with plastic wrap flush on the surface prevents skin formation.
  • Chilling between frosting steps helps prevent sliding and creates sharp edges.
  • Gel food coloring is optional but adds a beautiful visual contrast.
  • Leftover cake layers can be frozen and thawed before assembling.

Keywords: lemon lavender cake, lemon curd, lavender milk, Swiss meringue buttercream, layered cake, floral dessert

Find it online: https://freshrecipehub.com/lemon-lavender-cake-recipe/