Fluffy Lemon Lavender Cake

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This lemon lavender cake is the ultimate summer dessert! With lavender infused cake layers, tart lemon curd and light and fluffy Swiss meringue buttercream you are going to love this cake.

Lemon lavender cake is great all year round, but especially in the summer! The flavors are floral-like and tangy.

This recipe was inspired by my vanilla cake recipe which makes the basis on this lavender cake!

Why you'll Love this Lavender Cake

It's fragrant, fresh, and full of flavour.
It pairs beautiful summer flavours to create the ultimate summer cake.
The cake layers are delicate, and have a perfect crumb but maintain their structure when stacking. Each cake layer has a subtle hint of lavender.

Ingredients Needed for Lemon Lavender Cake

You'll find the full ingredients in the recipe card below; however here are the main ingredients to make this delicious lavender cake.

Lavender Cake

Unsalted Butter - provides that delicious buttery flavour
Vegetable Oil - keeps the moisture level perfectly balanced
Granulated Sugar sweetens the batter and helps to create a light and fluffy cake through the creaming process
Eggs
Pure Vanilla Extract
Lavender: It’s extremely important to use culinary lavender because some types of lavender are not edible. I use Lavender Flower from Vanilla Blossom Flavours and if you use the code BBB2021 you'll receive 15% off of your order.
Cake Flour a low protein flour essential to create a light, beautifully textured cake
Baking Powder creates rise in cupcakes
Baking Soda
Salt - adds to flavor
Lavender Milk - milk infused with lavender to add extra lavender flavor to the cake

Lemon Curd

Find the full lemon curd recipe and instructions below. You'll use this between the cake layers.

Lemon Curd

Frosting

The ultimate frosting for any cake. You;re going to be obsessed with this silky, smooth, and not too sweet buttercream.

Swiss Meringue Buttercream: I love classic American buttercream, but for this cake Swiss Meringue Buttercream is the perfect match.

Instructions How to Make Lemon Lavender Cake

Find full instructions how to make this lavender cake on the recipe card below. Here is a quick overview of how to make this delicious cake and it's fragrant and delicious components.

Begin by preparing your lavender simple syrup and lavender infused milk. I recommend making this the day before you anticipate frosting your cake. This allows it time to cool.

Next, begin preparing your lavender infused cake.

While your lavender cake is baking, move on to whipping up a batch of tart lemon curd. Again, if possible, make this the day before. It's important the lemon curd is completely cooled before adding it to your cake.

Hint: measure your flour properly. Don't use your measuring cup to scoop the flour. This packs down the flour and will make your banana muffins very dry.

Substitutions

Here are some common substitutions you might like for this lemon lavender cake recipe.

Flour - use gluten free flour instead of all purpose flour to make this gluten free. I prefer Bobs's Red Mill Gluten Free 1:1 Baking Flour.
Eggless Cake - the egg can be replaced with ¼ cup unsweetened applesauce to make this lavender cake eggless.

Variations for this Lavender Cake

If you'd like, you can completely omit the lavender and instead make this a vanilla cake with lemon curd filling.
Make this cake gluten free if you like.
Use American Buttercream instead of Swiss Meringue.

FAQ's About Lemon Lavender Cake

How do I fill this cake with lemon curd

Whenever you are filling a cake using a soft filling such as lemon curd, it is imperative to pipe a buttercream rim around the cake layer to prevent the lemon curd from spilling out the sides when you stack the cake.

How do you infuse more lavender flavour into this cake?

Prior to stacking, filling, and frosting this cake make sure you give the tops of your cakes a generous coating of lavender simple syrup. This will infuse even more of that deliciously aromatic lavender into your cake!

I have extra lavender simple syrup. Can I save it?

Lavender simple syrup can be stored in a sealed container in the fridge for 3 weeks. Be sure to always check your syrup before you use it to ensure no mould has formed. This can occur after about 4 weeks.

Storage

This cake should be stored in the refrigerator. It can be stored for 2-3 days for maximal freshness.

If you'd like to make the cake ahead of time you can bake your cakes and wrap them tightly in plastic wrap and freeze them for up to three months. When you're ready to use the cake layers pull them out of the freezer and allow them to thaw for about 3 hours.

Looking for more recipes like this? Check out these:

Lemon Lavender Cake

Blair Braz

This delightfully aromatic lemon lavender cake pairs perfectly with tart lemon curd and sweet Swiss Meringue Buttercream. A fool proof cake to enjoy on a hot summer night!

5 from 7 votes

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Prep Time 1 30

Cook Time 35

Course Dessert

Cuisine American

Servings 14 14

Equipment

Electric Stand Mixer
Medium Sauce Pan
Mesh Sieve

Ingredients

½ cup unsalted butter at room temperature
½ cup vegetable oil
1½ cups granulated sugar
5 egg whites at room temperature
3 cups cake flour sifted
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1½ cups lavender infused milk
1 teaspoon ground culinary lavender
1 teaspoon pure vanilla extract

Lavender Milk

1 tablespoon culinary lavender
1½ cups whole milk

Lavender Simple Syrup

½ cup granulated sugar
½ cup water
1 tablespoon culinary lavender

Instructions

Prepare lavender milk and lavender simple syrup first, then set aside for now.
Preheat your oven to 325 degrees F. Spray two 8-inch cake pans with non-stick spray and dust the bottom with flour. Set aside.
Into the bowl of an electric mixer with the paddle attachment, beat the butter and oil together for 4-5.
With the mixer on low speed, gradually add sugar into the mixture and beat on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
With the mixer on low speed add egg whites in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour. Scrape down the sides of your bowl once again.
While your mixture is mixing, sift cake flour, baking powder, baking soda, ground lavender and salt into a medium bowl.
With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the lavender milk and again mix until just combined.
Repeat this process. Begin and end with the flour mixture. Do not over-mix or your cake will become quite dense.
Distribute cake batter evenly between two 8-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally. Bake for 35-38 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 30 minutes and watching carefully from there!
Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely.

Lavender Milk

Use a small pot to bring milk and loose culinary lavender to a gentle simmer. Allow to simmer for 5 minutes. Be careful not to burn your milk!
Remove from heat and allow to steep for 25 minutes.
Strain to remove loose lavender. Add additional whole milk to ensure there is 1 ½ cups left to add in to your cake. Some may have evaporated off during the simmering process.
Bring to room temperature before using in cake recipe.

Lavender Simple Syrup

In a small pot, combine water, sugar, and loose culinary lavender
Bring to a gentle boil and then allow to simmer for 8-10 minutes.
Remove from heat and allow to steep for 15 minutes. Strain loose lavender and allow to cool to room temperature before using.

Lemon Curd

Use this recipe: https://bakedbyblair.com/tart-lemon-curd-recipe/

Swiss meringue Buttercream

Use this recipe: https://bakedbyblair.com/how-to-make-swiss-meringue-buttercream/

Notes

Make sure to use culinary lavender. There are many types of lavender available but only some are edible.

For the Lemon Curd

For the Swiss Meringue Buttercream:

Fluffy Lemon Lavender Cake

Why you'll Love this Lavender Cake