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Best Lemon Lavender Cake with Easy Buttercream Frosting

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A tender lemon lavender cake with creamy buttercream frosting, perfect for spring gatherings. This beginner-friendly layer cake features bright citrus and subtle floral notes, made with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons dried culinary lavender
  • 1 ½ cups (340g) unsalted butter, softened (for frosting)
  • 5 cups (600g) powdered sugar
  • 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract (for frosting)
  • 1 tablespoon fresh lemon juice (for frosting)
  • Pinch of salt
  • Optional: ½ teaspoon dried lavender, finely ground (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, rub dried lavender into granulated sugar with fingertips; let sit 5 minutes.
  3. In a stand mixer with paddle attachment, beat softened butter and lavender sugar on medium speed for 3-4 minutes until pale and fluffy. Scrape bowl halfway through.
  4. Add eggs one at a time, beating well after each. Beat in lemon zest, lemon juice, and vanilla extract. Batter may look slightly curdled.
  5. With mixer on low, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until combined. Fold batter a few times with a spatula.
  6. Divide batter evenly between prepared pans. Bake 25-30 minutes until a toothpick inserted in center comes out clean or with moist crumbs. Cool in pans 10 minutes, then turn out onto a cooling rack. Peel off parchment and cool completely (about 1 hour).
  7. For frosting: In a clean mixer bowl with paddle attachment, beat softened butter on medium speed 3-4 minutes until pale and creamy. Gradually add powdered sugar, 1 cup at a time, on low speed. Add heavy cream, vanilla, lemon juice, salt, and optional lavender. Beat on medium-high 2-3 minutes until light and fluffy.
  8. Place one cake layer on serving plate. Level top if domed. Spread about ¾ cup buttercream evenly. Top with second layer, flat side down. Apply thin crumb coat, refrigerate 20 minutes, then apply final frosting layer.

Notes

Don’t skip rubbing lavender into sugar for even flavor. Room temperature ingredients are crucial. Use fresh lemon juice. Weigh flour for accuracy. Cool cakes completely before frosting. For gluten-free, use 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and oat milk with lemon juice.

Nutrition

Keywords: lemon lavender cake, buttercream frosting, spring cake, floral cake, layer cake, lemon cake, lavender cake

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