Lemon Lavender Layer Cake
Delight your senses with this exquisite Lemon Lavender Layer Cake, a perfect balance of zesty lemon brightness and delicate floral undertones. This show-stopping dessert features tender, moist layers infused with fresh lemon zest and a hint of ground culinary lavender, creating a beautifully aromatic flavor profile. Topped with a luscious cream cheese frosting enhanced by a touch of lemon juice and a soft vanilla note, this cake is as visually stunning as it is delicious. Ideal for spring celebrations, bridal showers, or any occasion that calls for elegance, this creation can be garnished with a sprinkle of dried lavender for an extra touch of sophistication. Simple to make yet stunning to present, this recipe makes a crowd-pleasing centerpiece for 12 servings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2.5 cups Granulated sugar
- 1 cup Unsalted butter (softened)
- 4 Eggs (large)
- 2 teaspoons Pure vanilla extract
- 2 tablespoons Fresh lemon zest
- 0.5 cup Fresh lemon juice
- 1 teaspoon Dried culinary lavender (ground into a fine texture)
- 1.5 cups Whole milk
- 4 cups Powdered sugar
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened, for frosting)
- 1 teaspoon Pure vanilla extract (for frosting)
- 2 tablespoons Fresh lemon juice (for frosting)
- 1 teaspoon Dried culinary lavender (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a stand or hand mixer until light and fluffy (about 2-3 minutes).
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract, lemon zest, fresh lemon juice, and ground lavender.
Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully transfer them to a cooling rack to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract and lemon juice, blending until the frosting is fluffy and spreadable.
Once the cakes are completely cool, level the tops with a serrated knife if needed. Place one cake layer on a cake stand or serving plate and spread an even layer of frosting on top. Repeat with the second and third layers.
Frost the sides and top of the cake, smoothing with an offset spatula. Garnish with a sprinkle of dried lavender if desired.
Refrigerate the cake for at least 30 minutes before slicing to help set the frosting. Serve and enjoy!
Nutrition Facts
Calories |
9032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 403.1 g | 517% | |
| Saturated Fat | 243.5 g | 1218% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1810 mg | 603% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 1306.9 g | 475% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 1003.0 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 924 mg | 71% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1713 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
