Lemon Lavender Cake

Name: Lemon Lavender Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 cake
Ingredients: 2 ½ 2 ½ cups all-purpose flour; 1 ½ 1 ½ teaspoons baking powder; ½ ½ teaspoon baking soda; ½ ½ teaspoon salt; 1 1 cup butter; 1 ½ 1 ½ cups granulated sugar; 3 3 large eggs; 1 1 cup PLAIN yogurt; ¼ ¼ cup lemon juice; 2 2 tablespoons lemon zest; 1 1 tablespoon dried culinary lavender; 2 ½ 2 ½ cups powdered sugar; ¼ ¼ cup sour cream; 2 2 tablespoons butter; 2 2 tablespoons lemon juice; Lemon slices and fresh lavender

User Reviews

4.9

117 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
1 cake
Calories
360 kcal
Course
Dessert
Cuisine
North American

Lemon Lavender Cake

Iris Warren

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This lemon lavender cake is light and citrusy while also being delicately balanced with floral notes of lavender. Every bite is heavenly and moist and will bring the perfect finishing note to any garden party, afternoon tea, Mother's Day celebration, or baby shower.

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Ingredients

Servings

2 ½ 2 ½ cups all-purpose flour
1 ½ 1 ½ teaspoons baking powder
½ ½ teaspoon baking soda
½ ½ teaspoon salt
1 1 cup butter at room temperature
1 ½ 1 ½ cups granulated sugar
3 3 large eggs
1 1 cup PLAIN yogurt
¼ ¼ cup lemon juice
2 2 tablespoons lemon zest
1 1 tablespoon dried culinary lavender

Lemon Frosting

2 ½ 2 ½ cups powdered sugar
¼ ¼ cup sour cream
2 2 tablespoons butter at room temperature
2 2 tablespoons lemon juice
Lemon slices and fresh lavender to decorate

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Instructions

Preheat your oven to 350 degrees Fahrenheit. Grease and line 2 8-inch cake pans with parchment paper. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt.
In a large bowl (or stand mixer) beat the butter and sugar until it's light and fluffy, about 3 minutes. Add the eggs and continue to beat for 2 minutes more.
Add the yogurt, lemon juice, lemon zest, and HALF of the dry ingredients and mix on low speed until nearly combined. Add the remaining dry ingredients and the lavender and mix just until combined.
Divide the cake batter between the two prepared pans and then bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool for 15 minutes and then invert them onto a cooling rack to cool completely.

Frosting and Decorating

In a medium-sized bowl, add the powdered sugar, sour cream, butter, and lemon juice and beat until smooth.
Place one cake on a plate or cake stand and cover the top with frosting. Put the other cake on top and frost the top and sides of the cake. Decorate with lemon slices and fresh or dried lavender.

Nutrition Information

Show Details

Serving 1 slice Calories 360kcal (18%) Carbohydrates 54g (18%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 72mg (24%) Sodium 273mg (11%) Potassium 77mg (2%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 477IU (10%) Vitamin C 3mg (3%) Calcium 59mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 1cake

Amount Per Serving

Calories 360 kcal

% Daily Value*

Serving	1 slice
Calories	360kcal	18%
Carbohydrates	54g	18%
Protein	4g	8%
Fat	15g	23%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	72mg	24%
Sodium	273mg	11%
Potassium	77mg	2%
Fiber	1g	4%
Sugar	38g	76%
Vitamin A	477IU	10%
Vitamin C	3mg	3%
Calcium	59mg	6%
Iron	1mg	6%