Lemon Lavender Cake
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
1 cake
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Calories
360 kcal
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Course
Dessert
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Cuisine
North American
Lemon Lavender Cake
Description
The cake combines all-purpose flour with baking powder, baking soda, and salt, mixed into a batter enriched with butter, granulated sugar, eggs, plain yogurt, fresh lemon juice, and zest. Culinary lavender is gently mixed in last to infuse floral aroma without overpowering. Baking the batter in two 8-inch pans creates layers that are soft and moist but hold structure well.
Frosting is made by blending powdered sugar with sour cream, butter, and lemon juice, creating a smooth, tangy topping that complements the cake's citrus flavors. The cake is assembled with frosting between layers and decorated with fresh lemon slices and lavender sprigs for an elegant presentation.
This combination of lemon and lavender provides subtle complexity balancing sweetness and floral notes, making it a refined dessert to serve alongside tea or light refreshments.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter at room temperature
- 1 ½ cups granulated sugar
- 3 large egg
- 1 cup PLAIN yogurt
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon lavender dried, culinary
Lemon Frosting
- 2 ½ cups powdered sugar
- ¼ cup sour cream
- 2 tablespoons butter at room temperature
- 2 tablespoons lemon juice
- lemon to decorate, slices for lemon, fresh for lavender
- lavender to decorate, slices for lemon, fresh for lavender
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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