Okay, so you know how a layer cake just screams “celebration,” right? There’s something so special about that stack of fluffy goodness, and honestly, I could eat it for breakfast, lunch, and dinner! I’ve always been a sucker for anything lemon, but the first time I tasted a Lemon Lavender Layer Cake? Mind. Blown. The floral notes of lavender with the zing of lemon? Pure magic. It’s like a garden party in your mouth!
I started baking seriously when I was in my twenties – it became this amazing creative outlet for me. I started small with cupcakes, then challenged myself with layer cakes. This recipe – well, it’s been through a few iterations, let me tell you! There were some super-sugary versions, some that were a total flop. Now though, it’s a showstopper. Trust me, it’s the perfect centerpiece for any occasion!
Why You’ll Love This Lemon Lavender Layer Cake
Honestly? Because it’s AMAZING! This Lemon Lavender Layer Cake is seriously going to become your new go-to, I promise! Here’s why you need to make it, like, right now:
- That dreamy lemon flavor is super refreshing.
- The lavender adds an elegant, floral touch.
- It *looks* impressive for any party or celebration.
- It’s actually easier to make than it looks.
- Seriously, you’ll be the star baker!
Ingredients for the Perfect Lemon Lavender Layer Cake
Okay, friends, let’s talk about what goes into this slice of heaven, because good ingredients equal a good cake. Fresh is best! Seriously, don’t skimp on anything here. The quality of your ingredients really shines through.
Cake Ingredients
Here’s what you’ll need for the cake itself. Don’t worry, it’s pretty straightforward! I like to have everything measured out before I start. Trust me, it helps *so* much! Oh, and make sure your butter is *softened*! You want it to be all ready to cream with the sugar. Gotta have all-purpose flour, of course. Don’t forget your baking powder for the perfect rise, and salt, to balance all the flavors. Oh, yeah and sugar, eggs, milk, fresh lemon juice, and some amazing dried lavender flowers, which make all the difference to that lovely flavour
Lemon Buttercream Frosting Ingredients
And now, for the icing on the cake, literally! This lemon buttercream frosting is seriously to die for. It’s the perfect balance of sweet and tangy. You’ll need more of that unsalted butter (softened, of course!), powdered sugar (aka icing sugar), fresh lemon juice (again!), and a splash of vanilla extract for extra loveliness. Yum!
Equipment You’ll Need
Alright, so before we get started with this Lemon Lavender Layer Cake, you’ll want to gather your tools. Don’t worry, nothing too fancy, I promise!
You’ll need some mixing bowls and a trusty whisk (or an electric mixer if you’re like me and can’t be bothered to hand-whisk). Grab some measuring cups and spoons, three 8-inch round cake pans (or whatever size you like!), and parchment paper so your cake doesn’t stick. Oh, and a cooling rack is a must-have for those cakes!
Step-by-Step Instructions for Your Lemon Lavender Layer Cake
Okay, baking time! Don’t be scared, it’s easier than you think, especially with these simple steps. I love breaking it all down, so you can see how it goes together. Follow along, and you’ll have your own showstopping Lemon Lavender Layer Cake in no time!
Preparing the Cake Layers
First things first: let’s get those cake pans ready! Preheat your oven to 350°F (175°C) – gotta love a nice, hot oven. Next, you *have* to grease and flour those cake pans. Trust me, you do *not* want your beautiful cakes sticking! This is where the parchment paper comes in super handy too – a circle in the bottom of each pan will make your life *so* much easier. After that, whisk together the flour, baking powder and salt in a bowl. In another bowl, beat together your softened butter and sugar until it’s light and fluffy. Now for the fun: beat those eggs in one at a time before adding everything else.
Baking the Cake
Alright, time to bake! Pour your cake batter evenly into the prepared pans. I like to use a kitchen scale to make sure each pan gets the same amount, but you do you! Pop those pans in the oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. But be careful, don’t open the oven door too much during baking! Once they’re done, let them cool in the pans for about 10 minutes *before* you even think about inverting them onto a wire rack to cool completely. Patience, young Padawan!
Making the Lemon Buttercream Frosting
Now for the best part: the frosting! In a mixing bowl (stand mixers work fantastically here!), beat your softened butter until it’s lovely and smooth. Then gradually add in your powdered sugar, bit by bit, until you get a nice, creamy consistency. Pour in the lemon juice and vanilla extract – it should be pourable yet still hold its shape. Keep beating until it looks light, fluffy, and perfectly spreadable. Taste test! You might want to add more lemon juice. YUM!
Assembling and Frosting the Lemon Lavender Layer Cake
Now for the fun part! Once your cake layers are completely cool (seriously, don’t rush this!), it’s time to assemble. Place one layer on your serving plate or cake stand, and spread a generous layer of that lemon buttercream on top. Carefully place the next layer on top and repeat with buttercream. Repeat step with the last layer. Then, frost the top and sides of the cake. Do with it as you wish, but I love swirls with a knife! Decorate with lavender sprigs, lemon zest, or whatever your heart desires, and get ready for a masterpiece that is 100% you!
Tips for Lemon Lavender Layer Cake Success
Okay, so you want to make sure your Lemon Lavender Layer Cake is perfect, right? Here are a few things I’ve learned along the way – little tricks that make all the difference! First, level those cakes! Use a serrated knife to trim off any dome on top of the cake, so you get smooth layers. Also, don’t be afraid to adjust the frosting — tweak it a bit (more lemon, more sugar) until the consistency is just right. For decorating, a sprig of lavender and some lemon zest? It looks elegant without being fussy! And you can even add a lavender sugar on top.
Variations to Elevate Your Lemon Lavender Layer Cake
Okay, so, you know me, I *love* to get creative! Once you’ve got this Lemon Lavender Layer Cake down, experiment! Want a bolder lemon punch? Add lemon extract to the batter and frosting (but go easy, it’s strong!). Or, maybe you could add a layer of lemon curd between the cake layers? Wow! You could always play with other flavors too, like adding some vanilla bean paste – yum, the possibilities are endless!
Serving Suggestions for Your Lemon Lavender Layer Cake
So, you’ve made this amazing Lemon Lavender Layer Cake – yay! Now, what to serve *with* it? Well, I like to keep it simple. A nice cup of Earl Grey tea is a classic pairing that complements the lavender beautifully. You could also serve it with some fresh berries for a pop of color and extra sweetness! Or, if you’re feeling fancy, a glass of Prosecco or a light dessert wine is always a winner. Cheers!
Storage and Reheating Instructions
So, you’ve got leftovers of your amazing Lemon Lavender Layer Cake? Lucky you! To keep it super fresh, I like to store mine in the fridge. Pop it in an airtight container – or, if you don’t have one big enough, just cover it really well with plastic wrap. It should last for about 3-4 days in the fridge. Want to reheat a slice? Honestly, it’s delicious straight from the fridge! But if you want it a little softer, just microwave it for like 10-15 seconds. Be careful, it will be super hot!
Estimated Nutritional Information for Lemon Lavender Layer Cake
Alright, so, I’m no nutritionist, and I’m definitely not perfect at measuring! But, I *can* give you a rough idea of the nutritional info for a slice of this Lemon Lavender Layer Cake. Keep in mind, this is *just* an estimate! I’m guessing around 350 calories, 20g fat, 40g carbs, and 4g protein per serving. But honestly, who’s counting when it tastes this good?
Print
Lemon Lavender Layer Cake
- Total Time: 55 min
- Yield: 12 servings
- Diet: Vegetarian
Description
A refreshing cake with lemon and lavender flavors.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 1/4 cup lemon juice
- 1 tablespoon dried lavender flowers
- Lemon Buttercream Frosting (recipe below)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- Stir in milk, lemon juice, and lavender.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Divide batter among prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Frost with Lemon Buttercream Frosting.
Notes
- For the frosting, combine 1 cup (2 sticks) unsalted butter, softened, 4 cups powdered sugar, 1/4 cup lemon juice, and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Prep Time: 25 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
