Luscious Lemon Lavender Cake. Bright lemony cake with a hints of lavender.
Did August even happen? I’m not sure where it went as I sit here pondering that we are now in September. We have about 20’ish days left of summer but last night it got down to 41 degrees which makes for a chilly morning. I’ve even switched the iced coffee for the hot coffee.
I couldn’t resist doing one more summery inspired recipe. I have seen lemon and lavender make its rounds and I was curious. Isn’t lavender a flower after all? At first thought I imagined perfume tainted cake but thousands of folks can’t be wrong right? My imagination must be out of wack, well it always has been but thats a whole post in itself and I’ll spare you 😉 .
None of the stores in my area (small town USA) carries food grade lavender buds. However my grocery store had Lavender Extract Paste. Of course I took the bait, it was so pretty in the package and the box said “gourmet” so it must be good right?
So off I went, I started with the cake adding the lemon zest, this is exciting stuff for me because lemon zest = happiness. Now the lavender box had instructions on how to substitute for vanilla but I found I needed a much greater quantity than suggested. Next the swiss meringue buttercream, now there is no lemon in the buttercream, I let the lavender have full flavor control here.
The result was perfect for my first experience with lavender and I couldn’t be happier. The best way I can describe it is a wonderfully bright lemony cake with a delightful hint of lavender. The lavender is not over powering or strong in this cake but just right. The lavender is not perfume like at all (like I originally feared) but rather a nice light floral flavor. Combined with the lemon its a nice sophisticated cake.
If you have been wanting to experiment with lavender but weren’t sure how, this Luscious Lemon Lavender Cake is a great way to get your feet wet.
Here are some of the products I used to make this cake. They may be helpful to you as well or just to take a look.
Taylor and Colledge Lavender Extract Paste – this is how I was able to introduce the lavender flavor into this cake/frosting. It is a very delicate flavored extract that does not over do it.
Wilton Food Colorings – This box includes a variety of colors that I use often. For this recipe I used Wilton Violet coloring.
King Arthur Unbleached Cake Flour – I use King Arthur products regularly including the is flour
Please note some of the links above are affiliate links which means if you purchase from the link I get a small commission. I use these products and stand behind them which is why I chose to tell you about them. Thank you for your support.
FORGOT TO PIN IT? Here you go! Thanks. Yum
- 3 cups cake flour
- 1 Tbsp Baking powder
- ½ tsp salt
- 1 cup butter, room temp
- 1½ cups sugar
- 4 large eggs, room temp
- 4 Tbsp lemon zest
- 1 Tbsp Lavender Paste
- 1 cup milk
- 5 eggs whites
- 1 cup + 2 Tbsp granulated sugar
- 4 sticks butter (or 2 cups) room temp, cut into Tbsp size chunks.
- 1 Tbsp lavender Paste
- Violet food coloring
- Pre heat oven to 350 degrees
- Grease and flour 2- 7" pans, set aside
- In medium bowl add the flour, salt, baking powder, stir, set aside.
- In bowl of mixer cream the butter and sugar until light and fluffy, about 3 minutes.
- Add in the eggs 2 at a time, continue mixing.
- Add in the lavender extract, continue mixing.
- With mixer on low add the flour mixture and milk by alternating each. Mix until fully combined.
- Pour into prepared cake pans.
- Bake 49 minutes or until toothpick inserted comes out clean.
- Cool completely.
- In medium sauce pan add the egg whites and sugar.
- On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
- Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is cooled.
- On low speed add the butter one piece at a time. Mix until well combined.
- Switch to paddle attachment, add lavender and food coloring, mix until smooth and glossy.
- Cut each cake horizontally so you have a total of 4 layers.
- Put a small dollop of frosting on cake board/cake plate so the cake sticks.
- Put on the first layer, Cover tope with frosting, repeat with remaining three cake layers.
- Decorate as desired with buttercream, lemon slices and yellow sprinkles.
- Refrigerate until ready to eat.