Lavender Cake with Lemon Buttercream



This was actually a little 6-incher cake that I cut in half to create four small layers. I garnished with lavender buds, lemon wedges and edible flowers found at Sprouts! Can we just have a slow-clap for the whole naked cake look that has been accepted (and cut my frosting time in half!) It’s sort of like the whole “free the nipple” but “free the cake”?!? Too far fetch.. alright recipe time!


Lavender Cake with Lemon Buttercream

For Lavender Cake
2 ½ Cups of Cake Flour
3 Teaspoons of Baking Powder
1 Teaspoon of Baking Soda
½ Teaspoon of Salt
½ Cup / 1 Stick of Room Temperature Unsalted Butter
1 ¼ Cup of Granulated Sugar
3 Eggs
1 Tablespoon of Vanilla Extract
1/3 Cup of Vegetable Oil
1 ½ Cups of Milk
4 Teaspoons of Dried Lavender Buds
*Edible flowers optional for decoration

For Lemon Buttercream
1 Cup / 2 Sticks of Room Temperature Unsalted Butter
2 Tablespoons of Pure Vanilla Extract
2 Tablespoons of half&half
½ Teaspoon of Kosher Salt
8 Tablespoons of Fresh Lemon Juice
6 Cups of Powdered Sugar
Optional … zest of one lemon, I preferred a smoother texture

For cake

Preheat oven to 350 degrees Fahrenheit and line two 9-inch cake pans with parchment paper and butter or spray with baking spray.

**I used two 6-inch cake pans and cut each layer in half

In a small saucepan add milk and heat on high until foamy, be careful and watch close milk tends to overflow very easily. Crush lavender with a spoon or mortar and pedestal to release lavender oils. Add in crushed lavender to milk and turn off the heat. Let milk + lavender steep for 30 minutes. After 30 minutes strain the lavender out and set milk aside.

In a large mixing bowl mix dry ingredients together: Cake flour, baking powder, baking soda, and salt

In a large mixing bowl beat butter + sugar until light in color and very fluffy. Add in eggs one at a time on low. Then add in vegetable oil and vanilla extract on low. In three separate increments add in dry mixture. The last ingredient added is lavender milk, beat mixture on low until just combined.

Bake for 30-35 minutes until a toothpick comes out clean. Ring a knife around the sides of cake pan and transfer for a wire rack until completely cooled.

For buttercream

Beat together room temperature butter and vanilla extract for 2-3 minutes until light and fluffy. Add in 2 Tablespoons of half and half, salt and half of powdered sugar. Beat on medium and scrape down the sides of the bowl. Add in other half of powdered sugar and beat until light and fluffy.

Frost in between each layer and on top. Leave sides optional for a “naked” cake.

**For extra smooth buttercream, heat your frosting knife up with warm water!

 

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5 Comments

  1. June Burns
    September 20, 2015 / 1:19 pm

    What a pretty cake! Love the way you decorated it with the flowers and lemon slices 🙂 Lemon and lavender is such a great flavor combo too, I'm sure it works wonderfully here 😀

  2. Anna Rikki Nelson
    March 6, 2016 / 6:45 pm

    You list lemon juice as an ingredient in the buttercream, but it isn’t mentioned in the recipe instructions. I added it between the sugar additions and didn’t have any problems, but i wanted to draw your attention to it.

    • Elizabeth Van Lierde
      Author
      March 6, 2016 / 9:33 pm

      Hi Anna! Thank you so very much for bringing this to my attention! I’ll be sure to change it, and you have added the lemon in juice just as I would have! I hope your cake turned out lovely!

  3. Becks
    June 29, 2018 / 6:41 am

    Such a beautiful cake, i normally make lemon cake with lavendar buttercream so looking forward to trying it out vice versa. How many would you say this cake serves?

  4. destiny
    January 10, 2019 / 5:21 pm

    Hello! Do you know how many cups of batter you got with this recipe? Thank you!

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