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Lemon Lavender Cake

A stunning spring layer cake featuring moist lemon sponge layers, a vibrant purple lavender buttercream filling, and rustic white lemon frosting. Perfect for tea parties and special occasions.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, French-Inspired
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Lemon Cake Layers
  • 3 cups cake flour sifted
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups granulated sugar
  • 3 tbsp lemon zest approx 3 lemons
  • 1 cup unsalted butter room temperature
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature
  • 0.25 cup fresh lemon juice
Lavender Filling (Purple)
  • 0.25 cup heavy cream
  • 1 tbsp dried culinary lavender
  • 1 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 1 drop purple gel food coloring adjust to desired shade
White Lemon Frosting
  • 1.5 cups unsalted butter softened
  • 5 cups powdered sugar
  • 3 tbsp lemon juice

Equipment

  • 3 8-inch round cake pans
  • Stand Mixer or Hand Mixer
  • Sifter
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. In a mixer, rub sugar and lemon zest together until fragrant. Add butter and beat until fluffy (5 mins).
  4. Add eggs one at a time, then vanilla. Mix in flour mixture alternating with buttermilk and lemon juice.
  5. Bake for 22-26 minutes. Cool completely.
  6. For filling: Heat cream and steep lavender for 15 mins. Strain and cool. Beat butter and sugar, add infused cream and purple coloring.
  7. For outer frosting: Beat butter, sugar, and lemon juice until white and fluffy.
  8. Assemble: Layer cake with purple filling between layers. Frost outside with white frosting. Garnish with lemon slices and lavender.

Notes

Ensure all dairy is at room temperature to prevent curdling. Use gel food coloring for the filling to avoid changing the consistency.