Ingredients for Lemon Lavender Layer Cake
- All Purpose Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter
- Whole Milk
- Dried Lavender Flowers
- 4 large eggs
- Granulated Sugar
- Vanilla Extract
- Zest of 2 lemons
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons honey
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How to Make Lemon Lavender Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Set aside.
- In a small saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup whole milk, and 1 tablespoon dried culinary lavender. Heat over low heat, stirring frequently, until butter is melted and mixture is warm. Remove from heat and let steep for 10 minutes.
- In a large bowl, cream together 1 3/4 cups granulated sugar and 4 large eggs until light and fluffy.
- Beat in 1 teaspoon vanilla extract and the zest of 1 lemon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Slowly pour in the warm milk mixture, mixing until just incorporated. Do not overmix.
- Divide batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- For the frosting: In a large bowl, beat together 1 cup (2 sticks) unsalted butter and 8 ounces cream cheese until smooth and creamy.
- Gradually add 4 cups powdered sugar, beating on low speed until combined.
- Beat in 2 tablespoons honey and the zest of 1/2 lemon.
- To assemble: Place one cake layer on a serving plate. Frost the top with about 1 1/2 cups of frosting.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
- Garnish with long lemon zest strips and crumbled culinary lavender flowers.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Cake can be stored in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
224g
Fat
81g
Carbs
25g
