Lavender Lemon Cake (Print version)
Tender lemon layer cake scented with culinary lavender and finished with a tangy lemon cream cheese frosting.
# Ingredients:
For the lavender milk
01 -
3/4 cup (180 ml) whole milk
02 -
2 teaspoons dried culinary lavender
For the cake layers
03 -
2 1/2 cups (315 g) all-purpose flour, spooned and leveled
04 -
2 teaspoons baking powder
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon fine salt
07 -
3/4 cup (170 g) unsalted butter, softened
08 -
1 1/2 cups (300 g) granulated sugar
09 -
2 tablespoons finely grated lemon zest, from about 3 lemons
10 -
3 large eggs, room temperature
11 -
1/2 cup (120 g) sour cream, room temperature
12 -
2 tablespoons fresh lemon juice
13 -
2 teaspoons vanilla extract
For the lemon cream cheese frosting
14 -
8 oz (225 g) cream cheese, softened
15 -
1/2 cup (115 g) unsalted butter, softened
16 -
3 1/2 cups (420 g) powdered sugar, sifted
17 -
2 tablespoons fresh lemon juice
18 -
1 teaspoon finely grated lemon zest
19 -
1 teaspoon vanilla extract
20 -
Pinch of fine salt
For decorating
21 -
Thin lemon slices or candied lemon peel
22 -
Small pinch dried culinary lavender
# Instructions:
01 -
Warm the milk in a small saucepan until steamy but not boiling. Stir in the culinary lavender, cover, and steep for 10 minutes. Strain through a fine mesh sieve and cool to room temperature.
02 -
Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
03 -
Whisk the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
04 -
Beat the butter, granulated sugar, and lemon zest for about 3 minutes, until pale and fluffy. Beat in the eggs one at a time, scraping the bowl as needed.
05 -
Mix in the sour cream, lemon juice, vanilla, and cooled lavender milk. Add the dry ingredients on low speed and mix just until no dry streaks remain.
06 -
Divide the batter between the pans and smooth the tops. Bake for 26-30 minutes, until a toothpick inserted in the center comes out clean and the cakes spring back lightly.
07 -
Cool the cakes in the pans for 15 minutes, then turn them onto a rack. Let them cool completely before frosting.
08 -
Beat the cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt, then beat until fluffy. Fill, stack, and frost the cooled layers. Decorate with lemon and a tiny pinch of lavender.
# Good to know:
01 -
Use only culinary lavender sold for food use.
02 -
For the cleanest flavor, strain the lavender from the milk before adding it to the batter.
03 -
Serve at room temperature for the softest crumb.