Moist Lemon Lavender Cake with Creamy Frosting
A moist and delicate lemon lavender cake with a subtle floral hint, topped with a tangy and silky cream cheese frosting. Perfect for any occasion, this easy homemade cake balances bright citrus and gentle lavender flavors.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 3 large eggs, room temperature
- Zest of 2 fresh lemons
- Juice of 2 fresh lemons
- 2 teaspoons culinary lavender buds, finely ground
- 1 cup (240 ml) buttermilk (or milk plus 1 tablespoon vinegar)
- 1 teaspoon vanilla extract
- For the Creamy Frosting:
- 8 oz (227 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper, leaving overhang for easy removal. Bring eggs and butter to room temperature.
- In a large bowl, sift together flour, baking powder, baking soda, salt, and finely ground lavender buds. Set aside.
- Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Mix in lemon zest and vanilla extract.
- Reduce mixer speed to low. Alternately add flour mixture and buttermilk in three additions, starting and ending with flour. Mix just until combined after each addition.
- Fold in lemon juice gently with a spatula until batter is thick and silky.
- Pour batter evenly into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cake in pan on a wire rack for 15 minutes, then lift out using parchment overhang and cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in lemon juice and vanilla extract until silky and spreadable.
- Spread frosting evenly over cooled cake using an offset spatula. Swirl gently for a rustic look.
Notes
Softening butter and cream cheese before mixing ensures a smoother batter and lighter texture. Grind lavender finely to avoid bitterness. Fold lemon juice in at the end to prevent curdling. Check cake starting at 40 minutes to avoid overbaking. Chill frosting briefly if kitchen is warm for easier spreading. Store cake in refrigerator and consume within 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 320
- Fat: 18
- Carbohydrates: 38
- Protein: 4
Keywords: lemon cake, lavender cake, lemon lavender cake, creamy frosting, easy cake recipe, homemade cake, floral dessert, citrus cake