Lavender Lemon Cream Cake
A delightful dessert combining the bright zest of lemons with the delicate floral notes of lavender, topped with creamy white chocolate frosting.
Servings: 12 servings
Calories: 425kcal
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Light and fluffy cake base
- 2.5 teaspoons baking powder Ensures a perfectly risen cake
- 0.5 teaspoon salt Balances the sweetness
- 1 cup unsalted butter, softened Adds richness and moisture
- 1.5 cups granulated sugar Sweetens the cake beautifully
- 4 large eggs Binds the ingredients together
- 1 tablespoon lemon zest Provides vibrant citrus flavor
- 0.25 cups fresh lemon juice Adds brightness and acidity
- 1 cup whole milk Ensures a tender crumb
- 1 tablespoon dried culinary lavender Introduces floral hints
Frosting Ingredients
- 1 cup white chocolate chips Sweet and creamy frosting base
- 3 cups powdered sugar Sweetens the frosting to perfection
- 1 teaspoon vanilla extract Adds depth of flavor
- 2-3 tablespoons heavy cream Adjusts frosting consistency
- purple food coloring (optional) Enhances visual appeal
- fresh lavender sprigs for decoration Elegant garnish
- lemon slices for decoration Brightens the presentation
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, ensuring each is well incorporated before adding the next.
- Once the eggs are incorporated, mix in the lemon zest and lemon juice.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients.
- Stir in the dried culinary lavender until evenly distributed.
Baking
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling & Frosting
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer to a wire rack to cool completely.
- For the frosting, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool to room temperature.
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing well.
- Stir in the cooled melted white chocolate and add heavy cream as needed to achieve desired consistency.
- If desired, tint the frosting with purple food coloring.
Assembly & Decoration
- Once the cakes are cooled, place one layer on a serving plate and spread a generous amount of frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Decorate with fresh lavender sprigs and lemon slices.
Notes
For an even more intense flavor, let the dried lavender steep in the milk for about 30 minutes before using. Fresh lemons are preferred for the best flavor. Greek yogurt can substitute heavy cream for a lighter frosting. Edible flowers can enhance cake elegance.