Lemon Lavender Cake

I’ve hit the 39 week mark of this pregnancy and we decided to take a much needed day off from working on the new house. Even the pup has been relaxing with us today! So while we were lounging on the couch, binge watching a Nexflix murder documentary, I thought it’d be a good time to write up this recipe for the Lemon Lavender Cake I made for my baby shower last month. More baby shower details here. This cake was such a crowd pleaser and I’m already looking for a reason to make it again!

ingredients

For me, this recipe made one round 8 x 2 inch cake.

Lemon Lavender Cake

1 1/4 cup all purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons dried culinary lavender (I used this one)
1/2 cup room temperature butter
1 cup sugar
2 tablespoons lemon zest
1 teaspoon vanilla
2 tablespoons lemon juice
2 room temperature eggs
1 cup buttermilk

Lavender Buttercream Frosting

2 tablespoons whole milk
1 tablespoons dried culinary lavender
2 cups powdered sugar
5 tablespoons room temperature butter

instructions

You’ll need to first get started on the frosting by combining the milk and lavender in a sealed container and leaving it in the fridge for 6-8 hours, preferably overnight.

Preheat oven to 350 degrees, then grease and dust your pan(s) with flour. Set aside. In a small bowl combine sugar and lemon zest. Set aside. In a large bowl whisk together flour, cake flour, baking powder, baking soda, salt and dried lavender. In a separate bowl add lemon sugar and butter – beat until fluffy. Add in vanilla and lemon zest, continue to combine. Add in one egg at a time and mix until incorporated. Slowly alternate adding in buttermilk and dry ingredients. Mix until just combined – don’t over mix. Pour batter into prepared cake pans and bake for about 30 minutes.

While the cake is baking you can complete the icing. Remove the infused milk and dried lavender from the fridge and strain the liquid to remove the lavender pieces. I found a cheesecloth worked well. Add powdered sugar and softened butter into a bowl and beat together. Slowly add in infused milk and continue to beat until light and fluffy.

Once cake is baked and fully cooled, frost and decorate as desired. I added on some eucalyptus which was removed when ready to serve.