Friday, February 3, 2023
HomeDessertLemon Lavender Layer Cake - Sprinkle Bakes

Lemon Lavender Layer Cake – Sprinkle Bakes


This Lemon Lavender Layer Cake is a candy teatime deal with. It’s straightforward to make, but fairly sufficient to serve for an important day.

Lemon Lavender Layer Cake

Pleased Spring! It appears that evidently the season has lastly settled in to remain for some time right here in East Tennessee. Winter’s chill is gone and the venerable camellia bush tree in our yard is heavy with pink blooms. Nonetheless, spring has all the time been unpredictable right here. We could but have a Dogwood Winter (snow in April!). However for now the nice and cozy climate and colours of spring have impressed my temper and urge for food.

Lemon Lavender Layer Cake

Lemon Lavender Layer Cake is – sure – impressed by spring’s new blooms, but in addition by a set of thrifted china my mom gifted to me. I’m so grateful for her generosity, and completely satisfied so as to add new (outdated!) china to my assortment. However I wasn’t certain concerning the colours. Pink and purple collectively is one thing my 10 yr outdated self would have adored. And I’m fairly certain this china is from the massive ’80s. Possibly I felt I’d outgrown these hues slightly? In the end (as you may see) I made a decision to embrace them, and to create a cake to match the sweetness and colour palette. Now, I simply love these dishes! The sample is retired, however has a number of items in the event you’re wanting so as to add to your granny-chic assortment.

A lightweight contact of lavender.

The lavender taste on this cake is so beautiful and gentle. It’s quick-steeped within the moist components, and a few buds are added to the dry combination. Mixed with the lemony-citrus notes, the tip outcome leans extra towards Earl Gray tea taste than something. When utilizing lavender, the very last thing you need is on your baked items to style like granny’s cleaning soap. I feel even these with some lavender ambivalence, could discover this a scrumptious taste mixture.

3 ample layers.

The batter bakes up in three 8-inch cake pans. I developed the batter to make three hearty rounds that don’t puff up a lot within the oven. No leveling means much less cake waste (and I’m all for that!). In case your muffins puff slightly of their facilities, lay a paper towel on prime of them whereas they’re nonetheless heat within the pans. Press the puffed middle down gently earlier than turning the muffins out to chill fully.

Billowy, mild, buttercream.

Swiss meringue buttercream additionally lends lightness, as it’s much less candy than American buttercream. When you’ve by no means made it earlier than, it will probably appear intimidating. Simply know, earlier than you begin, that in mixing the frosting goes by way of a number of ugly phases earlier than it turns into lovely, billowy buttercream. (See my how-to video in this publish.)

Lavender flavors and hues.

Taste the buttercream with slightly lemon extract and a contact of lavender extract. This creates an additional layer of taste that matches the cake’s inside. Fill and coat the cake with a crumb coat of the frosting. I nearly favored this as a ‘bare cake’ (sidebar: right here’s an article I wrote for Meals Community on the topic). I really like the cake layers peeking by way of, however in the end determined for a extra substantial coat.

Tint the remaining frosting a rosy colour. Due to the inherent pale yellow that lives in buttercream, mixing colours could be a problem! So add slightly gel colour at a time as you go. I managed to create this colour utilizing crimson, purple, and fuchsia gel meals colours. See the recipe notes to simplify mixing hues.


I used gum paste flowers that had been already made up, and leftover, from a marriage cake I made final yr. I don’t have a tutorial for them right this moment (possibly quickly!) however you would simplify issues through the use of natural rose petals as a garnish. Or, contemplate supporting a beautiful Etsy maker and buy some ready-made.

To at least one aspect, pipe leftover frosting mounds in a half-moon form. Add some berries, flowers, petals – no matter conjures up you! I added a sprinkle of culinary lavender buds on prime.

Lemon Lavender Layer Cake

I’m already planning to make this cake a second time, maybe for Mom’s Day. It matches so many events! It will even make an acceptable Easter cake. The flavors are spot-on to convey the lightness of spring.

Lemon Lavender Layer Cake
Lemon Lavender Layer Cake

When you’re like me, and have the opinion that no tea celebration is full with out madeleines, you may whip up a batch utilizing this batter recipe. Omit the orange peel and add slightly lemon extract, and 1/2 teaspoon of lavender buds to the batter. They’re so beautiful alongside this cake.

Lemon Lavender Layer Cake

Heather Baird

This Lemon Lavender Layer Cake is a candy teatime deal with. It is easy to make, but fairly sufficient to serve for an important day.The flavors of this cake are mild and scrumptious, not tart and overpowering. Utilizing lavender in baking takes a even handed hand, so do not be tempted so as to add extra. The cake’s lavender and citrus flavors collectively call to mind Earl Gray tea. It isn’t soapy, it is extra floral and fruity.

Prep Time 25 minutes

Cook dinner Time 40 minutes

Whole Time 1 hr 5 minutes

Course Dessert

Delicacies American

Lemon lavender cake layers

  • 1 cup plus 2 tablespoons entire milk
  • 1 tablespoon plus 1 1/4 teaspoons dried culinary lavender buds divided
  • 3 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons nice grain sea salt
  • 1 1/4 cups unsalted butter at room temperature
  • 2 1/2 cups granulated sugar
  • 5 massive eggs at room temperature
  • 1/2 cup freshly squeezed lemon juice
  • Zest of 1 lemon nice, use a microplane
  • 1 teaspoon lemon extract

Swiss meringue buttercream

  • 8 massive egg whites about 1 cup or 8 oz.
  • 2 cups granulated sugar
  • 3 cups unsalted butter at room temperature
  • 1 teaspoon lemon extract
  • 1/2 teaspoon lavender extract
  • 1/4 teaspoon nice grain salt
  • Gel meals colours in crimson purple, and fuchsia (see recipe notes)


  • Gum paste flowers elective, see weblog publish for sources
  • Natural purple rose petals washed and patted dry
  • 1 teaspoon lavender buds
  • 2/3 cup recent entire raspberries

Lemon lavender cake layers

  • Preheat the oven to 350°F. Coat three 8-inch cake pans with flour-based baking spray.

  • In a microwave-safe bowl, warmth the milk for 1 minute on 100% energy. Add in 1 tablespoon of the lavender buds and let steep about 10 minutes. Sieve the milk combination over a big glass measuring cup with a pour spout (4 cup or bigger) so that you’ve got 1 cup of lavender milk. (The buds will take in a number of the milk.) Discard the lavender buds. Enable the milk to chill barely earlier than utilizing.

  • In a big mixing bowl, sift the all-purpose flour, baking powder, baking soda and nice grain sea salt. Stir within the remaining 1 1/4 teaspoons dried culinary lavender buds.

  • Within the bowl of an electrical mixer, cream collectively the butter and sugar till mild and fluffy. Add the eggs one by one, beating effectively with every addition. Scrape down the bowl and beat once more till constant.

  • To the cooled lavender milk, add the lemon juice. Stir to mix. The combination will curdle; that is regular and purported to occur. Add the zest and lemon extract. Combine effectively.

  • Add the flour combination to the creamed butter combination alternately with the moist components; start and finish with flour.

  • Divide the batter between the ready pans. This will likely be about 2 3/4 cup of batter per pan. Bake for 35-40 minutes, or till a toothpick tester comes out clear. The muffins shouldn’t crown (puff up) a lot, but when they do, lay a paper towel on prime of the muffins within the pans and press gently whereas they’re nonetheless heat. It will knock down the puff barely and also you gained’t should degree the muffins with a serrated knife or cake leveler. Flip the muffins out to chill fully on a wire rack.

Swiss meringue buttercream

  • Place a saucepan stuffed 1/3 filled with water over medium warmth. Carry to a simmer.

  • In a big stainless-steel bowl, mix the egg whites and sugar. Set the bowl over the simmering water and prepare dinner whereas whisking intermittently. Cook dinner till the combination is scorching (110°F) and you’ll now not really feel sugar granules when the combination is rubbed between your finger and thumb. Switch the recent combination to the bowl of a stand mixer fitted with the whisk attachment. Beat on excessive velocity for 10 minutes or till a thick, shiny meringue types that holds stiff peaks. The bowl ought to really feel cool to the contact. If it doesn’t, refrigerate the meringue within the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.

  • Beat the room temperature butter into the meringue one dice at a time on medium-low velocity, ready so as to add the subsequent dice when the earlier dice disappears. The batter will deflate with the butter addition, and should even look curdled (if the butter was the slightest bit chilly this occurs), however that is regular. When all the butter is added, beat the combination on excessive velocity till mild in colour and fluffy, about 5 minutes. Beat within the lemon and lavender extracts and salt.


  • Place a cake layer on a cake plate or cake board. High with 1 cup of the buttercream; unfold evenly. High with a second cake layer. Add one other cup of buttercream and unfold evenly. High with the remaining cake layer. Cowl your complete cake with a crumb coat of frosting, and chill till agency, about 15 to twenty minutes.

  • In the meantime, tint the remaining frosting with the meals colours, including slightly of every at a time till a purplish rosy-mauve colour is achieved. Unfold a thick layer of buttercream over the chilled cake and clean the highest and edges utilizing a cake smoother or bench scraper.

  • Place the remaining buttercream in a disposable piping bag and pipe mounds of frosting over one aspect of the cake in a half moon form. Pipe mounds on prime of mounds within the middle of the half moon to present that space some peak. Add gum paste flowers, if utilizing, rose petals, raspberries and sprinkle on lavender buds.

Freshly squeezed: The juice from 2 1/2 massive lemons ought to provide you with about 1/2 cup of juice. So, add 3 lemons to your purchasing record for this cake.
Buttercream: You will have slightly buttercream left over. It’s my desire to all the time have greater than wanted in case accidents occur, or if inspiration strikes and I determine to pipe huge swirls of frosting on prime of the cake. When you’re extra conservative along with your components, you would cut back the buttercream recipe by 1/4. Or, in the event you make the madeleines pictured, you would cut up them and sandwich with the leftover buttercream.
Mixing hues: To simplify getting the appropriate colour for the cake’s exterior, there are various ready-made rosy-lavender colours that offers you the outcome with out having to be a buttercream mixologist. Store the colours at your native craft retailer within the baking aisle. Prepared-made mauve by Wilton is near the completed colour of this cake. Or you would merely use lavender or violet gel meals colour and go for a extra purple icing to match the lavender taste. 
For comfort: The gum paste flowers I used had been already made up from a marriage cake I made final yr. They had been a final minute addition to this cake, so I don’t have a tutorial for them. When you’re not skilled with gum paste, don’t have the time or the gear to make them, contemplate buying some flowers ready-made. I’ve linked an Etsy vendor within the weblog publish, or you may search ‘gum paste flowers’ on Etsy and discover all kinds of gorgeous gum paste flowers. 

Key phrase dried culinary lavender, lemon zest, swiss meringue buttercream




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