Lemon Lavender Vanilla Cake

Name: Lemon Lavender Vanilla Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 3 large eggs; ½ cup buttermilk; Zest of 2 lemons; 1 tablespoon culinary lavender buds; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest

Highlighted under: Baking & Desserts

I absolutely adore baking this Lemon Lavender Vanilla Cake because it combines the bright citrusy flavor of lemons with the delicate notes of lavender. The aroma that fills my kitchen while it’s baking is simply irresistible, and the final result makes for a stunning dessert. Whether it’s a special occasion or just a sweet treat on a sunny afternoon, this cake never fails to impress. Each slice offers a balance of flavors and a moist texture, making it a delightful addition to any gathering.

Created by

Emily

Last updated on 2026-02-09T15:17:27.403Z

When I first experimented with adding lavender to my favorite vanilla cake, I was pleasantly surprised by the unique flavor profile it brought. The lemon zest not only enhances the tartness but also brightens the entire cake, transforming it into a perfect springtime dessert. I remember the first time I served it at a brunch; the compliments were immense!

One tip I learned along the way is to use culinary-grade lavender flowers as they impart the best flavor. Be careful not to overdo it, though, as lavender can be quite potent. I found that a subtle hint goes a long way in creating a truly memorable cake!

Why You'll Love This Cake
Refreshing citrus flavor with floral notes
Moist, fluffy texture that melts in your mouth
Beautifully decorated, perfect for any celebration

Perfecting the Baking Process

Baking this Lemon Lavender Vanilla Cake requires careful attention to timing and temperature to ensure a moist, fluffy texture. When combining the wet and dry ingredients, avoid overmixing, which can lead to a dense cake. Simply mix until the ingredients are just combined; a few lumps are perfectly fine and will dissolve during baking. Keep an eye on the oven during the last few minutes of baking, as ovens can vary. You’ll know it’s done when the cake is golden and springs back when lightly pressed.

It's crucial to allow the cake to cool properly before adding the glaze. A warm cake can cause the glaze to turn runny, resulting in a less appealing presentation. After 10 minutes in the pan, carefully transfer the cake to a wire rack and let it cool completely. This is also a great time to prepare your lemon glaze so it's ready to go once your cake is cool.

Ingredient Insights

The lemon zest in this cake not only enhances the bright flavor but also adds essential oils that elevate the cake’s aroma. For the best results, use fresh, organic lemons to avoid the waxy coating found on many commercial varieties. If you're in a pinch, bottled lemon juice can work, but fresh zest is irreplaceable for flavor and fragrance. Additionally, consider substituting the buttermilk with a homemade version—mix equal parts milk and yogurt or vinegar to achieve that same tangy effect.

Culinary lavender provides a subtle flavor reminiscent of spring, but it's essential to use culinary-grade flowers specifically meant for baking. If you can’t find them, you can substitute with a smaller amount of dried chamomile or omit the floral note altogether for a classic lemon vanilla flavor. Just be cautious with any substitutions, as they can significantly alter the final taste.

Ingredients

Gather these ingredients to create a delightful cake:

Cake Ingredients

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
½ cup buttermilk
Zest of 2 lemons
1 tablespoon culinary lavender buds
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Lemon Glaze Ingredients

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Now that you have everything, let’s get baking!

Instructions

Follow these steps to create your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, salt, and lavender buds.

Cream Butter and Sugar

In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Combine and Mix

Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Mix until just combined, then fold in the lemon zest and vanilla extract.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the Lemon Glaze

In a bowl, mix powdered sugar, lemon juice, and lemon zest until smooth.

Glaze the Cake

Once the cake is completely cool, drizzle the lemon glaze over the top and let it set.

Enjoy your delicious Lemon Lavender Vanilla Cake!

Pro Tips

For an extra touch, consider adding fresh berries or whipped cream when serving. They complement the flavors beautifully.

Make-Ahead Tips

This cake is ideal for making ahead of time. It keeps well wrapped tightly in plastic wrap for up to three days at room temperature. For longer storage, freeze the unglazed cake for up to two months. When ready to enjoy, simply thaw it in the fridge overnight before glazing. The flavors might even deepen as it sits, making for an even tastier dessert.

If you're preparing for a gathering, consider making the lemon glaze a day in advance and storing it in an airtight container in the refrigerator. Just give it a good stir before using, as it may thicken slightly while chilling.

Serving Suggestions

Serve this Lemon Lavender Vanilla Cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of textures. A sprinkle of extra lavender buds or lemon zest as a garnish can enhance the visual appeal and aroma. This cake pairs beautifully with herbal teas, making it an inviting option for afternoon tea gatherings.

For a twist, you can layer this cake by cutting it horizontally and adding a lemon curd or lavender-infused mascarpone cheese in between the layers. This not only adds a sophisticated finish but also enhances the layers of flavor, making each bite even more indulgent.

Questions About Recipes

→ Can I use dried lavender instead of fresh?

Yes, make sure it's culinary-grade and use sparingly, as dried lavender can be more potent.

→ How should I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil for up to 3 months.

→ What can I substitute for buttermilk?

You can make your own buttermilk by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar.