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Amelia Taylor

Lemon Lavender Cake

This lemon lavender cake is light and citrusy while also being delicately balanced with floral notes of lavender. Every bite is heavenly and moist.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 1
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter at room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 cup plain yogurt
  • ¼ cup lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon dried culinary lavender
  • Lemon Frosting
  • 2 ½ cups powdered sugar
  • ¼ cup sour cream
  • 2 tablespoons butter at room temperature
  • 2 tablespoons lemon juice
  • Lemon slices and fresh lavender to decorate

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and line 2 8-inch cake pans with parchment paper. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt.
  2. 2 ½ cups all-purpose flour,1 ½ teaspoons baking powder,½ teaspoon baking soda,½ teaspoon salt
  3. In a large bowl (or stand mixer) beat the butter and sugar until it's light and fluffy, about 3 minutes. Add the eggs and continue to beat for 2 minutes more.
  4. 1 cup butter,1 ½ cups granulated sugar,3 large eggs
  5. Add the yogurt, lemon juice, lemon zest, and HALF of the dry ingredients and mix on low speed until nearly combined. Add the remaining dry ingredients and the lavender and mix just until combined.
  6. 1 cup plain yogurt,¼ cup lemon juice,2 tablespoons lemon zest,1 tablespoon dried culinary lavender
  7. Divide the cake batter between the two prepared pans and then bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool for 15 minutes and then invert them onto a cooling rack to cool completely.
  8. Frosting and Decorating
  9. In a medium-sized bowl, add the powdered sugar, sour cream, butter, and lemon juice and beat until smooth.
  10. 2 ½ cups powdered sugar,¼ cup sour cream,2 tablespoons butter,2 tablespoons lemon juice
  11. Place one cake on a plate or cake stand and cover the top with frosting. Put the other cake on top and frost the top and sides of the cake. Decorate with lemon slices and fresh or dried lavender.
  12. Lemon slices and fresh lavender