lavender lemon layer cake
I think we need a pretty layer cake to end the week. Don’t you?
I’ve held onto this cake recipe for quite some time now, prowling about for the right time to post it. When I do that I often slide into the thought of wait, what am I waiting for? Why not just post it now? And the fact of the matter is, I don’t really have a formula. Worst self-marketer ever. I usually just point-and-shoot when it comes to when I decide to put up a certain dish.
Guess that’s to say, I’m selective about when I put out. Y’know?
Today is the day we enjoy a slice of Lavender Lemon Layer Cake. This pretty little thang features two layers of citrusy vanilla cake swirled with a delicate, buttery lavender frosting. The color is au natural thanks to a hint of berry jam – just enough for hue, but not enough to taste. Though I’d imagine the flavor would be quite awesome, really.
Save a slice for a birthday pal, or bake a whole shebang for a summer soiree before school kicks back in session. Kinda hard to believe I’m saying that. School. One perk of being 30 is I no longer have to dread the back to school prep. I just have to dread going to work every day. Heh.
Lemon Law
The base of our friend the cake is a pair of fluffy, lemony layers.
First trick, which I use in any baked good that features a citrus zest: sift the zest with the sugar before mixing into the batter. This distributes the flavor far better to ensure no one gets too big a mouthful of zing.
Then, whip that lemon sugar with butter until nice and floof. Add in three eggs, one at a time, then vanilla and Greek yogurt. The yogurt makes for a real soft crumb, which is why I use it in all my cakes.
Next, sift in your flour, baking powder, baking soda, and salt. Turn the mixer to low and pour in buttermilk. The batter will be thick and airy, just how it needs to be.
Grease two 9-inch cake pans (or three 6-inch). Divide the batter amongst the pans, as evenly as you can. You can go as far as weighing the batter as you pour, but I usually just eyeball shit. Bake at 350 for 30-35 minutes until the center is set up and a toothpick has no goo when you eek it out of the center of the cake.
Cool the cakes in the pans about 10 minutes, then wiggle a knife around the edges and flip the layers onto a wire rack. Cool completely. Don’t want to flub your cake by frosting it while warm, else you’ll have a snotty, runny mess of a dessert.
Speaking of, let’s talk buttercream.
Laven-derp
The lavender buttercream has a little step much like the lemon sugar scenario I laid out above. Definitely not hard, but something that I think is important to ensuring the correct taste and texture in the frosting.
Basically, we’re gonna blitz the lavender flowers with a little sugar to grind it down to a fine powder. A mortar and pestle is probably the best way to do this, or if you have a smaller food processor with a blade that’ll reach such a tiny amount of solid matter.
You can, of course, skip this step and just put the lavender flowers into the buttercream without a second thought. But keep in mind you will have some chunkiness.
Anywho, once you’ve got that lavender sugar squared away, incorporate it into the rest of your frosting. Butter, powdered sugar, vanilla, and a key little ingredient to create the pretty, soft purple hue: blueberry jam. Blackberry works, too. Just a dab so to not alter the flavor profile, but enough for a pastel tint. Whip all these ingredients together, then fluff up the frosting with some heavy cream. The texture should be light and spreadable, but rich.
Slam a layer (okay, don’t slam it) down onto a cake stand or flat plate. Frost the top generously, then smack (okay, don’t smack it) the second layer on top. Frost all the way around, being as simple or elaborate as you wish. Use up all that buttercream. Lick the bowl clean once you’re done. You know you want to.
For garnish, I like a sprinkle of lavender flowers (take care to warn anyone else eating the cake to remove the flowers, else they’ll be swallowing a garden) and a flower. Nothing intense, but I think those little pieces look quite nice.
A unique little dude for your gathering, or if you’re in a shite mood and want to down something ridiculously sugary. Me today. Good thing I don’t have this cake around else it’d surely be gone in the next few hours. That kinda month, fellas. So consider this a good luck treat to carry you into the weekend.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cake n’ Shake:
Classic Yellow Celebration Cake with Milk Chocolate Buttercream
lavender lemon layer cake
Ingredients
- 2 sticks butter, softened
- 1 1/2 cups sugar
- 1 tbsp lemon zest
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups buttermilk, at room temperature
lavender buttercream
- 2 tbsp sugar
- 2 tsp dried lavender flowers
- 1 stick butter, softened
- 4 – 4 1/2 cups powdered sugar
- 2-3 tbsp blueberry or blackberry preserves
- 2 tsp vanilla extract
- 1/4-1/3 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- Sift the sugar and lemon zest together in a shallow bowl until combined.
- In a large bowl, beat the butter and lemon sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla and Greek yogurt. Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, mixing until just combined.
- Divide the batter evenly between the cake pans. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- When the cakes are cooled, make the frosting. In a food processor or with a mortar/pestle, blitz or crush the sugar and lavender leaves until a powder is formed. It won't be superfine, but the flowers should be less chunky. In a bowl, whip the butter, lavender sugar, powdered sugar, blueberry/blackberry jam, and vanilla on low speed until combined. Add in 1/4 cup heavy cream and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, add more heavy cream 1 tablespoon at a time until the frosting is spreadable and soft.
- Place one cake layer on a flat plate or cake stand. Frost the top generously, then add the second layer. Frost all the way around the cake until completely covered. If you have extra frosting, feel free to pipe little decorations onto the cake. Finish with more lavender leaves, as desired.
