Transform your dessert game with this luxurious iced lemon lavender dream cake. The tangy brightness of lemon combined with the delicate floral notes of lavender creates an unforgettable flavor pairing. Topped with a smooth lemon glaze, this cake is perfect for tea parties, special occasions, or simply indulging in a refreshing treat at home.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon fresh lemon zest
- 2 teaspoons dried culinary lavender, finely ground
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon milk or cream
- Optional: Dried lavender buds for garnish
Equipment:
- Mixing bowls
- Hand or stand mixer
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Whisk
Instructions:
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Beat in the eggs, one at a time, followed by the lemon zest, lavender, and vanilla extract.
- Incorporate the Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Begin and end with the dry ingredients, mixing until just combined.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Assemble and Glaze:
- Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of glaze on top.
- Place the second layer on top and pour the remaining glaze over the cake, letting it drip down the sides.
- Garnish with a sprinkle of dried lavender buds if desired.
Tips:
- For a stronger lavender flavor, steep the dried lavender in warm milk for 10 minutes before using it in the batter.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Use freshly squeezed lemon juice for the best flavor.
This iced lemon lavender dream cake is a sophisticated yet simple dessert that will leave everyone impressed. Its refreshing flavors and luxurious glaze make it a showstopper for any occasion. Indulge in a slice and savor the perfect harmony of zesty lemon and floral lavender.
Luxurious Iced Lemon Lavender Dream Cake - A Refreshing Treat!
Delight in this luxurious iced lemon lavender dream cake! With a perfect balance of zesty lemon and floral lavender, this refreshing treat is a slice of pure indulgence.
Equipment
- Mixing bowls
- Hand or stand mixer
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Whisk
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon fresh lemon zest
- 2 teaspoons dried culinary lavender finely ground
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon milk or cream
- Optional: Dried lavender buds for garnish
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Beat in the eggs, one at a time, followed by the lemon zest, lavender, and vanilla extract.
- Incorporate the Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Begin and end with the dry ingredients, mixing until just combined.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Assemble and Glaze:
- Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of glaze on top.
- Place the second layer on top and pour the remaining glaze over the cake, letting it drip down the sides.
- Garnish with a sprinkle of dried lavender buds if desired.
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