Lemon Layer Cake with Lavender Buttercream Frosting

This lavender buttercream frosting is absolutely sinful. Pair it with two layers of refreshing lemon cake, a masterpiece to serve up this summer!

Ingredients

Lemon Cake:

2 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1¼ cups sugar
3 tablespoons lemon zest (about 2 lemons)
⅔ cup butter, room temperature
2 eggs, room temperature
1 teaspoon lemon extract
3 tablespoons lemon juice
⅔ cup milk, at room temperature

Lavender Buttercream:

1½ cups milk
½ cup heavy whipping cream
2 tablespoons dried lavender
1½ cups sugar
½ cup flour
¼ teaspoon salt
1½ cups unsalted butter, softened (3 sticks)

Garnish (optional):

lemon slices
dried lavender

Instructions

For Cake:

Preheat oven to 350° F. Grease two 8-inch round cake pans and set aside.
In a medium bowl, combine the dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
In the bowl of a stand mixer, combine the sugar and lemon zest. Be sure to only include the yellow part of the rind, and not the white pith underneath, as it is bitter.
Run the mixer on low for a few minutes to allow the oils from the lemon to infuse the sugar.
Add the butter and cream the mixture together on medium speed until light and fluffy, at least three minutes. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, allowing the first egg to incorporate before adding the second. Scrape down the sides of the bowl again.
Add the lemon extract paste and lemon juice. Mix to combine.
Alternate adding the dry ingredients with the milk: with the mixer on low, gradually add half the dry ingredients, followed by the milk, then the remaining dry ingredients. Mix just until incorporated, taking care not to overmix.
Divide the batter evenly among the prepared pans. Bake until lightly golden on the edges and a toothpick inserted in the center comes out clean, or with a few moist crumbs attached, 20-25 minutes. Allow the cakes to cool ten minutes in the pans before removing to a wire rack to cool completely.

For Buttercream:

In a medium saucepan, combine milk, cream, and dried lavender.
Over medium heat, warm until just beginning to simmer. Remove from the heat and let cool to room temperature. Once cooled, use a fine mesh strainer to strain the lavender from the mixture.
In a medium saucepan, combine the sugar, flour, and salt. Whisk to combine. Add the milk mixture and whisk until combined. Add the milk gradually to help ensure the custard won't have lumps.
Cook the mixture over medium heat, stirring constantly, until the mixture has thickened, 10-15 minutes.
Transfer the custard to the bowl of a stand mixer and mix on medium speed with the whisk attachment until the mixture cools to room temperature, about 20 minutes. Alternatively, you can also cool the mixture to room temperature in the refrigerator.
Once the custard is at room temperature, beat with the whisk attachment, adding the butter a few pieces at a time. Allow the butter pieces to incorporate before adding more. Beat buttercream on medium speed until light and fluffy.
Frost the cooled cake layers with the buttercream, and top with fresh lemon slices and dried lavender, if desired.

Enjoy!

This Lavender Buttercream frosted lemon cake is the perfect centerpiece dessert to share at your next family gathering. It’s both rich and refreshing. Enjoy the unique taste experience and tell us how you used lavender to add flavor to your desserts on our social channels @northwoodslavender!