This lemon lavender cake is light and citrusy while also being delicately balanced with floral notes of lavender. Every bite is heavenly and moist and will bring the perfect finishing note to any garden party, afternoon tea, Mother's Day celebration, or baby shower.
Ingredients
2 ½ cupsall-purpose flour
1 ½ teaspoonsbaking powder
½ teaspoonbaking soda
½ teaspoonsalt
1cupbutter, at room temperature
1 ½ cupsgranulated sugar
3largeeggs
1cupplain yogurt
¼ cuplemon juice
2tablespoonslemon zest
1tablespoondried culinary lavender
Lemon Frosting
2 ½ cupspowdered sugar
¼ cupsour cream
2tablespoonsbutter, at room temperature
2tablespoonslemon juice
Lemon slices and fresh lavender, to decorate
Instructions
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 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
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.
1 cup butter, 1 ½ cups granulated sugar, 3 large eggs
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.
1 cup plain yogurt, ¼ cup lemon juice, 2 tablespoons lemon zest, 1 tablespoon dried culinary lavender
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.
Frosting and Decorating
In a medium-sized bowl, add the powdered sugar, sour cream, butter, and lemon juice and beat until smooth.
2 ½ cups powdered sugar, ¼ cup sour cream, 2 tablespoons butter, 2 tablespoons lemon juice
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.