If you’re looking for a dessert that combines elegance, flavor, and just a bit of whimsy, the lemon lavender cake is your perfect match. Light, moist, and infused with floral notes and citrusy brightness, this cake is a showstopper for spring parties, bridal showers, or lazy afternoon teas.
What makes this cake special is its unique flavor profile: the tang of lemon paired with the soft, soothing aroma of culinary lavender. These two ingredients work beautifully together, creating a cake that feels both rustic and refined.
Before you start baking, make sure you’re using the right kind of lavender. Only culinary lavender is safe and pleasant to eat. Not sure where to start? Check out this great guide to cooking with lavender to learn the dos and don’ts of baking with florals.
When it comes to frosting, a soft, silky finish is key. For an extra elegant touch, we love using Swiss meringue buttercream — it’s less sweet, smooth as silk, and lets the lemon and lavender flavors shine through.
And if you’re decorating with edible flowers (which we highly recommend), this helpful list of edible flowers can help you choose beautiful and safe garnishes.
What You’ll Need: Key Ingredients
- Cake flour for a light, tender crumb
- Butter for richness
- Sugar for sweetness
- Eggs for structure
- Sour cream for extra moisture
- Culinary lavender, steeped in milk or syrup
- Lemon zest and juice for bold citrus flavor
- Vanilla extract for balance
- Baking powder and salt
💡 Pro tip: Infusing your milk with lavender gives a soft, balanced floral flavor that blends beautifully into the batter.
Classic Lemon Lavender Cake Recipe
Ingredients
Lavender-Infused Milk:
- 1 cup whole milk
- 1 tbsp culinary lavender (dried)
Cake:
- 2½ cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup butter, room temp
- 1½ cups sugar
- 4 large eggs
- 1 tbsp lemon zest + 2 tbsp lemon juice
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup lavender-infused milk (cooled)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8″ cake pans.
- Infuse the milk: Simmer lavender in milk for 5–10 minutes, then strain and let cool.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest, juice, vanilla, and sour cream.
- Alternate adding the dry ingredients and infused milk, starting and ending with flour.
- Divide batter between pans and bake for 28–32 minutes.
- Let cool completely before frosting.
Frosting Options
Pair your lemon lavender cake with any of the following:
- Lavender vanilla buttercream
- Swiss meringue buttercream (our fave!)
- Lemon cream cheese frosting
- Honey buttercream for extra floral notes
Top with:
- Lemon zest curls
- Edible flowers
- A drizzle of fruit-infused syrup for color and contrast
Beautiful Cake Variations
Want to try something a little different? Here are some dreamy variations:
- Mini Cakes or Cupcakes: Great for events and easier to serve.
- Loaf Cake with Lemon Glaze: Try this as a more casual alternative, similar to this lemon zucchini bread.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend.
- Vegan Adaptation: Swap dairy for plant-based milk and sour cream alternatives.
- No-Bake Cheesecake Version: Inspired by these mini cheesecake-inspired bakes — perfect for summer.
Decorating Tips
Decorating a lemon lavender cake can be as simple or extravagant as you like:
- Use naturally tinted purple buttercream (with blueberry or beet juice)
- Top with edible lavender buds and candied lemon slices
- Pipe floral designs with buttercream
- Sprinkle with powdered sugar for a rustic finish
- Garnish with herbs like thyme or mint
Make-Ahead & Storage Tips
- Store frosted cake in the fridge for up to 4 days
- Freeze unfrosted cake layers for up to 2 months
- Bring to room temp before serving
- Refresh with a light syrup if dry after freezing
- Make frosting a day ahead and re-whip before using
When to Serve Lemon Lavender Cake
This cake is perfect for:
- Spring & summer brunches
- Weddings & bridal showers
- Garden parties & tea time
- Easter or Mother’s Day
- Dessert boards or cake bars
Looking for more lemon-based desserts with a twist? Try this irresistible lemon meringue pie.
Frequently Asked Questions
Q: Can I use dried lavender in the cake?
A: Yes, but make sure it’s culinary grade. Never use lavender from floral arrangements or craft stores.
Q: How do I keep lavender from tasting too strong?
A: Infuse milk or syrup instead of mixing directly into the batter. It gives a more delicate flavor.
Q: Can I make this without eggs?
A: Yes! Use ¼ cup unsweetened applesauce per egg as a substitute.
Q: Can I skip the frosting and use glaze instead?
A: Absolutely! A simple lemon glaze is perfect for loaf versions or more casual bakes.
Q: Can I make this as a sheet cake?
A: Yes! Bake in a 9×13 pan, increase baking time slightly, and keep frosting thin for easy slicing.
Final Thoughts
This lemon lavender cake is more than a treat — it’s a moment. Whether you’re celebrating spring, hosting a tea party, or just craving something light and lovely, this cake delivers a balance of brightness and beauty with every bite.
Looking for other lemon-flavored baked treats? Try these sweet and tangy lemon cake cookies with powdered sugar next!
