Description
A fragrant and tender lavender cake perfectly balanced with lemon and honey, topped with a rich lavender buttercream.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 8 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 6 g (1 tsp) kosher salt
- 220 g (1 1/8 cups) granulated sugar
- 2 large eggs, room temperature
- 113 g (1/2 cup) unsalted butter, softened
- 240 ml (1 cup) buttermilk or plain yogurt
- 45 g (3 tbsp) honey
- Zest and juice from 1 lemon
- 2 g (1 tbsp) culinary lavender, dried
- 120 ml (1/2 cup) whole milk
- 5 ml (1 tsp) vanilla extract
- 226 g (1 cup) unsalted butter (for frosting)
- 480 g (4 cups) confectioners’ sugar, sifted
- 30–45 ml (2–3 tbsp) heavy cream
- Pinch of salt
Instructions
- Warm the whole milk and steep the culinary lavender for 10 minutes, then strain and cool.
- Preheat the oven to 175°C (350°F) and prepare the cake pans.
- Sift together the dry ingredients.
- Cream the butter and sugar, then add eggs one at a time.
- Gradually build the batter with dry ingredients and milk until just combined.
- Pour into pans and bake for 25–30 minutes.
- Cool the cakes and level the tops if necessary.
- Prepare the lavender buttercream by beating butter and gradually adding confectioners’ sugar.
- Assemble the cake by spreading buttercream between layers and frosting the outside.
- Chill for 20-30 minutes before serving the cake.
Notes
For a lighter crumb, consider replacing some all-purpose flour with cake flour. Store the frosted cake in an airtight container for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg