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(Last Updated On: September 26, 2022)Best Lemon Lavender Cake Recipe
This easy lemon lavender cake recipe is so moist, rich and flavorful!
With ingredients like culinary lavender flowers, fresh lemon juice and zest, and vanilla–this cake has the best ever flavor!
The crumb is light and the perfect balance of rich and sweet, with a delicious and creamy lavender vanilla frosting.
I’ve just started experimenting with brewed tea in baking, and it is such a fun, easy and rewarding process!
I would say that after all my baking experiments, brewing tea into the milk already in the cake is the best way to infuse a ton of flavor without changing the texture of the cake.
I can’t wait to try new flavors with this technique!
Vegan Vanilla Lavender Cake
The most important thing when making cakes, in my opinion, is to use the freshest ingredients you can!
Freshly squeezed lemon juice, fresh lemon zest, culinary-grade lavender brewed into your favorite milk.
This way you have the true flavors of the ingredients and nothing artificial, it’s totally worth the extra step!
You can also use real vanilla bean to take this cake to the next level, but I just used pure vanilla instead of imitation vanilla and still loved the result.
INGREDIENTS
- Lavender Milk – Brewed culinary lavender in almond milk infuses the entire cake, as well as the frosting, with real lavender flavor!
- Vegan Butter – Be sure to use vegan butter sticks that are softened.
- White Sugar – The best sugar for the cake’s color and sweetness.
- Lemon Juice & Zest – Try to use juice and zest that are as fresh as possible!
- Vegetable Oil – You can also use canola or another neutral oil.
- Vanilla – Lavender and vanilla are a match made in heaven.
- All-Purpose Flour – You can also use a 1:1 gluten-free flour blend!
- Cornstarch – Combined with the flour, this creates a homemade cake flour that results in a lighter crumb.
- Baking Powder & Soda – To get the perfect amount of rise in the cake.
- Salt – To bring out all the lovely flavors in this cake.
- Lavender Frosting – A simple combination of leftover lavender milk, vegan butter, lemon juice, vanilla and powdered sugar.
How to Make Lavender Layer Cake
Making the Cake Batter
To begin making this vegan cake, heat the almond milk until it’s very warm but not boiling, then add the lavender and let steep for 10-15 minutes, then strain the tea out of the milk.
Preheat oven to 350 degrees F, then line two nine inch cake pans with a circle of parchment paper on the bottom. Then lightly grease the whole pan and parchment paper and add a light dusting of flour, set aside.
Add the vegan butter and sugar to a bowl and mix on medium for two minutes until light and creamy. Add the lavender milk (reserve two tablespoons for later), lemon juice, lemon zest, oil and vanilla and mix until combined.
Add the flour, cornstarch, baking powder, baking soda and salt and mix until smooth. Divide equally into two pans, then bake for 30-33 minutes, or until a toothpick comes out clean when inserted into the center of the cakes.
Cool for 15 minutes, then run a butter knife along the edges and carefully flip over onto a cooling rack to fully cool.
Making the Lavender Buttercream Frosting
To make the lavender frosting, beat the butter on medium with a hand mixer for two minutes until light and fluffy, then add the remaining lavender milk, lemon juice and vanilla and mix again.
Add the powdered sugar in one cup intervals, mixing in between. Add some red and blue food coloring if desired to make the frosting a light purple like I did!
Place a cake layer on a serving plate, add a layer of frosting, followed by the second cake layer. Then, generously frost the top and sides of the cake. I decorated mine with some extra lavender flowers around the edges, but this is optional. I like to let this set in the fridge for about 30 minutes to make cutting easier, then enjoy!
STORING
This cake can be stored in an airtight container for up to four or five days–if your home is particularly warm I would highly recommend keeping it in the fridge too.
Homemade Citrus Tea Cake Recipe
Lavender is such a delicious and fun flavor to bake with!
It’s a fun and simple way to make your baked good extra special and tasty. I love using it year round but especially in the springtime!
If you haven’t already, you have to try my Vegan Lavender Lemon Shortbread Cookies–they have a simple glaze and are made with real lavender flowers.
This recipe is:
- Flavorful
- Moist
- Rich
- Vegan
- Dairy Free
- Easy to Make
- Filled with Fresh Ingredients
Try some more vegan cake recipes!
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Lemon Lavender Cake
This delicious lemon lavender cake recipe is so moist, flavorful and unique. The best vegan tea cake with vanilla lavender frosting layers!
Ingredients
For the Cake
- 1 1/4 Cups Almond Milk
- 1 Tbsp Culinary Grade Lavender + more to top
- 1/2 Cup Vegan Butter (stick), softened
- 1 2/3 Cups White Sugar
- 1/2 Cup Fresh Lemon Juice
- 3 Tbsp Lemon Zest
- 1/2 Cup Vegetable Oil
- 2 Tsp Vanilla
- 2 2/3 Cups All-Purpose Flour
- 1/3 Cup Cornstarch
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
For the Lavender Frosting
- 1 Cup Vegan Butter (stick), softened
- 1-2 Tbsp Lavender Milk (from above)
- 1 Tbsp Lemon Juice
- 1 Tsp Vanilla
- 4 Cups Powdered Sugar
Instructions
- Heat the almond milk until it's very warm but not boiling, then add the lavender and let steep for 10-15 minutes, then strain the tea out of the milk.
- Preheat oven to 350 degrees F. Line two 9 inch cake pans with a circle of parchment paper on the bottom. Then lightly grease and add a light dusting of flour, set aside.
- For the cake, add the vegan butter and sugar to a bowl and mix on medium for two minutes until light and creamy.
- Add the lavender milk (reserve two tablespoons for later), lemon juice, lemon zest, oil and vanilla and mix until combined.
- Add the flour, cornstarch, baking powder, baking soda and salt and mix until smooth.
- Divide equally into two pans, then bake for 30-33 minutes, or until a toothpick comes out clean when inserted into the center of the cakes.
- Cool for 15 minutes, then run a butter knife along the edges and carefully flip over onto a cooling rack to fully cool.
- To make the frosting, beat the butter on medium with a hand mixer for two minutes until light and fluffy, then add the remaining lavender milk, lemon juice and vanilla and mix again. Add the powdered sugar in 1 cup intervals, mixing in between. Add some red and blue food coloring if desired to make the frosting purple like I did!
- Place a cake layer on a serving plate, add a layer of frosting, followed by the second cake layer. Then, generously frost the top and sides of the cake. I decorated mine with some extra lavender flowers around the edges, but this is optional. I like to let this set in the fridge for about 30 minutes to make cutting easier, then enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 673Total Fat: 33gSaturated Fat: 5gTrans Fat: 4gUnsaturated Fat: 26gCholesterol: 2mgSodium: 245mgCarbohydrates: 92gFiber: 1gSugar: 66gProtein: 4g
Lavendar is underutilized in baking! Love this combination with the bright lemon flavor! Such a great cake!
I couldn’t agree more! Thank you!
This is so pretty and delicious! I love the color of that lavender frosting. So good!
Thanks so much!
Cake looks so moist, and the combination of flavors is fantastic. Thanks for sharing
Thank you so much!
Love the refreshing combination of lemon and lavender in this amazing cake. Can’t wait to try a slice.
Thank you! 🙂