There’s something magical about the combination of lemon and lavender that evokes memories of warm afternoons spent in my grandmother’s garden. As a child, I would often find myself following her around as she tended to her flowers, the sweet scent of lavender wafting through the air. This Sunny Citrus Layer Cake celebrates that cherished time with a light, zesty lemon flavor complemented by a subtle hint of lavender. It’s perfect for any occasion or simply to brighten your day!

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 4 large eggs
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon culinary lavender, finely chopped

For the Lemon Lavender Syrup:

  • 1 cup granulated sugar
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon culinary lavender

For the Lemon Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon heavy cream (optional, for a smoother consistency)

Instructions

Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter and mix on medium speed until the mixture resembles coarse crumbs.

In another bowl, whisk together the milk, eggs, lemon juice, lemon zest, and chopped lavender until well combined.

Gradually add the wet ingredients to the dry mixture, mixing until just combined. Be careful not to overmix—the batter should be smooth but still slightly lumpy.

Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

While the cakes are baking, prepare the lemon lavender syrup. In a small saucepan, combine sugar, water, lemon juice, and lavender. Bring to a simmer over medium heat, stirring until the sugar dissolves. Once cooled, strain the syrup to remove the lavender and set aside.

Once the cakes are done, let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, poke holes in the tops of the cakes and brush generously with the lemon lavender syrup.

For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, beating well after each addition. Add the lemon juice, lemon zest, and heavy cream, and continue beating until the frosting is fluffy and smooth.

To assemble the cake, place one layer on a serving plate. Spread a layer of frosting on top, then add the second layer and repeat the process. Place the final layer on top and frost the entire cake with the remaining buttercream, smoothing it out as desired.

Garnish with a sprinkle of lemon zest and a few lavender buds for a beautiful finish. Slice, serve, and enjoy the bright, fresh flavors that will surely bring a smile to your face and warm memories to your heart!