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Lavender Lemon Cream Cake topped with White Chocolate Frosting, beautifully decorated.
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Lavender Lemon Cream Cake with White Chocolate Frosting

A delightful dessert that combines floral lavender with zingy lemon, topped with sweet white chocolate frosting for a perfect treat.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Floral Dessert, Lavender Lemon Cake, Special Occasion Cake, Spring Baking, White Chocolate Frosting
Servings: 12 servings
Calories: 350kcal

Ingredients

For the Cake

  • 2.5 cups all-purpose flour A light, airy base for the cake.
  • 2.5 teaspoons baking powder Ensures the cake rises perfectly.
  • 0.5 teaspoon salt Balances the sweetness.
  • 1 cup unsalted butter Adds richness and moisture to the cake.
  • 2 cups granulated sugar Sweetens the cake beautifully.
  • 4 large eggs Binds everything together.
  • 1 cup whole milk Makes the cake tender and moist.
  • 2 pieces zest of lemons Delivers a fresh, aromatic flavor.
  • 2 tablespoons fresh lemon juice Brightens up the cake’s taste.
  • 1 teaspoon vanilla extract A classic flavor enhancer.
  • 1 tablespoon dried culinary lavender Provides a floral note.

For the Frosting

  • 1 cup white chocolate chips Adds creaminess to the frosting.
  • 4 cups powdered sugar Sweetens and thickens the frosting.
  • 2-3 tablespoons heavy cream Adjusts frosting consistency.
  • optional purple food coloring For a stunning visual appeal.

For Decoration

  • to taste fresh lavender sprigs A pretty touch.
  • to taste lemon slices Enhances presentation and flavor.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  • In a bowl, whisk together the all-purpose flour, baking powder, and salt.
  • In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the lemon zest, lemon juice, and vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  • Gently fold in the dried culinary lavender.

Baking

  • Divide the batter evenly among the prepared pans and bake in the preheated oven for 25-30 minutes.
  • Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Frosting and Assembly

  • Melt the white chocolate chips and let them cool slightly.
  • Beat the softened butter until creamy, then add the powdered sugar, vanilla extract, and cooled melted white chocolate.
  • Mix until smooth, adding heavy cream to reach your desired consistency.
  • Place one layer of cake on a serving plate and spread frosting on top, repeating for remaining layers.
  • Use remaining frosting to cover the top and sides of the cake.
  • Decorate with fresh lavender and lemon slices.

Notes

Make sure your butter is softened before creaming, and use culinary-grade lavender for the best flavor. Consider adding lemon extract for more depth.