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Lavender Lemon Cream Cake with White Chocolate Frosting served on a rustic table
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Lavender Lemon Cream Cake with White Chocolate Frosting

A delightful cake that combines floral lavender and zesty lemon flavors, layered with silky white chocolate frosting.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Floral Dessert, Indulgent Cake, Lavender Cake, Lemon Cake, White Chocolate Frosting
Servings: 12 servings
Calories: 450kcal

Ingredients

For the Cake

  • 2.5 cups all-purpose flour The foundation of your cake, ensuring a light and fluffy texture.
  • 2.5 teaspoons baking powder This ingredient helps your cake rise beautifully.
  • 0.5 teaspoon salt Enhances the flavors of other ingredients.
  • 1 cup unsalted butter, softened Provides richness and moisture.
  • 1.5 cups granulated sugar Adds sweetness to balance the tartness of lemon.
  • 4 large eggs Binds the ingredients together and supports a fluffy structure.
  • 1 tablespoon lemon zest Gives an intense burst of lemon flavor.
  • 0.25 cup fresh lemon juice Adds brightness and acidity.
  • 1 cup whole milk Contributes to the cake's moistness.
  • 1 tablespoon dried culinary lavender Infuses a subtle floral aroma and flavor.

For the Frosting

  • 1 cup white chocolate chips Essential for that creamy frosting texture.
  • 3 cups powdered sugar Sweetens your frosting just right.
  • 1 teaspoon vanilla extract Elevates the flavor profile.
  • 2-3 tablespoons heavy cream Adjusts frosting consistency.
  • to taste optional purple food coloring For a whimsical touch.

For Decoration

  • to taste optional fresh lavender sprigs A beautiful finishing touch.
  • to taste optional lemon slices Adds a pop of color and freshness.

Instructions

Preparation

  • Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Mixing the Batter

  • In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate bowl, beat together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, ensuring each is well combined before adding the next.
  • Mix in the lemon zest and fresh lemon juice.
  • Gradually add dry ingredients to the wet mixture, alternating with the milk, and stir in the dried lavender at the end.

Baking and Cooling

  • Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Frosting

  • Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Allow to cool.
  • In a large mixing bowl, beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and melted white chocolate, mixing until well combined. Adjust consistency with heavy cream if needed.

Assembling the Cake

  • Place one cake layer on a serving plate and spread frosting on top. Add the second cake layer and frost the top and sides.
  • Decorate with fresh lavender sprigs and lemon slices.

Notes

For quality results, use high-quality butter and chocolate. You can store leftovers in the fridge for up to 5 days.