If you're looking to create a cake that steals the show at any gathering, this Lemon Lavender Wedding Cake is your secret weapon. It’s a delightful blend of zesty lemon and fragrant lavender, making it perfect for spring or summer events.
The star of the cake is, of course, the all-purpose flour, providing the structure. Granulated sugar adds sweetness while unsalted butter contributes richness and moisture. Whole milk helps create a smooth batter, ensuring a tender crumb. Fresh lemon juice and lemon zest give the cake its vibrant citrus flavor, while dried lavender buds introduce a subtle floral note. Baking powder ensures the cake rises beautifully, and a pinch of salt enhances all the flavors. For the frosting, powdered sugar and vanilla extract smooth out the tang of lemon, creating a creamy, luscious topping.
This cake pairs beautifully with a light, sparkling wine or a refreshing iced tea. Serve it at garden parties or bridal showers for a truly memorable treat.
Start by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them. This prevents sticking and ensures easy removal.
In a bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside for now; it’s your foundation.
In a large mixing bowl, cream the butter and sugar until they’re light and fluffy. This step is crucial for a light texture, so don’t rush it. Add the eggs one at a time, mixing well after each so they’re fully incorporated.
Now, stir in the lemon zest, lavender buds, and lemon juice. The aroma at this point will be irresistible! Gradually alternate adding the flour mixture with the milk, beginning and ending with the flour. Mix until just combined to avoid overworking the batter.
Divide the batter evenly among your prepared pans. Smooth the tops for even baking. Pop them in the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
For the frosting, beat the butter until creamy. Gradually incorporate the powdered sugar, lemon juice, lemon zest, and vanilla extract. Keep beating until it’s smooth and fluffy, perfect for spreading.
Once the cakes are completely cool, it’s time to assemble. Start layering by spreading frosting between each cake layer. Cover the entire cake with the remaining frosting, smoothing it out as you go. Feel free to garnish with additional lavender buds for a touch of elegance.
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