Lemon Lavender Cake
This lemon lavender cake is light, tender, and perfectly balanced with delicate floral notes of lavender and bright lemon curd.
The lavender flavor comes from steeping dried lavender in warm milk, which is included in both the cake batter and frosting.
This Recipe At a Glance
- Flavor: lemon + lavender (bright + floral, not perfumey)
- Texture: light, tender crumb (reverse creaming method)
- Filling: lemon curd (about 1/2 cup per layer)
- Frosting: lavender Swiss meringue buttercream
- Pan size: 3×8-inch or 4×7-inch layers
- Make ahead: curd + frosting can be made in advance (great for splitting up the work)
How to Make This Lemon Lavender Cake
This cake has a few components (lemon curd, lavender milk, cake layers, buttercream), so I recommend making it in stages. It makes the whole process feel a lot easier.
Step 1: Make the Lemon Curd
Make the lemon curd first so that it has time to cool and thicken.
However, if you’re running short on time, you can also use store-bought lemon curd.
Step 2: Make the Lavender Milk
Next, we tackle the lavender milk. This step might seem odd, but steeping dried lavender in steamed milk is the best and easiest way to incorporate that delicate floral flavor into our cake layers and buttercream.
It’s important that you let the lavender steep for 15 minutes to allow the flavor to infuse into the milk.
Step 3: Bake the Lemon Lavender Cake Layers
Then it’s time to make the lemon lavender cake batter. This batter uses the reverse creaming method (dry ingredients + butter first), then you mix in the liquids to keep the crumb extra tender.
Pour half of the cake batter (about 900g) into a separate bowl. Use a small drop of gel food coloring to color one bowl of batter purple and the other bowl yellow.
Alternate spoonfuls of both colors of batter into the prepared pans. Use a butter knife or a small offset spatula to swirl the batter together.
Bake the layers for 33-36 minutes or until a toothpick comes out with a few moist crumbs.
Remove the cake layers from the oven and let them cool in the pans for about 10 minutes.
Gently run an offset spatula around the rim of the cake pans to loosen them, then flip the cake layers onto wire racks to finish cooling.
Once cooled, use a serrated knife to level the top of each cake layer.
Step 4: Make the Lavender Frosting
While the cake layers bake and cool, make the lavender frosting.
I like to use my Swiss meringue buttercream (SMBC) as a base, because it isn’t too sweet and really lets the flavors in this buttercream shine through!
Wait to color the frosting until the cake has been filled and frosted.
If you aren’t a fan of SMBC, I’d recommend adding the lavender milk to a batch of my American buttercream or 1.5 batches of my hybrid buttercream.
Step 5: Stack and Fill the Cake Layers
Then it’s time to assemble this cake! Stack and frost cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.
Spread a thin layer of buttercream on top of each cake layer.
Pipe a thick ring of buttercream around the edge of the cake layer and fill the center with lemon curd.
I like to add about 1/2 cup of lemon curd between each layer.
Flip the top cake layer upside down to make it easier to frost and get sharp corners.
Step 6: Chill and Crumb Coat the Cake
Chill the cake in the freezer for 5-10 minutes to prevent the layers from sliding, then add a thin coat of frosting around the cake that fully covers the cake layers.
Smooth using a bench scraper, then chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Step 7: Add the Second Layer of Frosting & Decorate
Set aside 2/3 cup of frosting, then add a second layer of frosting to the cake with the remaining buttercream. Use a large offset spatula to give the frosting a textured look.
Color half of the reserved frosting yellow, and the other half purple with gel food coloring.
Use a small offset spatula to add colorful swipes of frosting around the cake and blend them into the white frosting. Then enjoy!
Substitutions and Swaps
Below are some swaps and substitutions that can be made in this cake recipe.
- Culinary Lavender – I like to use culinary lavender that I order on Amazon in this recipe. You can also find it at some specialty food stores.
- Whole Milk – Skim milk, half and half, or alternative milk can also be used to make the lavender milk.
- Cake Flour – This recipe turns out best with cake flour, but you can use a gluten-free flour blend or all-purpose flour if that’s all you have on hand.
- Granulated Sugar – I do not recommend reducing the amount of sugar because it will change the texture of the cake layers.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
- Egg whites – I like to use the pasteurized egg whites that come in a carton, but you can also use 7 fresh egg whites or 4 whole, large eggs. If you have an egg allergy, you can try using flaxseed eggs or an egg replacer.
- Sour Cream – You can also use full-fat yogurt, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
- Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
Troubleshooting
Why does my cake taste too “lavender-y”?
Lavender gets stronger the longer it steeps. Stick with the full 15 minutes, don’t steep longer, and use culinary lavender.
My lavender flavor is too subtle. How do I boost it?
Steep for the full 15 minutes, and use the lavender milk in both the cake and frosting.
Why is my Swiss meringue buttercream lumpy or broken?
Keep mixing — it often comes back together with time. If it still hasn’t smoothed out after ~10 minutes, it likely needs a temperature adjustment (too cold or too warm).
Why is my lemon curd squishing out/layers sliding?
Use a thick buttercream dam and chill the cake between steps. Freezing the stacked cake for 5–10 minutes before the crumb coat helps a lot.
My cake layers are hard to frost cleanly. What helps?
Chill the layers before stacking (even 20 minutes in the freezer). Cold layers are easier to fill and stack.
Frequently Asked Questions
Can I use lavender extract instead of dried lavender?
Start with 1 teaspoon, taste the frosting/batter, and adjust if you want a stronger flavor.
Can I use carton/pasteurized egg whites for the Swiss meringue buttercream?
Yes. They may take longer to whip and might not reach quite the same stiff peaks, but once you add the butter, it should come together.
If I double the hybrid buttercream, do I also double the lavender milk?
Yes. Double the lavender milk when doubling the frosting.
Can I make this recipe into cupcakes?
Yup! Bake at 350°F for 18–21 minutes. One batch makes about 3 dozen cupcakes (depending on liner size).
Can I use Italian meringue buttercream instead?
Yes. Italian meringue buttercream works great with these flavors.
Can I use lemon + orange zest in the curd?
Yes! That combo works and gives a more complex citrus flavor.
Tips for Making the Best Lavender Lemon Cake
- Let the dried lavender steep in the milk for 15 minutes to give this cake an amazing flavor!
- Properly measure the flour. Either spoon it into the cup measure, then level with a knife, or use a kitchen scale to measure your dry ingredients.
- Ingredients at room temperature mix together better, so be sure to set out any cold ingredients ahead of time.
- Chill the cake before adding the crumb coat. This will help lock all the lemon curd filling in place and prevent the cake layers from sliding.
- If your cake layers do seem to be sliding, insert a wooden dowel or chopstick through the center of the cake to help keep the layers in place.
Let Me Know What You Think!
If you make this lemon lavender cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.
Tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.
Lemon Lavender Cake
Equipment
Ingredients
Lemon Curd
- 1 cup granulated sugar 200g
- 2 tbsp lemon zest – zest of 2 large lemons 10g
- 6 large egg yolks 150g
- 1/2 cup lemon juice – juice of 2 large lemons 120g
- 1/2 cup butter unsalted, cold and cut into Tbsp-sized pieces 113g
Lavender Milk
- 1 cup whole milk, room temperature 240g
- 3 Tbsp dried culinary lavender 8g
Lemon Lavender Cake Recipe
- 3 cups granulated sugar 600g
- 2 Tbsp lemon zest – about 2 large lemons 10g
- 3 cups cake flour 360g
- 2 1/2 tsp baking powder 10g
- 1 tsp fine salt 6g
- 1 cup (2 sticks) unsalted butter, room temperature 226g
- 1 cup carton egg whites or 7 large egg whites, room temperature 240g
- 1 cup full-fat sour cream, room temperature 250g
- 1/2 cup lavender milk – made in recipe above 120g
- 2 Tbsp vegetable or canola oil 28g
- 1 tsp vanilla extract or vanilla bean paste 4g
- purple and yellow gel food coloring optional
Lavender Buttercream Frosting
- 8 large egg whites, room temperature 240g
- 2 1/2 cups granulated sugar 500g
- 2 cups (4 sticks) unsalted butter, room temperature 452g
- 1/4 cup lavender milk, room temperature 60g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1/2 tsp fine salt 3g
- purple and yellow gel food coloring
Instructions
Lemon Curd
- Make the lemon curd first so that it has time to cool and thicken. Separate 6 yolks from the whites and set aside the egg whites to make the Swiss meringue buttercream later in the process. Make sure the eggs are cold when you separate them; it makes the process easier.
- Add 1 cup of sugar into a small saucepan. Zest 2 lemons into the saucepan and massage the zest into the sugar with your fingertips. This helps release the oil in the zest and gives this curd a bright, citrusy flavor.
- Add in 6 egg yolks and whisk the mixture together until it becomes lighter in color. Then mix in the juice of 2 large lemons (about 1/2 cup).
- Heat on medium-low, stirring constantly with a wire whisk until the mixture thickens and just starts to bubble.
- Remove the pan from heat, then add 1/2 cup of cold butter that's been cut into smaller pieces. Mix until the butter is fully melted and the ingredients are combined.
- Pour the lemon curd through a fine mesh strainer into a separate bowl to remove any bits of cooked egg, zest, or lemon seeds. This gives it a perfectly smooth texture! Set aside to cool. If you make the curd in advance, cover it flush with plastic wrap to prevent it from forming a skin and store it in the fridge for up to a month.
Lavender Milk
- Next, make the lavender milk. Pour 1 cup of milk into a small saucepan.
- Heat over medium heat until the milk begins to simmer. Remove the pan from the stovetop. Add 3 Tbsp dried lavender to the milk.
- Let the mixture steep for 15 minutes, then pour the liquid through a strainer into a small bowl. You should end up with just a little over 3/4 cup (the lavender will absorb some of the milk). Set aside to cool before using in the cake batter and frosting.
Lemon Lavender Cake Layers
- Then it's time for the cake layers! Preheat the oven to 350°F/175°C and line and grease three, 8-inch cake pans or four, 7-inch cake pans with parchment rounds and non-stick spray (I used 7-inch cake pans).
- Add 3 cups sugar and 2 Tbsp lemon zest into a large bowl or the bowl of a stand mixer. Use your fingertips to massage the zest into the sugar to help release the oil in the zest. You should be able to smell the oils being incorporated into the sugar.
- Add 3 cups cake flour, 2 1/2 tsp baking powder, and 1 tsp salt into the bowl with the sugar and whisk together until combined.
- Then mix in 1 cup (2 sticks) of unsalted butter with a paddle attachment or hand mixer on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
- Mix in 1 cup of egg whites on a medium speed until incorporated. The batter should be quite thick at this point.
- Then add in 1 cup sour cream, 1/2 cup lavender milk (made in the recipe above), 2 Tbsp vegetable oil, and 1 tsp vanilla extract. Mix on a low speed until incorporated.
- Scrape down the sides and bottom of the bowl with a rubber spatula, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together. This cake recipe uses the reverse creaming method, so this step is important to help give the cake layers a lighter texture.
- Pour half of the cake batter (about 900g) into a separate bowl. Use a small drop of gel food coloring to color one bowl of batter purple and the other bowl yellow.
- Alternate spoonfuls of both colors of batter into the prepared pans. Use a butter knife or a small offset spatula to swirl the batter together. Bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs. Let the cake layers cool in the pans for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
- Flip the cake layers onto a wire rack to cool. Use a serrated knife to level the top of the layers once they're fully cooled.
- If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before assembling your cake. The cake layers should still be cold to the touch, which will make it easier to assemble your cake.
Lavender Swiss Meringue Frosting
- While the cake layers bake and cool, make the lavender buttercream frosting. Before making the frosting, be sure to thoroughly clean your mixing bowl. If there’s any grease it can make it difficult to whip up the meringue.
- In a medium-sized pot, add about 1 inch of water and bring to a simmer.
- Add 8 egg whites (use the 6 egg whites saved from making the lemon curd, plus two additional egg whites) and 2 1/2 cups of granulated sugar into a large metal bowl.
- Place the bowl on top of the pot filled with simmering water. The bowl should create a seal over the pot. Make sure the water isn’t actually touching the bottom of the bowl, or it can cook the egg whites.
- Whisk the mixture constantly for about 3 minutes, until it reaches 160°F / 71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
- Lift the bowl away from the pot and dry the bottom with a towel. Pour the mixture into the bowl of a stand mixer and beat on a medium-high speed with a whisk attachment. Mix for about 10 minutes, or until you have stiff, glossy peaks.
- Mix in 2 cups of unsalted butter at a medium speed, 1 stick at a time. Then add 1/4 cup lavender milk (made in recipe above), 2 tsp vanilla extract, and 1/2 tsp salt, and mix on medium until fully incorporated. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
- The frosting should have a thick, whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick. If it doesn't seem to come together after an additional 10 minutes of mixing, check out my Swiss meringue troubleshooting guide.
- To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for a couple of minutes. Wait to color the frosting until the cake has been filled and frosted.
- Place the frosting in a large piping bag and cut a 1-inch opening at the base of the bag. Set aside.
Assembling this Lemon Lavender Cake
- Stack and frost cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.
- Spread a thin layer of buttercream on top of each cake layer. Pipe a thick ring of buttercream around the edge of the cake layer and fill the center with lemon curd. I like to add about 1/2 cup between each layer. Flip the top cake layer upside down to make it easier to frost and get sharp corners.
- Chill the cake in the freezer for 5-10 minutes to prevent the layers from sliding, then add a thin coat of frosting around the cake that fully covers the cake layers. Smooth using a bench scraper, then chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Set aside 2/3 cup of frosting, then add a second layer of frosting to the cake with the remaining buttercream. Use a large offset spatula to give the frosting a textured look.
- Color half of the reserved frosting yellow, and the other half purple with gel food coloring. Use a small offset spatula to add colorful swipes of frosting around the cake and blend them into the white frosting. Then enjoy!
Video
Notes
Making this Lemon Lavender Layer Cake in Different Sizes
One batch of batter is about 1800g or 10 cups, so I add roughly 600g to each of my cake pans when using 3, 8-inch cake pans, or 450g to my cake pans when using 4, 7-inch cake pans. You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350°F/175°C. If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need. If you want to make lemon lavender cupcakes, bake them at 350°F/175°C for 18-21 minutes. One batch of batter will make about 3 dozen cupcakes (yield will vary based on the size of your liners). Or if you just want to make a dozen cupcakes, you can use my lemon lavender cupcake recipe.Tips for Making the Best Lemon Lavender Layer Cake:
- Let the dried lavender steep in the milk for 15 minutes to give this cake an amazing flavor!
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
- Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake. This makes it a lot easier to stack and frost.
- Chill the entire cake before adding the crumb coat. This will help lock all the lemon curd filling in place and prevent the cake layers from sliding.
- If your cake layers do seem to be sliding, insert a wooden dowel or chopstick through the center of the cake to help keep the layers in place.
Making This Cake in Advance and Storage Tips
I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable! The lemon curd can be made up to a month in advance and stored in the fridge. Just be sure you save the egg whites to make the Swiss meringue buttercream. The cake layers can also be made in advance and frozen. They taste just as great when they’re frozen as when they’re fresh, I promise! You can make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. Let it come to room temperature, then give it a good stir (or quick re-whip) to smooth it out. If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.Nutrition
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Hi Chels cant wait to try this recipe. Can you also do a tiramisu cake with sponge layers soaked in coffee syrup not using ladyfingers. I trust your recipes they never let me down.
Btw what ever happened to your pink kitchen aid from your old videos??
Hi Ren,
That is such a fun idea!! I’ll have to add it to my list 🙂 I gave my pink KitchenAid to a friend in New York when we moved, so it’s living a different life now!
Oh man, I need to move back to Washington so I can be your neighbor. LOL!
I made your caramelly chocolate chip cookie bar things the other day and now I want to make this cake too (and the Earl Grey lavender cake). They all look so beautiful and amazing! The best part is watching the process in your shorts. Thanks for making amazing recipes to share!!
Hi Deidre,
You are too sweet!! I wish I could share everything I bake with you 🙂 Thank you for the kind words and for using my recipes. It means the world to me!!
I made this recipe into a cupcake version (it made exactly 3 dozen, baked at 350 for 18 min) and placed the lemon curd in the middle of each cupcake. It turned out delicious! This recipe is phenomenal and I’ll definitely be making it again! I look forward to making this as the intended cake version in the future 🙂
Hi Julia,
So happy to hear that!! Thank you so much for sharing 🙂 Happy baking!!
Hi Chels,
can I frost this cake with the classic italian meringue buttercream?
Hi Magda,
You totally can frost this cake with a classic Italian meringue buttercream 🙂 That would be delicious!!
Hi, I can’t source whole lavender, how could I make this recipe work with lavender extract if possible?
Hi Lindsay,
Great question! Sadly I haven’t tested this recipe with lavender extract before, but I’d recommend adding a tsp, then taste testing the frosting/cake batter and adjusting as need if you want a stronger flavor. Hope that helps, happy baking!
I am making this cake tomorrow for a friend’s birthday and will double your hybrid buttercream (want to make sure I have enough to decorate). Do I increase the lavender milk?
Thanks!
Hi Debbie,
Great question! Yes, I’ve recommend doubling the amount of lavender milk and adding it to a double batch of my hybrid buttercream recipe. Hope that helps and that the cake turns out great! Happy baking!
@Chelsweets, the cake turned out great! My friend loved it. Thank you.
I have left over buttercream & want to make cupcakes using this recipe. Can I scale it down by 1/3 to make 12 cupcakes? Thanks again!
Hi Debbie,
Yahoo! So happy to hear that 🙂 You can definitely scale down this recipe and make cupcakes. Fill them 3/4 full and bake for 18-22 min at 350 F. Hope that helps, happy baking!
I made a dozen cupcakes from this recipe and they turned out great! Thank you for such an amazing recipe!
Hi!!
I plan on making this for my birthday but want to be able to use buttercream to design the cake. Do you know if this buttercream will do well with piping tools?
Thank you!!!
I’m new to baking, but was still able to get this recipe to come out great! Thank you for the inspiration and clear & helpful instructions!
So happy to hear that Alex 🙂 Thank you for sharing!!
I love this recipe! I’m trying to make it as a sheet cake for a family members birthday. Can I substitute the fresh egg whites in the buttercream with carton egg whites ? I’d still follow the same instructions (heating up with the sugar), but I’m trying to cut the cost where I can since whole eggs are so pricey right now! Please let me know, thank you! (:
Hi Abigale!! So happy to hear you love this recipe 🙂 I created this recipe so that you use basically all the egg yolks to make the lemon curd, and then all the egg whites to make the frosting! It makes it really seamless and cost effective if you make both parts of the recipe, but if you aren’t planning to make the lemon curd, then I get not wanting to use that many egg whites on their own.
But yes, you totally can use pasteurized egg whites to makeSwiss meringue buttercream. Just keep in mind they might take a bit longer to whip up, and you may not be able to get completely stiff peaks the same way you would with regular egg whites. However, once you add in the butter it should all come together. Hope that helps, happy baking!
Could I use the zest of one lemon and one orange for the curd?
I made the cake and my husband kept trying to eat the batter because it tasted so good so hopefully I can get the buttercream to work ?.
Hi Brittni,
Omg I’m laughing at your husband sneaking the batter—that’s always the best sign!!
And yes, you can absolutely use the zest of one lemon and one orange in the curd! That combo sounds so good. It’ll give the curd a more complex citrus flavor, and orange pairs beautifully with the lemon and lavender in the cake.
Fingers crossed the buttercream comes together perfectly—if you run into any issues, I’m always happy to help troubleshoot!
I made this cake for a birthday and I must say I was a little bit nervous to make it. However this recipe was worded perfectly for me to understand and I had no problems and the cake was divine. Especially the frosting.
Hi Jessica,
This made my day—thank you so much for sharing! I totally get being a little nervous before starting a new recipe (especially for a birthday!), so it means the world to hear that everything came together smoothly. I’m so happy the instructions were clear and easy to follow—that’s always my goal!
And yay for loving the frosting!! It’s one of my favorites too. Happy baking!!
Hi Chels, i was wondering if i can use this recipe for cupcakes. ?
Hi Erika,
Hi! Yes, you can absolutely use the lemon lavender cake recipe for cupcakes! HFill each cupcake liner about 2/3 full (around 3–4 tablespoons of batter per liner). Bake at 350°F (175°C) for about 18–21 minutes, or until the centers spring back when gently touched and a toothpick comes out with a few moist crumbs. It should make about 24 standard cupcakes, depending on how full you fill them. hope that helps, happy baking!
FANTASTIC recipe. I have made this cake multiple times and it is always a hit.
I regularly make your WSAC as well (big big fan of that one too) and noticed the ratios of the “main ingredients” are almost the same. Why do you prefer to use cake flour in place of AP flour for this recipe and not the WSAC?
And thank you for all of your amazing recipes. I have never made anything I didn’t like from you ??
Hi Brittany,
Ahhh you’re the sweetest, thank you!! I’m so glad both my Lemon Lavender Cake and WASC cake are getting so much love in your kitchen.
You’re totally right, the base ratios are really similar between the two recipes, but the choice between cake flour and all-purpose flour is all about texture and flavor balance.
This cake is meant to be light, tender, and delicate, which complements the floral notes from the lavender and the brightness of the lemon.
Cake flour has a lower protein content (around 7–8%) compared to AP flour (10–12%), which means less gluten development and a softer, finer crumb. Basically, it helps the cake feel fancier and more elegant, like a tea party vibe in cake form!
My WASC (White Almond Sour Cream) cake is meant to be more sturdy and rich, while still moist and tender. It holds up beautifully to stacking and carving, and doesn’t need that ultra-fine crumb.
AP flour gives it a bit more structure and chew, which is perfect for tiered cakes or when you want something that can hold fillings and frostings without collapsing.
If you ever want to swap between the two, you can sub cake flour in WASC for a softer texture, but it might be a little more fragile.
Or you can also use AP flour in the lemon lavender cake if you’re in a pinch!
Let me know if there’s anything else you’re curious about, I’m always happy to help 🙂 Happy baking!
hi! i found your recipe through an asmr video, it looks delicious!! i am making this for only myself and want to 1/4 the recipe. would i just use 1/4 of the ingredients listed? is there anything that i should know? i dont bake often so i am not sure if 1/4ing everything will make it turn out correctly. thanks!
Hi Keito,
So glad you found the recipe!! You can quarter this lemon lavender cake recipe, but there are a few things to keep in mind since baking can be a bit finicky. Here’s what you need to know:
– Yes, use 1/4 of each ingredient! It doesn’t need to be perfect, just close.
– Watch your pan size! The original recipe is for three 8-inch layers, and 1/4 batch will make about one 6-inch layer which can be baked at 350F for 32-35 minutes. Use the toothpick trick to test for doneness, insert it in the middle of the layer, and it should come out with a few moist crumbs but no wet batter when it’s done.
– If you don’t have small pans, you can bake it as cupcakes, fill them 3/4 full and bake them for 18-20 minutes.
You got this, can’t wait for you to try it!! Happy baking!
This was by far the best cake I’ve ever had! I split this recipe up to make it more manageable & I highly recommend doing that! The lavender isn’t too overpowering & the acidic lemony curd cuts through the sweetness of the buttercream! 10/10
Hi Rachel,
I’m so happy to hear that you loved it! Splitting up the steps really does make the whole process easier, and I’m glad the balance of lavender, lemon curd, and buttercream worked so well for you. Thanks so much for sharing your experience 🙂
I did cupcakes instead of a cake and they were fantastic. Really the best combination
Hi Jackie,
Yay, I love hearing that! Cupcakes are such a fun way to enjoy this recipe, they bake up perfectly and you get the ideal frosting-to-cake ratio in every bite. I’m so glad you loved the combo, thanks for sharing!
So I just made this cake for a party. My helper forgot to put the lemon curd in and its all iced and ready to go. Will it taste alright or should I make a new one???
Thank you!
Hi Suzanne,
Whoopsies! That happens sometimes when there are lots of components in a cake! The good news is, your cake will still taste delicious without the lemon curd. The lemon and lavender flavors in the cake and frosting are strong enough to shine on their own. The curd just adds an extra tangy punch and moisture in the layers.
If it’s already frosted and ready for the party, I’d say don’t stress — people will still love it. You can always serve the curd on the side as a topping and it’s taste pretty much the same! Hope that helps, happy baking!!
Thank you so much for your great recipes and advice!
I wanted to use the Lemon Lavender Cake recipe for a tiered wedding cake. I’m wondering if this recipe would work? I used your Layered Spice Cake recipe for a wedding cake with all the supports and it turned out great!
Any advice would be greatly appreciated!
Hi Anita,
Ah that makes me so happy to hear!! Thank you!! And I love that you used my layered spice cake for a wedding cake, that’s such a good one for stacking. You clearly know what you’re doing!
Yes, you can absolutely use my lemon lavender cake for a tiered wedding cake. I’m sure you already do these for your wedding cakes, but here’s are all of my tips:
– Bake the layers in advance and chill the layers well before stacking. Cold cake layers are so much easier to level, fill, and stack without shifting.
– Use proper internal supports (bubble tea straws or dowels) just like you did with the spice cake. Each tier should be fully supported beneath it.
– Keep the filling stable. If you’re using lemon curd, pipe a thick buttercream dam so it doesn’t squish out under weight.
– Consider slightly underfilling the tiers for more stability.
– Transport chilled. This cake firms up beautifully when cold.
If it’s an outdoor or warm-weather wedding, I’d lean toward a sturdier buttercream (like American or a slightly firmer Swiss meringue) rather than something super soft.
Since your spice cake stacked beautifully, I think you’ll be just fine. Just give this one a little extra chill time and support and it should hold up great. And lemon lavender is such a dreamy wedding flavor! Hope that helps, happy baking!!
This was an amazing cake! I made it for my husbands birthday and he loved it.
Hi Maddy,
Yay! So happy to hear you guys loved it 🙂 Thanks for sharing!!