Galentine's Lemon Lavender Cake

Name: Galentine's Lemon Lavender Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 cup buttermilk; Zest of 2 lemons; 3 tablespoons dried culinary lavender; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2-3 tablespoons lemon juice; 1-2 teaspoons fresh lavender sprigs (for garnish)

Highlighted under: Flour & Frosting Recipes

I’m excited to share my Galentine's Lemon Lavender Cake with you! This delightful cake combines the brightness of lemon with the subtle floral notes of lavender, creating a dessert that is not only delicious but also visually stunning. I love making this cake for my friends, especially on Galentine's Day, as it brings us together to celebrate friendship and femininity. I believe that baking something unique like this can spark joy and make gatherings even more special. Let’s dive into this recipe that will surely impress!

Created by

Anna

Last updated on 2026-01-05T18:34:27.991Z

When I first experimented with this cake, I was amazed at how the flavors of lemon and lavender complemented each other. I used fresh lemon juice and zest, which lifted the flavors to a new level. The lavender not only adds a unique taste but also a beautiful aroma that fills the kitchen, making baking this cake a memorable experience.

I found that letting the cake cool completely before icing it is an essential step; otherwise, the glaze can melt and run off. The addition of a light lavender syrup infuses the cake with even more flavor, making each bite a delightful surprise. I can’t wait for you to try it!

        Why You'll Love This Recipe
        Refreshing citrus flavor combined with floral lavender notes
Perfectly moist with a tender crumb
Makes for a whimsical centerpiece at any gathering

      

Creating the Perfect Texture

Achieving a perfectly moist cake is all about technique. When creaming together the butter and sugar, ensure the mixture becomes light and fluffy; this incorporates air, giving your cake a tender crumb. It typically takes about five minutes of mixing at medium speed. If you find that your butter is not soft enough to cream well, try cutting it into smaller pieces and letting it sit at room temperature for an additional 10-15 minutes.

Another vital step is mixing in the eggs one at a time. This gradual incorporation helps to emulsify the mixture, resulting in a more stable batter. If your eggs are cold from the fridge, they might cause the butter mixture to seize. To prevent this, simply place the eggs in a bowl of warm water for about 10 minutes before adding them to your batter.

Infusing Flavor with Lavender

Dried culinary lavender is the star of this cake, offering a unique flavor profile that pairs beautifully with the zesty lemon. To maximize its impact, crush the dried lavender buds slightly before adding them to the batter; this helps release their essential oils. If lavender is difficult to find or you prefer a subtler taste, consider using an equal amount of dried chamomile or lemon balm as a substitute.

Be cautious when adding lavender, as too much can lead to a soapy taste. I recommend starting with the specified three tablespoons; however, if you'd like a stronger flavor, you can infuse the buttermilk with 1-2 tablespoons of dried lavender for about an hour before using it in the recipe. Just be sure to strain the lavender out before adding the buttermilk to the batter.

Serving and Storage Suggestions

To make this cake even more festive, consider layering it with a light whipped cream or a lemon curd filling between the cake layers. This adds an extra dimension of flavor and moisture, enhancing the overall experience. If you're feeling adventurous, you could also experiment by adding a touch of elderflower cordial to your glaze to further complement the floral notes in the cake.

For storing leftovers, wrap the cake tightly with plastic wrap once it has cooled completely. It can be kept at room temperature for up to two days; if you need to store it longer, place it in the refrigerator for up to a week. You can also freeze slices of the cake for up to three months. When ready to enjoy, let it thaw in the refrigerator overnight.

Ingredients

Gather the following ingredients to get started:

For the Cake

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup buttermilk
Zest of 2 lemons
3 tablespoons dried culinary lavender
1 teaspoon vanilla extract

For the Glaze

1 cup powdered sugar
2-3 tablespoons lemon juice
1-2 teaspoons fresh lavender sprigs (for garnish)

Make sure to measure carefully for the best results!

Instructions

Now, let's walk through the steps to create this delightful cake:

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until fluffy. This should take about 5 minutes.

Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Then mix in the buttermilk, lemon zest, dried lavender, and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing for the best texture.

Bake the Cake

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. Once completely cool, mix the powdered sugar with lemon juice to create the glaze, then drizzle over the cake.

Enjoy your delicious Galentine's Lemon Lavender Cake!

Pro Tips

For an added twist, try infusing your buttermilk with lavender overnight for an even stronger flavor.

Troubleshooting Common Issues

If your cake sinks in the middle after baking, it may be due to underbaking. A toothpick should come out clean from the center, typically achieved around the 30-minute mark, so keep an eye on it as time approaches. Another reason could be not using fresh baking powder; ensure it's active by testing it in warm water before using it.

For a cake that feels too dense or heavy, this might indicate over-mixing after adding the flour. Mix until just combined to keep the batter airy. Additionally, using room temperature ingredients (like butter and eggs) helps maintain a light texture; cold items can lead to a denser cake.

Scaling the Recipe

If you're planning to make a larger cake to serve more guests, this recipe can be easily doubled. Simply double the ingredients and use three 9-inch pans instead of two. Adjust the baking time slightly, checking for doneness around the 40-45-minute mark as larger cakes may need extra time in the oven.

Conversely, if you want to make a smaller cake, you can halve the ingredients and bake in a single 9-inch pan. Keep an eye on it as it bakes, checking for doneness at the 25-minute mark to prevent overbaking.

Variations and Twists

For an exciting twist on the classic lemon-lavender cake, try substituting the buttermilk with Greek yogurt. This substitution not only adds creaminess but also enhances the cake's tangy flavor. Additionally, consider zesting a third lemon for an extra punch of citrus that pairs beautifully with the lavender notes.

Another fun variation is to add a layer of blueberry compote between the cake layers. The blueberries complement the lemon and lavender flavors well, creating a delightful burst of sweetness and color. Simply simmer fresh blueberries with a bit of sugar until soft and thick, then cool before spreading between the layers.

Questions About Recipes

→ Can I use fresh lavender instead of dried?

Yes, but use a smaller amount as fresh lavender is more potent than dried.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ What if I don’t have buttermilk?

You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 10 minutes.

→ Can this cake be frozen?

Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.