Go Back
Lavender Lemon Cream Cake topped with white chocolate frosting on a decorative plate.
Print Recipe

Lavender Lemon Cream Cake with White Chocolate Frosting

A delightful dessert combining fragrant culinary lavender with zesty lemon, creating a moist and rich cake topped with creamy white chocolate frosting.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Chocolate Frosting, Cream Cake, Floral Dessert, Lavender Cake, Lemon Cake
Servings: 12 servings
Calories: 450kcal

Ingredients

For the Cake

  • 2 1/2 cups all-purpose flour Fluffy and light
  • 2 1/2 teaspoons baking powder For the perfect rise
  • 1/2 teaspoon salt To enhance flavors
  • 1 cup unsalted butter Softened to creamy perfection
  • 2 cups granulated sugar Sweetening the experience
  • 4 large eggs Adding richness
  • 1 cup whole milk Making it moist
  • Zest of 2 lemons For a refreshing burst
  • 2 tablespoons fresh lemon juice Brightening each bite
  • 1 teaspoon vanilla extract Enhancing flavors beautifully
  • 1 tablespoon dried culinary lavender Aromatic and floral

For the White Chocolate Frosting

  • 1 cup white chocolate chips Sweet and creamy
  • 4 cups powdered sugar For the fluffy frosting
  • 2-3 tablespoons heavy cream To reach desired consistency
  • Purple food coloring (optional) For a fun touch

For Decoration

  • Fresh lavender sprigs Delicately beautiful
  • Lemon slices Adding a citrusy flair

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure a clean release.
  • In one bowl, whisk together the all-purpose flour, baking powder, and salt.
  • In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, incorporating each fully.
  • Stir in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
  • Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined.
  • Gently fold in the dried lavender.
  • Divide the batter evenly among the prepared pans.

Baking

  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Frosting

  • Melt the white chocolate chips according to package instructions and let cool slightly.
  • In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and melted white chocolate, mixing until smooth. Adjust consistency with heavy cream as necessary.

Assembly

  • Place one cake layer on a serving plate and spread frosting on top. Repeat with remaining layers.
  • Use the remaining frosting to cover the top and sides of the cake.
  • Decorate with fresh lavender sprigs and lemon slices.

Notes

Ensure your ingredients are at room temperature for better incorporation. Add more lavender petals for a stronger flavor or substitute with lemon balm for variation. Keep an eye on the cake to avoid overbaking.