Lemon Lavender Cake (GF & DF Option)

This luscious lavender-infused vanilla cake is layered with fresh lemon whipping cream and topped with a dollop of lemon curd making it truly unique and delicious.  Enjoy the combination of tart lemon and a hint of light floral lavender in this delightful lemon lavender cake. The recipe can be made gluten-free, dairy-free, vegan, or regular.

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The Best Lemon Lavender Cake

Made from scratch, this lemon lavender cake combines the fresh tangy flavors of lemon with the earthy and floral taste of lavender. Covered with fresh luscious whipping cream and tart lemon curd, this cake is a glorious combination of texture and spring-like flavor.

Why You’ll Love This Lavender Lemon Cake

Made from scratch with simple pantry and fridge ingredients, this scrumptious lemon lavender cake is fun to put together with hints of lemon and lavender in every bite. Here’s why you’re going to love this recipe for lavender and lemon cake:

• Versatile – Cupcakes, sheet cake, or layered, this recipe can be baked and enjoyed in all forms.
• Real Flavor – No fake extracts or emulsions are needed. 100% real, genuine flavor.
• Loads of texture – Soft moist cake, light and airy lemon whipping cream, and thick smooth lemon curd.
• Dietary/Lifestyle Friendly – A recipe tailored to all dietary/lifestyle needs.

What Makes Up a Lemon and Lavender Cake

• Lavender Cake Layers: Moist vanilla cake layers infused with dried lavender.
• Lemon Whipped Cream: The most decadent and refreshing whipped cream is slathered on top of the cake for a truly decadent treat.
• Lemon Curd: A tart and creamy lemon curd is spread on top of the whipping cream.

Ingredients and Substitutions for Lavender and Lemon Cake

My family is gluten-free and dairy-free. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone, regardless of their dietary restrictions, can enjoy it.

Here are a few key ingredients for this cake, but scroll to the bottom recipe card for the complete ingredient list.

Cake Ingredients

Milk: Use whatever type of milk best suits your dietary needs. I used unsweetened almond milk.

Flour:  I used a 1-1 gluten-free flour blend. If gluten-free isn’t a concern, you can use all-purpose flour.

Dried Lavender: You can dry your own lavender or pick some up at your local health food store. I ordered mine from Amazon.

Sour Cream: Use full-fat sour cream, regular or plant-based for the richest flavor and texture.

Egg: If vegan or egg-free, use a liquid egg replacer like Just Egg, aquafaba, or 1 flax egg. Note the final texture will not be quite as fluffy.

Lemon Curd

Lemon Juice: Freshly squeezed lemon juice will add the best flavor.

Milk: Use whatever type of milk best suits your dietary needs. I used unsweetened almond milk.

Butter: Use whatever salted butter best fits your dietary needs. I prefer baking with Becel plant-based bricks.

Yellow Food Color (optional): Since we’re not using egg yolks, you’ll need a tiny drop of color to achieve a bright vibrant yellow. I use this one from ChefMaster. Natural food coloring from Watkins is also fabulous.

Lemon Whipped Cream

Heavy Cream: Use regular or plant-based cream, cold.

Powdered Sugar: Also known as confectioner’s sugar, this helps sweeten the whipped cream and creates a spreadable texture.

Lemon Juice: Here too use fresh lemon juice for the freshest flavor.

Lemon Zest: A touch of lemon zest ups the tart lemon flavor.

Step by Step Instructions

Here are the details on how to make this lemon lavender cake recipe. You’ll need two mixing bowls, a stand mixer or a handheld electric one, an 8 or 9-inch round cake pan, and a whisk. I suggest you also invest in a cake leveler and an offset spatula, as these will help make decorating easier.

Lemon Lavender Cake

1. Combine the milk and dried lavender in a small pot. Bring to a boil on high, turn off the heat, and allow the lavender to steep for 10 minutes. Strain the lavender out and let the milk cool for 10 minutes. This step can be done up to 5 days before.
2. Place flour, baking powder, and salt in a mixing bowl and whisk together. Set aside.
3. Combine the sugar, sour cream, oil, egg, and vanilla and mix until smooth.
4. Add half of the dry ingredients to the wet ingredients and mix, followed by half of the milk and mix.
5. Add the remaining half of the dry ingredients and half of the milk and mix until just combined.
6. Pour into the prepared pan and bake for approximately 30-35 minutes.
7. Cool in pan for 10 minutes and remove to wire rack to fully cool.

Lemon Curd

1. Whisk the lemon juice, milk, sugar, cornstarch, and salt in a small heavy-bottomed pot until smooth.
2. Cook over medium-high heat, whisking until the curd begins to thicken. This should take approximately 5 minutes.
3. Take the pot off the burner, add the butter and food color (if using), and mix until fully melted and combined.
4. Pour the curd into a shallow dish and immediately cover with plastic wrap. Allow it to come to room temperature before using it in the cake. It will thicken even more as it cools.

Lemon Whipped Cream

1. Combine heavy cream and lemon juice and whip on high until foamy, with a handheld or stand mixer.
2. Add the powdered sugar and lemon zest and whip until stiff peaks form. Keep chilled until ready to use.

Assembly Tips

Here is a quick overview of assembling this lemon lavender cake. For more details, please see the recipe card below:

1. Level the cake, if needed, and place it on a cake plate or turntable.
2. Spread the lemon whipped cream on top and let it set for 5 minutes in the fridge.
3. Once the whipping cream has chilled, spread the lemon curd and decorate with a few sprigs of dried lavender.

Storing and Freezing

This lemon lavender cake can be stored in an airtight container in the fridge for up to 5 days. However, whipped cream and lemon curd don’t freeze well so I do not recommend freezing this cake.

Make-Ahead Tip: Bake the cake a few days before you want to serve it. Let it cool for 20-30 minutes, then cover tightly in plastic wrap and freeze until ready to prepare the cake. Take the cake out of the freezer about 3 hours before you want to assemble and decorate it, allowing it to thaw slightly at room temperature. The lemon curd can also be made a day or two ahead of time but it’s best to make the lemon whipped cream fresh.

FAQs

Can I use bottled lemon juice in this cake?

Though bottled lemon juice will work, the flavor won’t be as real or intense.

Can I use store-bought lemon curd?

Store-bought will work here too, but for the best, fresh tart flavor, making your own will give you a far superior taste.

The Best Lemon Lavender Cake

This rich lavender-infused vanilla cake gets dressed up with a layer of tart lemon whipping cream and then topped with thick citrusy lemon curd.

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cake and now they can have it!

If you make it, tag me on social media @cakedbykatie and leave me a star rating and review below. I can’t wait to see it!

Other Lemon-Inspired Recipes

• Gluten-Free Lemon Cake (Vegan)
• Gluten-Free Blueberry Lemon Cookies (Vegan)
• Lemon Poppy Seed Donuts (Gluten-Free & Dairy-Free)

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