Lavender Lemon Cream Cake With White Chocolate Frosting

There’s something magical about spring desserts that makes me giddy as a kid in a candy shop. The moment the first daffodils peek through the soil, I start dreaming up recipes that capture that delicate balance between fresh and indulgent. But nothing—and I mean nothing—beats the showstopper I discovered at my friend Margot’s garden party last May. Picture this: golden afternoon light filtering through cherry blossoms, the scent of freshly cut grass, and then… that cake.

One bite of her lavender lemon cream cake with white chocolate frosting and I was absolutely smitten. The way the floral lavender danced with tart lemon, all wrapped up in that cloud-like white chocolate frosting—it was like eating sunshine and happiness. I begged for the recipe right then and there, and after three failed attempts (who knew lavender could be so finicky?), I finally cracked the code to recreating that perfect spring moment in every slice.

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Ingredients for Lavender Lemon Cream Cake with White Chocolate Frosting

Gathering the right ingredients makes all the difference with this delicate cake. Trust me, I learned the hard way after using regular lavender from my garden (big mistake – always use culinary grade!). Here’s exactly what you’ll need:

• 2 cups all-purpose flour (sifted – don’t skip this or your cake will be dense)
• 1 tbsp dried culinary lavender (finely ground – I use my coffee grinder)
• 1 tsp baking powder (make sure it’s fresh!)
• 1/2 tsp salt (I prefer fine sea salt)
• 1/2 cup unsalted butter (room temperature – seriously, don’t microwave it!)
• 1 cup granulated sugar (I’ve tried reducing this – don’t. The balance is perfect)
• 2 large eggs (take them out when you take out the butter)
• 1 tbsp lemon zest (about 2 medium lemons – organic if possible)
• 1/4 cup fresh lemon juice (from those same 2 lemons)
• 1/2 cup whole milk (anything less fatty won’t give the same richness)
• 200g white chocolate (chopped – get the good stuff, not chips)
• 1 cup heavy cream (cold straight from the fridge)

Pro tip: Measure everything before you start mixing. There’s nothing worse than realizing you’re short on lemon juice mid-recipe!

Essential Equipment

You don’t need fancy gadgets for this cake, but a few key tools make all the difference:

• 2 8-inch round cake pans (light-colored metal works best)
• Stand mixer or sturdy hand whisk (your arms will thank you)
• Double boiler for melting chocolate (or improvise with a heatproof bowl over simmering water)
• Fine grater for lemon zest (the tiny holes make all the difference)
• Silicone spatula (perfect for scraping every bit of batter)

Preparing the Lavender Lemon Cake Layers

Here’s where the magic happens! Preheat your oven to 350°F (175°C) – don’t skip this step or your cakes won’t rise properly. While it heats, grease those cake pans really well; I like using butter and a dusting of flour.

Now for my favorite part – creaming the butter and sugar. Beat them together until pale and fluffy, about 3-4 minutes. This creates tiny air pockets that’ll give your cake that perfect crumb. Add eggs one at a time, mixing well after each.

Here’s a trick I learned the hard way: alternate adding the dry ingredients and milk in three additions, starting and ending with dry. Mix just until combined after each – overmixing makes tough cakes!

Testing Cake Doneness

After 25 minutes, start checking with a toothpick. It should come out with moist crumbs, not wet batter. The edges should pull away slightly from pans. Cool cakes completely in pans for 10 minutes, then transfer to racks – frosting warm cakes is a disaster waiting to happen!

Making White Chocolate Frosting

This frosting is dreamy when done right. Melt white chocolate gently over simmering water, stirring constantly. Let it cool slightly (but not too much or it’ll seize). Whip cold heavy cream to stiff peaks – watch closely so it doesn’t turn to butter!

Now the secret: fold chocolate into cream gently with a spatula. Too much stirring deflates all that air you worked hard to incorporate. If it looks soft, pop it in the fridge for 10 minutes before frosting.

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Assembling the Lavender Lemon Cream Cake with White Chocolate Frosting

Now for the fun part – bringing it all together! Place your first cake layer on a serving plate (I like to put parchment strips under the edges to keep the plate clean). Spread about 1/3 of the frosting evenly – don’t skimp here, this is the “glue” that holds everything together.

Gently place the second layer upside down for a perfectly flat top. Here’s where my trusty offset spatula earns its keep – use it to apply a thin crumb coat first. Chill for 15 minutes (patience, I know!), then pile on the rest of that dreamy frosting. Swirl it artfully or go for smooth sides – either way, it’ll taste heavenly!

If you enjoy the delicate floral notes of this cake, you’ll absolutely fall in love with our Pistachio Pineapple Cake Recipe — a beautifully moist and flavorful dessert that’s just as elegant and easy to make.

Expert Tips for Success

After burning through way too much lavender figuring this recipe out, here are my hard-earned secrets:

• For bolder lavender flavor: Steep the buds in warm milk for 10 minutes before straining. The aroma will knock your socks off!
• Frosting too soft? Pop it in the fridge for 10 minutes – it’ll firm right up without losing that dreamy texture.
• Grind lavender finely if you dislike texture – my coffee grinder lives permanently in the baking drawer now.
• Zest lemons first! Trying to zest juiced lemons is like wrestling a greased pig – frustrating and messy.
• Room temp eggs matter – cold ones can make your batter separate. Ask me how I know…

One more thing – resist cutting into the cake immediately! Let flavors mingle for at least an hour. Your patience will be rewarded.

Serving and Storing

This beauty needs special care – that fresh cream frosting means business! Keep it refrigerated until about 30 minutes before serving (cold cake hides all those lovely flavors). Trust me, you’ll want to serve it within 48 hours – any longer and the frosting starts weeping. If you must store leftovers (though I’ve never seen any!), cover loosely with a cake dome or inverted bowl. The fridge will dry it out faster than you’d think!

Nutritional Information

Nutrition facts are estimates for one slice of cake. Your exact values may vary based on ingredient brands and portion sizes:

• Calories: 420
• Sugar: 32g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 14g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg

Remember, this is a treat – savor every bite guilt-free! For even more creative cake inspiration and seasonal dessert trends, follow us on Pinterest — where we share stunning bakes, decorating ideas, and flavor pairings you’ll adore.

Common Questions About Lavender Lemon Cream Cake

After making this cake dozens of times (and fielding questions from equally obsessed friends), here are the answers to the most common hiccups:

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