Lemon Cake with Lavender Buttercream Recipe

Pass the Salt Lemon Cake with Lavender Buttercream Recipe


Our Lemon & Lavender Cake is a Field of Dreams!!  This combo offers antiseptic and anti-inflammatory properties. Research suggests that lavender may be useful for treating anxiety, insomnia, depression, and restlessness. Lemon promotes hydration, vitamin C, weight loss, improves skin quality + aids in digestion! Literally everything we need to conquer quarantine!

This recipe may be gluten & refined sugar-free but does not disappoint on flavor or texture and impressing your guests. 

SALT TIP: Allow 2 hours for the cake to fully cool in the pan. Frost the same day at room temperature to keep the cake moist and fluffy. 

For the cake…

  • 3 cups Gluten-free 1:1 All-purpose baking flour LINK
  • 1 tablespoon baking powder¬†LINK
  • 1/2 teaspoon salt¬†LINK
  • 1 cup unsalted raw butter, room temperature¬†LINK
  • 2 cups coconut sugar, we do an even split Golden Coconut Sugar & Golden Vanilla Coconut Sugar¬†LINK
  • 4 large eggs, room temperature¬†LINK
  • 3 lemons (3 Tbsp zest, 2 Tbsp juice)¬†
  • 1 teaspoon pure vanilla extract¬†LINK
  • 1 cup buttermilk¬†LINK

  • For the frosting‚Ķ

  • 1/2 cup unsalted butter, room temperature¬†LINK
  • 2 cups powdered sugar LINK
  • 1/2 cup heavy cream LINK
  • 3/4 teaspoon dried culinary lavender buds
  • ¬†


    1. Preheat the oven to 350‚ĄČ. Grease & flour two 9-inch cake rounds, tap out any excess four (adjust the recipe + cake pans if you want more than two tiers). In a medium bowl whisk together flour, baking powder, and salt.

    2. Using a stand mixer with a paddle attachment, mix the butter and sugar on medium speed until creamy & fluffy, for about 3 to 4 minutes. Add eggs one at a time, beating until each is fully incorporated. Mix in the lemon zest and vanilla. Add in roughly 1/3 of the flour mixture, buttermilk, and lemon juice, scrape the sides of the bowl as needed, keep alternating until everything is combined. 

    3. Fill each pan about 3/4 full, leaving enough room for the cake to rise. Bake for 30-40 minutes, rotating the pans 1/2 through (about 15-20 min). Once golden brown, toothpick test to assure the cake is cooked through. Transfer cakes to a wire rack for circulation. Keep the cakes in the pans until fully cool. We like to let them sit at least an hour or two. This avoids breakage of the cake and melting of the frosting. 

    4. In a small saucepan over medium heat, heat the cream and lavender until it comes to a boil. Remove from the heat and cover. Let the cream sit for roughly 20 minutes to infuse. Strain the lavender out of the cream & set the cream aside. 

    5. In a stand mixer with a paddle attachment, beat the room temp butter until it is creamy. Add the powdered sugar 1/2 cup at a time. Slowly add the lavender-infused cream until you get fluffy peaks. 

    6. Remove the completely cooled cakes from their pans. Use a serrated knife and carefully slice the mound off of one of the cakes, so that the top is flat, this will be the bottom layer(s). Frost the bottom of the cake, including the top & place the second cake on top. Frost all the way around. 

    7. Decorate. Slice & Enjoy!!

    Try this gorgeous cake and tell us what you think!