Lemon and Lavender Cake
- Rosie
- Mar 26
- 1 min read
Four layers of soft, tender lemon lavender sponge cake filled with zesty lemon curd. Wrapped in creamy lemon buttercream it is the perfect combination of light floral notes and zesty lemon flavour.
Lemon and Lavender Cake
Here’s Why You’ll Love This Lemon and Lavender Cake:
Tart, zesty and light with a hint of floral flavour for the perfect summer celebration cake.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a soft, well risen sponge is self raising flour, in combination with levelling agents (trust me!). Self raising flour is much lighter than plain flour and will give that classic velvet texture.
Lavender: We're using dried culinary lavender to infuse our buttermulk.
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Buttermilk - it's tangy and creamy, giving that ultra moist crumb
Lemon - we're using the juice, the zest and also extract throughout the layers in this cake
Recipe