Lemon Lavender Cake Recipe for Spring!

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line the bottom and sides of two 8-inch cake pans with parchment paper.
2. In a large bowl, whisk together the sugar, lemon juice, melted butter, ricotta, eggs, vanilla, ground Earl Grey tea and 2 to 4 drops of lavender oil. Add the lavender oil carefully, as a few drops are very strong.
3. In a separate bowl, combine the all-purpose flour, almond flour, baking soda, baking powder and sea salt. Sift the dry ingredients into the wet mixture and mix just until combined.
4. If using, add purple and red gel food coloring now.
5. Divide the batter evenly between the two pans and level it with an offset spatula. Bake at 350°F for 32 to 35 minutes, until the centre is set, springs back when lightly pressed, and a toothpick inserted in the centre comes out clean.
6. Cool the layers in the pans for about 5 minutes, then remove them, peel off the parchment and cool completely on a wire rack.
7. For the frosting, beat the softened butter for 3 to 4 minutes until light and creamy. Add the softened cream cheese and beat for 3 to 4 minutes until smooth.
8. Add the lemon zest from 2 lemons, lemon extract, vanilla, a pinch of salt and yellow gel food coloring if using. Mix for 1 minute.
9. Add the powdered sugar and mix on low until incorporated, then on medium for 5 to 6 minutes until very fluffy and creamy. Put about 1 1/2 cups of frosting into a piping bag fitted with a large star tip.
10. Once the layers are fully cool, trim away the brown edges and bottoms with a serrated knife, and level the tops if needed.
11. Spread a generous layer of frosting on the first layer. Pipe a barrier ring of frosting around its edge, then fill the centre with 1/2 to 3/4 cup lemon curd.
12. Place the second layer on top. Crumb-coat the outside of the cake, sealing all edges, then chill for 30 minutes.
13. Spread a final layer of frosting over the chilled cake and smooth the sides with a cake spatula. Pipe dollops of the remaining frosting on top.
14. Garnish with lemon wedges and sprinkle with the 1 teaspoon Earl Grey tea.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

EggLemonCream cheeseRicotta cheeseLemon curd