Lemon Lavender Celebration Cake


Naked cakes are so beautiful because it is so simple yet elegant. This cake is something that I came up with after seeing a Persian Love Cake made by a very talented woman named Katherine Sabbeth. I have got to say . . . her fun, quirky, and unique desserts are amazing to look at! IMG_0683

I topped off and decorated this cake with homemade white chocolate bar, hard caramel, coconut shavings, dried fruit, chocolate candy, and sprinkles. You can decorate this cake how ever you may want . . . I just made it this way from my own style. Happy Eating~ 🙂IMG_0684


Lemon Lavender Celebration Cake

  • Servings: 12 servings
  • Print


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • zest + juice of 3 medium lemons

For Lavender Buttercream Frosting

  • 2 tbsp (30g) whole milk
  • 1 tbsp (2g) dried lavender – you’re going to combine the milk and dried lavender into a bowl with a lid and set in the refrigerator for 6-8 hours, preferably overnight, to infuse
  • 2 cups (230g) confectioners sugar (powdered sugar)
  • 5 tbsp (71g) unsalted butter- softened to room temperature


Preheat the oven to 350F. Spray three 9×2 inch cake pans with nonstick spray. Set aside.

To make the cake, use a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

To make the frosting infuse the milk and dried lavender as stated above in ingredients. Using a strainer, strain the infused lavender milk to remove the dried lavender. We used our mini strainer. Sift powdered sugar into the bowl of your stand mixer (or mixing bowl if using a handheld mixer) and add in softened butter. Mix with the paddle attachment of your stand mixer on low until combined. Slowly pour in the infused milk on low. When mixed together, increase your speed to high for 5 minutes until frosting is light and fluffy (you can add your food coloring at this point if you would like).

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