Lemon & Lavender Cake Recipe

Lemon & Lavender Cake Recipe

1 Comment, lavender oil, young living, lemon & lavender cake, yeg photographer, yeg product photography, yeg creative, stock photo

Love is Lemon & Lavender together!
I couldn't resist! Spring is here and what's better to celebrate it then a Lemon & Lavender Cake! I've seen a lot of recipes out there which incorporates lavender into it, lavender.... the calming and powerful fragrant flower, I must be losing my mind baking with it!
Luck would have me that a friend sells Young Living essential oil products where I scored a bottle of Lavender Oil., lavender oil, young living, lemon & lavender cake, yeg photographer, yeg product photography, yeg creative, stock photo

And after some research on web I found a Bake Shop located right here in Edmonton that has some amazing Culinary Products.... don't get me started on their baked yummies!
The Duchess Bake Shop had the Lavender Buds I was looking for, double score!, lavender oil, young living, lemon & lavender cake, yeg photographer, yeg product photography, yeg creative, stock photo
For my first baking experience with Lavender I have to admit it was perfect, there was no overpowering taste and both the lemon and lavender complimented each other beautifully which made it out to be a yummy light & floral spring cake!  
I hope you enjoy this cake as much as I did., lavender oil, young living, lemon & lavender cake, yeg photographer, yeg product photography, yeg creative, stock photo

Lemon Cake

  • 6 Tbsp unsalted butter
  • 2/3 C Vegetable oil 
  • 2 C Sugar
  • 1 Tbsp Lemon extract
  • Zest from 1 lemon
  • 2 2/3 C + 2 Tbsp All purpose flour
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1 C milk room temp
  • 6 Large Egg Whites room temp


  1. Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
  2. In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
  3. Add sugar, oil and lemon zest and beat until all ingredients are well-combined and creamy.
  4. Scrape down the sides and bottom of the bowl and then stir in your lemon extract.
  5. In separate bowl, whisk together your flour, baking powder, and salt Measure out your milk.
  6. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Pause occasionally to scrape down sides and bottom of bowl.
  7. In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
  8. Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
  9. Evenly divide cake batter into prepared pans.
Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
Cakes will be a light golden brown when done baking.
Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.


Lavender Buttercream Frosting


  • 1 C Unsalted Butter
  • 1/4 tsp salt
  • 3 C Icing sugar
  • 3 Tbsp heavy cream
  • Lavender food grade oil **
  • Culinary Lavender buds


  1. Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
  2. Gradually, about 1/2 cup at a time, add icing sugar, waiting until each cup is completely mixed before adding more.
  3. With mixer on medium-low speed, add the heavy cream, one tablespoon at a time. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
  4. with the tip of a toothpick dip the tip into the Lavender Oil, take out and swirl into icing mixture, mix until incorporated, taste and add more if needed.  **(Lavender Oil can be very powerful, it is best to use this method and keep adding as just one drop can be too much)
  5. Pipe or spread frosting over Lemon Cake. Top with Lavender buds, if desired.

  • 1 Response


    April 15, 2019

    The cake looks and sounds wonderful!! Looking forward to trying it <3 So happy that your enjoying the oils :)

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