Lemon Lavender Layer Cake with Honey Buttercream

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A delicate springtime dessert featuring layers of lemon-infused cake scented with dried lavender, frosted with a smooth honey buttercream. This American-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks), softened unsalted butter
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 tbsp, finely crushed dried culinary lavender
• 1 tsp vanilla extract
• 4 cups powdered sugar
• 1/3 cup honey
• 2 tbsp heavy cream

Stand mixers worth buying for baking like this → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
2. Step 2: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp salt, and 1 tbsp finely crushed dried culinary lavender until evenly combined.
3. Step 3: In a large bowl, cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar using an electric mixer until light and fluffy, about 4 minutes.
4. Step 4: Add 4 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract and 2 tbsp fresh lemon zest.
5. Step 5: Alternately add the flour mixture and 1 cup whole milk mixed with 1/4 cup fresh lemon juice to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Step 6: Divide batter evenly among prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes before removing cakes to cool completely.
7. Step 7: For the honey buttercream, beat 1 cup softened unsalted butter until fluffy, then gradually add 4 cups powdered sugar, 1/3 cup honey, and 2 tbsp heavy cream. Beat until smooth and spreadable.
8. Step 8: Assemble the cooled cakes by frosting between layers and all over the top and sides with the honey buttercream. Chill for 30 minutes before slicing and serving.