Lemon Lavender Spring Cake

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate and fragrant cake featuring fresh lemon zest and culinary lavender buds, perfect for spring celebrations. This recipe, ready in about 60 minutes, layers all-purpose flour, granulated sugar, baking powder 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 320 calories and feeds 8, 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.

Prep: 15 min Cook: 45 min Serves 8 Dessert cuisine 320 cal/serving

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Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick), softened unsalted butter
3 large eggs
3/4 cup whole milk
2 tbsp fresh lemon zest
1 tbsp, finely chopped culinary lavender buds
1 tsp pure vanilla extract
2 tbsp fresh lemon juice

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Instructions

Step 1: Preheat the oven to 350°F and grease a 9-inch round cake pan with butter, then lightly dust with flour.
Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.
Step 3: In a separate bowl, cream 1/2 cup softened unsalted butter with an electric mixer on medium speed for 2 minutes until fluffy. Add 3 large eggs one at a time, beating well after each addition.
Step 4: Stir in 3/4 cup whole milk, 2 tbsp fresh lemon zest, 1 tbsp finely chopped culinary lavender buds, 1 tsp pure vanilla extract, and 2 tbsp fresh lemon juice until just combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth and no flour streaks remain.
Step 6: Pour the batter into the prepared cake pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
Step 7: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.