Lavender Cake with Lavender Buttercream Frosting

A soft and fragrant lavender cake with a lavender-infused buttercream, perfect for floral dessert lovers.

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Infuse the milk by warming whole milk with dried culinary lavender over low heat for 3–4 minutes. Steep for 15 minutes, then strain and chill.
Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans with parchment.
Whisk together flour, baking powder, and salt.
Cream butter and sugar in a stand mixer until pale and fluffy.
Add eggs one at a time, mixing well after each addition, then add vanilla and lemon zest.
Slowly alternate adding dry mix and infused milk until just combined, being careful not to overmix.
Divide batter between pans and bake for 25–30 minutes until golden and a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
For the buttercream, beat softened butter, then gradually add powdered sugar, mixing well. Add heavy cream, crushed lavender, and salt, beating until smooth.
Assemble the cake by leveling cooled layers and spreading buttercream between them. Crumb-coat, chill, then frost the top and sides.

Use culinary lavender to avoid a bitter flavor. The cake can be made ahead and stored in the refrigerator for 3-4 days.