Ingredients
Method
- Grease two 8-inch round cake pans with butter. Line the pans with parchment paper and grease the parchment. Dust the bottom and sides of the pans with flour, then tap out any excess.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Add the sugar, lemon zest, and dried lavender to a food processor bowl. Process the mixture for 1-3 minutes until the lavender is finely ground and evenly distributed with the zest throughout the sugar.
- Beat the butter, vegetable oil, and lemon-lavender sugar on medium-high speed for about 4 minutes in a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer, until very pale and fluffy, and the mixture has doubled or nearly tripled in volume.
- Add the eggs one at a time, beating until fully combined after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula. Stir in the vanilla extract.
- Add half of the flour mixture to the butter mixture and mix on low speed until incorporated. Pour in the milk and lemon juice, continuing to mix on low speed until combined. Add the remaining flour mixture and mix on low speed just until incorporated, avoiding overmixing. Scrape down the bowl with a rubber spatula between additions to ensure even mixing.
- Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, the edges pull away from the pan, and the center springs back when gently poked.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting.
- To make the frosting, beat the butter on medium speed for about 2 minutes in a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer, until smooth and satiny.
- Add the powdered sugar, half of the milk, and the lemon extract, then continue beating on medium speed for about 2 minutes until light and fluffy. If the frosting is too thick, add more milk, 1 tablespoon at a time, until it reaches the desired consistency.
- Place one cake layer right-side-up on a large plate or a 10-inch cardboard cake round. Use an offset spatula or butter knife to spread 1/2 to 1 cup of frosting evenly over the layer. Top with the remaining cake layer, placed upside-down for a smooth, flat top. Check that the cake layers are centered and level, then gently adjust as needed.
- Spread a generous amount of frosting over the top and sides of the cake using an offset spatula or the straight edge of a large butter knife. Use the spatula to spread the frosting into a thin, even layer, allowing the cake to show through.
- Place the cake in the refrigerator for 20 minutes to set the frosting. Cover the bowl of frosting.
- Remove the cake from the refrigerator. Stir the frosting a few times to smooth it out. Spread a generous, thicker layer of frosting over the top and sides of the cake. Use an offset spatula, a large spoon, or the back of a butter knife to smooth the sides.
- Store the cake for up to 4 days in a cake saver on the counter. Save cake slices on a plate covered with plastic wrap for up to 4 days. When storing leftover cake with missing slices, cover the exposed cake layers with plastic wrap or parchment paper to prevent drying out.
Nutrition
Notes
Ingredient Swap: I've found that if you're out of lemon extract for the frosting, you can absolutely use an extra teaspoon of fresh lemon juice instead, though the lemon flavor might be a