How to Make Lemon Lavender Cake

• Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them, or lining them with parchment paper for easy removal later.
• Mix granulated sugar, culinary lavender buds, and lemon zest in a small bowl. Rub the lavender and zest into the sugar for a minute to release those lovely aromas, then set the mixture aside.
• Whisk together all-purpose flour, baking powder, and salt in a medium bowl, ensuring they're well combined for an even texture in your cake.
• Cream the softened unsalted butter with the lavender-lemon infused sugar in a large mixing bowl using medium-high speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
• Incorporate the eggs one at a time, making sure to fully mix each egg before adding the next one, creating a silky batter.
• Add one-third of the dry mixture to the wet ingredients with the mixer on low speed. Mix until just combined, then pour in half of the whole milk, mixing again. Repeat this process with the rest of the dry ingredients and milk until the batter is just combined.
• Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake layers in their pans on a wire rack for about 10-15 minutes. Once cooled slightly, carefully invert them onto the rack to cool completely.
• Prepare your frosting while the cakes cool. In a small saucepan, warm about 1/4 cup of whole milk, add 1 teaspoon of culinary lavender buds, and let it steep for 15-20 minutes. Strain out the lavender buds once ready.
• Beat softened butter (and cream cheese, if using) in a large bowl until creamy. Gradually mix in the sifted powdered sugar, alternating with small splashes of the lavender-infused milk and fresh lemon juice, beating until smooth and fluffy.
• Layer one cake layer on your serving plate, spreading about a third of the frosting evenly over the top. Place the second layer carefully on top and frost the top and sides with the remaining frosting.