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Lavender And Lemon Sheet Cake

Lavender and lemon sheet cake with a buttery vanilla crumb—infused with dried lavender and finished with tangy lemon cream cheese frosting swirled with honey. The cake bakes tender and moist with bright lemon zest in both batter and frosting.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cup all-purpose flour
  • 1.5 tsp baking soda
  • 0.25 tsp salt
  • 10 tbsp unsalted butter
  • 1.33 cup whole milk
  • 1 tbsp dried lavender flowers
  • 5 large eggs
  • 2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp grated lemon zest
  • 0.5 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cup powdered sugar
  • 1 tbsp honey
  • 2 tsp grated lemon zest

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the lavender lemon cake
  1. Preheat the oven to 350°F and grease two 9-inch round pans or a sheet pan.
  2. Stir together the all-purpose flour, baking soda, and salt.
  3. Heat the unsalted butter, whole milk, and dried lavender flowers over low heat until hot and the butter is melted, then let steep briefly.
  4. Beat the large eggs and granulated sugar until thickened and pale, then beat in the vanilla extract and grated lemon zest.
  5. Gradually add the flour mixture, then slowly pour in the hot lavender milk, beating until combined.
  6. Pour the batter into the prepared pan(s) and bake for about 30 minutes, until a toothpick comes out clean.
Make and spread the lemon cream cheese frosting
  1. Cool completely, then beat the unsalted butter, cream cheese, powdered sugar, honey, and grated lemon zest until smooth.
  2. Spread generously over the cake.

Notes

Pro tip: keep the lavender infusion on low heat and let it steep briefly so the flavor stays floral without becoming bitter. Store the frosted cake covered in the refrigerator for up to 4 days; freezing is not recommended due to the cream cheese frosting texture. For a dairy-light swap, use lactose-free milk in the cake and lactose-free cream cheese in the frosting.