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Lemon Lavender Cake Recipe with Earl Grey (video)

A slice of cake on a plate next to a cake on a cake stand, on a table with lemons and lavender.

Every bite of this beautiful cake is bursting with spring flavors! This lemon lavender cake is made with delicate and tender lavender and earl grey ricotta cake layers, filled with creamy and zesty lemon curd, and frosted with an irresistible lemon cream cheese frosting. It’s lemony, floral, creamy, and so delicious! This spring cake is perfect for springtime holidays and occasions, such as Easter and Mother’s Day.

Watch My Lemon Lavender Cake Video Tutorial

Watch my YouTube lemon lavender cake video tutorial for step-by-step instructions and see how I put together this beautiful spring cake! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Lemon Lavender Cake Recipe

Here are my tips for the main ingredients you’ll need for this lemon lavender cake recipe. Find the full list of ingredients with measurements in the printable recipe card below.

  • Lavender Oil – this needs to be food-grade flavoring, not an essential oil! A few drops go a long way, so add this oil carefully. If you want to garnish the cake with lavender flowers, make sure they are also edible.
  • Lemons – fresh lemon zest and lemon juice add incredible flavor and aroma to the cake!
  • Ricotta Cheese – this delicate cheese helps make the cake layers extra tender and soft. You can also use a thick Greek yogurt if you don’t have ricotta.
  • Earl Grey Tea – I recommend using finely ground tea leaves from a tea bag. Just cut open a tea bag and empty the contents into the batter.
  • Almond Flour – the lavender cake layers are made with a combination of regular flour and almond flour, which gives them a very delicate crumb.
  • All-Purpose Flour – regular flour works best for this recipe.
  • Unsalted Butter – always use unsalted butter for baking recipes. This gives you more control over the salt content in the recipe.
  • Cream Cheese – for the frosting. Soften the cheese at room temperature while making the cake layers.
  • Food Coloring – I recommend using concentrated gel or powder food coloring to give the cake layers a beautiful purple color.
A closeup image of a slice of cake on a plate, with a cake in the background.

Easy Lemon Curd Filling for Cake

This lemon lavender cake is filled with my creamy Homemade Lemon Curd. It’s my go-to recipe for lemon curd and I use it in many of my recipes! It’s creamy, lemony, and so delicious! Get the recipe HERE.

  • I recommend preparing the lemon curd ahead of time, as it does need time to cool. You can prepare it a day or two beforehand and keep it stored in the fridge.
  • If you prefer, you can also use store-bought lemon curd to save time.
  • You won’t need the entire batch of lemon curd for this cake. You can store the remaining curd in the fridge for up to 1 to 2 weeks. Or try freezing the curd for a later time.
close up of 5-ingredient lemon curd in jar
Homemade Lemon Curd Recipe

Preparing the Lavender Earl Grey Cake Layers

This delightful spring cake is made with delicate lavender and earl grey tea cake layers. These are easy to make, and you can prepare them ahead of time, too.

  1. Preheat the oven to 350°F. Line two, 8-inch cake pans with parchment paper, lining the bottom and sides of the pans.
  2. In a large mixing bowl, whisk together the sugar, freshly squeezed lemon juice, melted butter, ricotta cheese, eggs, vanilla extract, earl grey tea leaves, and lavender oil.
  3. Take care when adding the lavender oil, as it can be very strong and concentrated. A few drops will go a long way!
  4. In a separate bowl, combine the dry ingredients: all-purpose flour, almond flour, baking soda, baking powder, and sea salt.
  5. Sift the dry ingredients into the wet batter, then mix just until well combined.
  6. If desired, add food coloring at this stage, using a combination of purple and red gel food coloring. The acid in the lemon juice will interact with the purple color making it green, but adding red color will help balance the colors.

Baking Instructions for Lavender Cake

  1. Divide the cake batter evenly between the two pans and level the batter with an off-set spatula.
  2. Bake the cake layers at 350°F for 32 to 35 minutes, until the center is set and springs back when lightly pressed. A toothpick inserted into the center should come out clean.
  3. Allow the cake layers to cool in the pans for about 5 minutes, then carefully remove them from the pans, remove the parchment paper, and cool completely on a wire rack.
A lemon yellow cake on a cake stand, with lemons and lavender flowers on the table below.

Making Lemon Cream Cheese Frosting

I’m pairing the delicate lavender cake layers with a creamy lemon cream cheese frosting! This frosting is extra lemony, creamy, and so delicious, you’ll want to eat it by the spoonful!

  1. This frosting can be prepared using a stand mixer or a hand mixer. Place the softened butter into the mixing bowl and beat for 3 to 4 minutes, until light and creamy.
  2. Next, add the softened cream cheese. Beat the cheese and butter together for 3 to 4 minutes, until well combined and smooth.
  3. Add the zest of 2 large lemons, lemon extract, vanilla extract, a pinch of salt, and yellow food coloring, if desired. Mix again for 1 minute.
  4. Next, add the powdered sugar. Mix at a low speed until the sugar is incorporated, then mix on medium speed for 5 to 6 minutes, until the frosting is extra fluffy and creamy.
  5. Transfer about 1 ½ cups of the frosting into a pastry bag tipped with a large star tip; I used Ateco tip 847, but any tip will work.
A closeup image of a slice of lavender cake with lemon curd filling.

How to Make Lemon Lavender Cake

Once the cake layers have cooled and you have the lemon curd and the frosting ready, it’s time to put together this beautiful spring cake!

  1. Once the cake layers have cooled completely, use a sharp serrated knife to carefully cut away the brown edges and bottom of the layers. If needed, level the tops of the cake layers, too.
  2. To assemble the cake, spread a generous amount of frosting onto the first cake layer, spreading it evenly with an off-set spatula.
  3. Next, pipe a barrier ring of frosting around the edge of the cake layer. This will prevent the lemon curd from squeezing out the sides. Fill the center of the cake with lemon curd.
  4. Top with the second cake layer, then apply a crumb coat layer of frosting on the outside of the cake, sealing all the edges. Refrigerate the cake for 30 minutes.
  5. After chilling, apply a final layer of frosting over the cake, smoothing the sides with a cake spatula.
  6. Use the remaining frosting in the pastry bag to garnish the top of the cake with dollops of frosting.
  7. Garnish the cake with lemon wedges and sprinkle with earl grey tea or edible lavender flowers.

Serving & Storing Suggestions for Cake

This lemon lavender cake can be enjoyed right away or kept refrigerated for up to 3 days. I recommend serving the cake at room temperature for best results.

If the cake was refrigerated overnight, remove it from the fridge about 1 to 1 ½ hours prior to serving to allow the cake to soften and warm back up.

A yellow lemon cake on a cake stand, on a table with lemons, lavender flowers, and plates.

More Recipes to Try!

Enjoyed this delicious lemon lavender cake? Check out some of my other spring cake recipes you’re sure to enjoy!

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A slice of cake on a plate next to a cake on a cake stand, on a table with lemons and lavender.
4 from 1 vote

Lemon Lavender Cake with Earl Grey (video)

1 hour 30 minutes prep + 35 minutes cook
16 servings
A heavenly combination of flavors in this delightful spring cake! Lemon Lavender Cake with earl grey tea, lemon curd filling, and lemon cream cheese frosting!

Ingredients 
US Customary – Metric

For Lavender Earl Grey Cake Layers:

  • 1 1/2 cups white granulated sugar
  • 1/2 cup lemon juice, freshly squeezed
  • 1 cup unsalted butter, melted
  • 1 cup whole milk ricotta cheese
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 to 4 drops lavender oil
  • 1 tsp Earl Grey tea leaves, finely ground; dry
  • 2 1/3 cups all-purpose flour
  • 2 1/4 cups almond flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • purple & red gel food coloring, optional

For Lemon Cream Cheese Frosting:

  • 1 1/2 cups unsalted butter, softened at room temp
  • 12 oz cream cheese, softened at room temp
  • zest from 2 lemons
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 3 cups powdered sugar
  • yellow gel food coloring, optional

For Filling & Garnishing:

  • 1/2 – 3/4 cup lemon curd, homemade or store-bought
  • 1 lemon, cut into wedges, for garnish
  • 1 tsp Earl Grey tea, for garnish

Instructions

Lemon Curd Filling:

  • This lemon lavender cake is filled with my Homemade Lemon Curd. See the recipe card below. I recommend preparing the lemon curd ahead of time, as it does need time to cool. You can prepare it a day or two beforehand and keep it stored in the fridge. If you prefer, you can also use store-bought lemon curd to save time.

Preparing the Cake Batter:

  • Preheat the oven to 350°F. Line two, 8-inch cake pans with parchment paper, lining the bottom and sides of the pans.
  • In a large mixing bowl, whisk together the sugar, freshly squeezed lemon juice, melted butter, ricotta cheese, eggs, vanilla extract, earl grey tea leaves, and lavender oil.
  • Take care when adding the lavender oil, as it can be very strong and concentrated. A few drops will go a long way!
  • In a separate bowl, combine the dry ingredients: all-purpose flour, almond flour, baking soda, baking powder, and sea salt.
  • Sift the dry ingredients into the wet batter, then mix just until well combined.
  • If desired, add food coloring at this stage, using a combination of purple and red gel food coloring. The acid in the lemon juice will interact with the purple color making it green, but adding red color will help balance the colors.

Baking Instructions:

  • Divide the cake batter evenly between the two pans and level the batter with an off-set spatula.
  • Bake the cake layers at 350°F for 32 to 35 minutes, until the center is set and springs back when lightly pressed. A toothpick inserted into the center should come out clean.
  • Allow the cake layers to cool in the pans for about 5 minutes, then carefully remove them from the pans, remove the parchment paper, and cool completely on a wire rack.

Making the Frosting:

  • This frosting can be prepared using a stand mixer or a hand mixer. Place the softened butter into the mixing bowl and beat for 3 to 4 minutes, until light and creamy.
  • Next, add the softened cream cheese. Beat the cheese and butter together for 3 to 4 minutes, until well combined and smooth.
  • Add the zest of 2 large lemons, lemon extract, vanilla extract, a pinch of salt, and yellow food coloring, if desired. Mix again for 1 minute.
  • Next, add the powdered sugar. Mix at a low speed until the sugar is incorporated, then mix on medium speed for 5 to 6 minutes, until the frosting is extra fluffy and creamy.
  • Transfer about 1 ½ cups of the frosting into a pastry bag tipped with a large star tip; I used Ateco tip 847, but any tip will work.

Assembling the Cake:

  • Once the cake layers have cooled completely, use a sharp serrated knife to carefully cut away the brown edges and bottom of the layers. If needed, level the tops of the cake layers, too.
  • To assemble the cake, spread a generous amount of frosting onto the first cake layer, spreading it evenly with an off-set spatula.
  • Next, pipe a barrier ring of frosting around the edge of the cake layer. This will prevent the lemon curd from squeezing out the sides. Fill the center of the cake with lemon curd.
  • Top with the second cake layer, then apply a crumb coat layer of frosting on the outside of the cake, sealing all the edges. Refrigerate the cake for 30 minutes.
  • After chilling, apply a final layer of frosting over the cake, smoothing the sides with a cake spatula.
  • Use the remaining frosting in the pastry bag to garnish the top of the cake with dollops of frosting.
  • Garnish the cake with lemon wedges and sprinkle with earl grey tea or edible lavender flowers.
  • This lemon lavender cake can be enjoyed right away or kept refrigerated for up to 3 days. I recommend serving the cake at room temperature for best results.

Nutrition

Serving: 1slice (1/16th) | Calories: 718kcal | Carbohydrates: 66g | Protein: 10g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 320mg | Potassium: 110mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1311IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
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close up of 5-ingredient lemon curd in jar

How to Make Easy Lemon Curd (video)

6 minutes prep + 5 minutes cook
36 tablespoons
Learn how to make the best and easiest lemon curd with just 5 ingredients!

Ingredients 
US Customary – Metric

  • 2/3 cup freshly-squeezed lemon juice
  • 2 eggs
  • 4 egg yolks
  • 1 cup white granulated sugar
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract

Instructions

  • This recipe makes 2 1/4 cups of lemon curd.
  • Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside.
  • In a separate glass mixing bowl, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color. It should ribbon off the whisk. Pour the mixture into a stainless steel pot and add the lemon juice; whisk to combine.
  • Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted.
  • Transfer the curd into a glass bowl or glass jar and cover with plastic wrap to prevent a film from forming over the top. Allow the lemon filling to cool slightly, then place into the refrigerator. Lemon curd can be stored in the fridge for up to 2 weeks.

Nutrition

Serving: 1tablespoon | Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 5mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

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3 comments

    • Georgia

    Can I make cupcakes with all the same ingrediants?

      • tatyanaseverydayfood

      Hi Georgia! Yes, that’s a great idea! I would scoop out a little of the cupcakes on top to fill the centers with lemon curd. Enjoy!

        • Georgia
        • 4 stars

        My cake didn’t get purple, just brown in color. Perhaps not the right food coloring paste? Maybe next time I’ll make a lemon cake with purple frosting to get the same color contrast I was looking for. The taste was good. Oh by the way, I made cupcakes.

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