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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.

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