LAVENDER LEMON OLIVE OIL CAKE WITH LAVENDER MASCARPONE BUTTERCREAM

LAVENDER ENERGY BALLS. The sophisticated ball-like snack.

I made this cake for my cousin Emma on her 30th birthday and I was texted, “your cake was a HIT everyone loved it!!!!” I’ll count that as an epic win!

This Lavender Lemon Olive Oil Cake combines fresh lemon juice and zest with a touch of culinary lavender for a bright, lightly floral flavor. Olive oil and mascarpone create a soft, moist crumb, while the Lavender Mascarpone Buttercream adds a creamy finish with subtle notes of lavender and lemon. An optional lemon syrup soak enhances the citrus flavor and helps keep the layers extra tender. Elegant yet approachable, this cake is a beautiful choice for spring gatherings, Easter brunch, Mother's Day celebrations, bridal showers, or any occasion that calls for a simple but special dessert.

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LAVENDER LEMON OLIVE OIL CAKE WITH LAVENDER MASCARPONE BUTTERCREAM

Yield: 12–16

Author: Michelle Williams

Prep time: 30 MinCook time: 34 MinTotal time: 1 H & 4 M

This Lavender Lemon Olive Oil Cake combines fresh lemon juice and zest with a touch of culinary lavender for a bright, lightly floral flavor. Olive oil and mascarpone create a soft, moist crumb, while the Lavender Mascarpone Buttercream adds a creamy finish with subtle notes of lavender and lemon. An optional lemon syrup can be brushed onto the layers for extra citrus flavor and moisture, making this cake a beautiful choice for spring celebrations, showers, holidays, and special occasions.

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Ingredients

FOR THE CAKE

• All-Purpose Flour (1½ cups)
• Baking Powder (1 teaspoon)
• Baking Soda (½ teaspoon)
• Kosher Salt (½ teaspoon)
• Culinary Lavender Buds, Finely Ground (1½ teaspoons)
• Large Eggs, Room Temperature (3)
• Granulated Sugar (¾ cup)
• Lemon Zest (from 2 lemons)
• Honey (2 tablespoons)
• Mild Extra Virgin Olive Oil (½ cup)
• Whole Milk (⅓ cup)
• Mascarpone (3 tablespoons)
• Fresh Lemon Juice (¼ cup)
• Vanilla Extract (1 teaspoon)

FOR THE LEMON SYRUP

• Water (¼ cup)
• Granulated Sugar (¼ cup)
• Fresh Lemon Juice (2 tablespoons)

FOR THE LAVENDER -INFUSED MILK

• Whole Milk (2 tablespoons)
• Culinary Lavender Buds (1 teaspoon)

FOR THE LAVENDER MASCARPONE BUTTERCREAM

• Unsalted Butter, Room Temperature (1 cup, 2 sticks)
• Mascarpone, Cold (5 ounces)
• Powdered Sugar (5 cups)
• Vanilla Extract (1 teaspoon)
• Kosher Salt (pinch)
• Lemon Zest (from 1 lemon)
• Lavender-Infused Milk (1–2 tablespoons)

KITCHEN TOOLS

• 6-inch Cake Pans (2)
• Parchment Paper
• Mixing Bowls
• Whisk
• Electric Mixer or Stand Mixer
• Small Saucepan
• Fine Mesh Strainer
• Rubber Spatula
• Wire Cooling Rack
• Cake Turntable
• Offset Spatula or Bench Scraper

Instructions

TO MAKE THE CAKE

1. Preheat the oven to 350°. Grease two 6-inch cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground lavender.
3. In a large bowl, combine the sugar and lemon zest. Rub them together with your fingertips for about 1 minute until a fragrant evenly colored mixture.
4. Add the eggs and honey, then whisk until smooth and slightly lightened in color.
5. Whisk in the olive oil, milk, mascarpone, lemon juice, and vanilla extract until fully combined.
6. Add the dry ingredients and gently fold until no dry streaks remain. Do not over mix.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 28 - 34 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.

TO MAKE THE LEMON SYRUP

1. Combine the water and sugar in a small saucepan.
2. Heat over medium heat until the sugar has dissolved completely.
3. Remove from the heat and stir in the lemon juice.
4. Let the syrup cool completely before using.

TO MAKE THE LAVENDER MASCARPONE BUTTERCREAM

1. Warm the milk until steaming but not boiling.
2. Add the lavender buds and allow them to steep for 20 minutes.
3. Strain the milk and cool completely.
4. Beat the butter until very light and fluffy, about 4 - 5 minutes.
5. Gradually add the powdered sugar and continue mixing until smooth.
6. Add the vanilla extract, salt, and lemon zest.
7. Add the mascarpone and mix on low speed just until incorporated.
8. Add the lavender-infused milk one teaspoon at a time until the frosting reaches a smooth, spreadable consistency.

TO ASSEMBLE THE CAKE

1. Level the cake layers if needed. Cut each one in half widthwise.
2. Brush the tops of each layer generously with the cooled lemon syrup.
3. Place the first cake layer onto a serving plate or cake stand.
4. Spread about 3/4 cup frosting evenly over the top. Repeat for each layer.
5. Apply a thin crumb coat around the entire cake.
6. Refrigerate for 20 - 30 minutes.
7. Finish with the remaining frosting and decorate as desired. This frosting recipe yields enough buttercream for decorative piping, borders, and floral details.
8. If you're not piping lavender sprigs like I did, consider topping your cake with a little fresh lavender, candied lemon slices, or a light drizzle of honey before serving.

Notes

For the best texture and flavor, allow the cake to sit at room temperature for 30 - 45 minutes before serving.

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