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Perfect Lemon Lavender Layer Cake Recipe with Easy Honey Mascarpone Frosting

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A moist lemon cake layered with delicate lavender honey notes and topped with a creamy honey-sweetened mascarpone frosting. Perfect for special occasions or casual gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk (or almond milk for dairy-free)
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • ½ cup (120ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons lavender honey
  • 16 oz (450g) mascarpone cheese, chilled
  • ½ cup (120ml) honey
  • ⅓ cup (80ml) heavy cream, cold
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream softened butter and granulated sugar using an electric mixer on medium speed for about 4 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in lemon zest, lemon juice, lavender honey, and vanilla extract.
  6. Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix gently on low speed until just combined.
  7. Divide batter evenly between prepared pans and tap pans lightly to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 15 minutes, then turn out onto a cooling rack to cool completely.
  10. Prepare frosting: Beat mascarpone cheese until smooth. Slowly add honey, vanilla extract, and salt, beating gently.
  11. Whip in cold heavy cream until light and spreadable. Chill for 10 minutes if too soft.
  12. Assemble cake: Place one layer on a plate, spread frosting evenly, top with second layer, and frost top and sides.
  13. Garnish with edible lavender buds or lemon zest curls. Chill assembled cake for at least 30 minutes before slicing.

Notes

Use room temperature eggs and butter for best texture. Avoid overmixing batter to keep cake tender. Keep mascarpone cold when making frosting to prevent runniness. Fresh lemon zest and juice provide the best flavor. Cake can be stored refrigerated for up to 4 days or frozen unassembled for up to 2 months.

Nutrition

Keywords: lemon cake, lavender honey, mascarpone frosting, layer cake, easy cake recipe, floral cake, honey frosting, lemon dessert

Find it online: https://yumbelle.com/perfect-lemon-lavender-layer-cake-recipe-with-easy-honey-mascarpone-frosting/