Lemon and Lavender Sponge Cake

Looking for a refreshing and unique twist on a classic sponge cake? Then you have to try this Lemon and Lavender Sponge Cake! This delightful cake combines the bright and zesty flavor of lemon with the subtle floral notes of lavender. Top with whipped cream cheese icing and fresh strawberries for a perfect Spring dessert.

I celebrated my fifth wedding anniversary in April and one highlight that our guests continue to brag about was our wedding cake. Because we had a brunch wedding, we wanted something light and delicate. We ended up checking out a local LGBT-owned bakeshop Cake Life Boutique (that famously made not just one but two of Beyonce’s birthday cakes). And there it was, in all its glory, a gorgeous three-layer Honey-Lavender Vanilla Cake that I knew I had to have. What was unique about this cake is that it used a honey-lavender cake soak to give a

Inspired by my wedding cake, I was eager to create a recipe that used a cake soak but also embodied the essence of spring. Serendipitously, I recently purchased a 9-inch Charlotte Cake Pan made by Nordic Ware. While I had never made a Charlotte Cake before, a quick Google search led me to several sponge cake options perfect for this particular cake pan. My unique take on a traditional sponge cake gently folds lemon zests into the cake batter and uses lavender simple syrup as a cake soak to give it floral undertones. It is then topped with whipped cream cheese icing and fresh strawberries making it the perfect Spring time dessert.

If you like Lemon and Lavender Sponge Cake try these other dessert recipes

Key Ingredients for Lemon and Lavender Sponge Cake

There are a few key ingredients that make this Lemon and Lavender Sponge Cake extra special:

• Lemon Zest: It wouldn’t be a Lemon and Lavender Sponge Cake without the lemon. I personally love a very strong flavor so this recipe features the zest of one lemon.
• Room Temperature Eggs: When making sponge cakes it is important to use room temperature eggs, because they mix more evenly in the batter and help the cake rise more easily.
• White Sugar: The base of a sponge cake involves beating eggs and white sugar together until the batter is light a voluminous. The white sugar here is key to giving a sponge cake its texture.
• Lavender Simple Syrup: The lavender simple syrup is used as a cake soak that is drizzled over the cake after it comes out of the oven. It helps flavor the cake and to make it more moist.
• Soft Cream Cheese: When mixed with heavy whipping cream and powdered sugar, the cream cheese helps to make the frosting sturdier.
• Fresh Strawberries: Not only do these look pretty on top of the cake, but the strawberries are also a perfect companion to the lemon and lavender flavors of the cake.

Equipment Needed to make Lemon and Lavender Sponge Cake

In addition to the ingredients, you will also need the following equipment:

• Standing mixer with paddle and whisk attachments: Beating the eggs until they are fluffy can take some time so for ease this sponge cake is best made using a standing mixer. You will use the paddle attachment for the cake batter, and the whisk to make the homemade whipped cream frosting. Alternatively, a large bowl with a hand mixer will also work.
• A rubber spatula: A rubber spatula helps to make sure all ingredients are incorporated. It is also very helpful in gently folding in the flour for the cake batter and scraping the sides of the bowl for the whipped cream.
• A 9-inch Charlotte Cake Pan: Nordic Ware’s 9-inch Charlotte Cake Pan ups the wow factor for this recipe. It produces a visually stunning cake, that looks gorgeous on a table when hosting brunches, lunches, or dinner parties.

How to make a Lemon and Lavender Sponge Cake

Ingredients

Lavender Simple Syrup

• 1 Cup Water
• 1 Cup Sugar
• 1/4 Dried Lavender Flowers

Lemon and LavenderSponge Cake

• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2/3 cup sugar
• 2/3 cup flour (sifter)
• 1/2 teaspoon baking powder
• 1 Teaspoon Salt
• Zest of 1 Lemon
• 1/2 Cup Lavender Simple Syrup (see instructions)
• Whipped Cream Cheese Frosting (see instructions)
• Optional: Fresh Strawberries for Garnish

Whipped Cream Cheese Icing

• 4 Ounces Cream Cheese (Softened)
• 1/2 Cup Powdered Sugar
• 1 Cup Heavy Whipping Cream
• 1/4 Teaspoon Vanilla

Step-by-Step Instructions

Lavender Simple Syrup

1. Prepare the Lavender Simple Syrup by bringing 1 cup of water to a boil in a medium saucepan. Once boiling slowly stir in sugar until it dissolves. Reduce heat to a simmer and add 1/4 cup of dried lavender leaves. Allow it to simmer for 10 minutes before removing it from the heat. Place a lid on the saucepan and allow to steep for 15-20 minutes. Use a sieve to strain off the lavender leaves. Transfer simple syrup to a jar or bottle to cool.

Lemon and Lavender Sponge Cake

1. To make the Lemon and Lavender Sponge Cake, preheat the oven to 350 degrees. Prepare a 9-inch Charlotte Cake Pan by spraying it with nonstick baking spray.
2. In the bowl of a standing mixer with a paddle attachment, beat the eggs on high for one minute. Next, add the vanilla and the sugar and continue to beat for another five to seven minutes. As a result, the cake batter should have increased in volume and be very light.
3. In a separate bowl whisk together the flour, baking powder, and salt. Gently fold the dry ingredients and lemon zest into the cake batter.
4. Pour batter into pan and bake for 25 – 30 minutes. Cool cake in pan for ten minutes before inverting it onto a wire rack. It helps to tap the sides with the handle of a wooden spoon to loosen it before removing the pan.
5. While the cake is still warm, drizzle the 1/2 cup of lavender simple syrup over top. Once the cake cools completely, cover and place in the refrigerator for at least two hours up to overnight before adding whipped cream cheese icing (see Whipped Cream Cheese Icing instructions) and fresh strawberries.

Whipped Cream Cheese Icing

1. To make the whipped cream cheese icing, add cream cheese and powdered sugar to the bowl of a standing mixer fitted with the whisk attachment and beat on medium-high until smooth.
2. Slowly add vanilla and heavy whipping cream to the bowl, and continue to beat until the icing reaches peak stiffness.

Tips for Serving and Storing

Sponge cakes, in general, are best served chilled. If hosting, I typically make this cake the night before. One cake cools completely, I cover it with plastic wrap and place it in the refrigerator. Before serving I top with the whipped cream frosting and fresh berries. It can be made up to three days in advance.

FAQs

1. Can I use substitute the lemon zest for bottled or fresh lemon juice?I would not recommend using lemon juice as the zest will give you the best flavor. If in a pinch, replace the vanilla extract with lemon extract.

2. Can I make this cake in advance? Yes, this cake can be made up to three days in advance and stored in the refrigerator.

3. What is a cake soak? A cake soak is a mixture of liquid ingredients used to moisten and flavor a cake, typically applied after the cake has been baked. To apply the soak to the cake, I place it in a reusable condiment squeeze bottle. The small thin nozzle helps to make sure that the simple syrup isn’t released too quickly or in large amounts.