Lavender Lemon Truffle Cake

A delicate layer cake infused with floral lavender and bright lemon, filled and enveloped in a silky white chocolate truffle ganache that marries creamy sweetness with aromatic citrus notes.

Why You’ll Love This Recipe

• Harmonious interplay of floral and citrus flavours creates a refined taste experience.

• Cake crumb remains tender and moist thanks to the use of cake flour and sour cream.

• Luxurious white chocolate ganache infused with lavender and lemon elevates the filling to a truffle-like indulgence.

• Elegant presentation with swirls of lavender buttercream, candied lemon slices, and a glossy ganache drizzle.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the lemon lavender cake:

• Cake flour

• Baking powder

• Salt

• Granulated sugar

• Unsalted butter, room temperature

• Large eggs, room temperature

• Sour cream, room temperature

• Fresh lemon zest

• Lemon extract

• Vanilla extract

• Whole milk, room temperature

• Dried culinary lavender buds

For the white chocolate lavender-lemon truffle filling:

• White chocolate (approximately 8 ounces), finely chopped

• Unsalted butter (about 2 tablespoons)

• Heavy whipping cream

• Dried culinary lavender buds

• Fresh lemon zest and a splash of lemon juice

For the lavender buttercream:

• Whole milk

• Dried culinary lavender buds

• Unsalted butter, room temperature

• Icing sugar

• Vanilla extract

• A pinch of salt

• (Optional) A drop or two of purple gel food colouring

Garnishes:

• Candied lemon slices

• Additional dried lavender buds

Directions

1. Bake the lemon lavender cake

   1. Preheat the oven to 350 °F (177 °C). Grease and line three 6-inch cake pans (or two 8-inch pans) with parchment paper.

   2. In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.

   3. In a separate large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

   4. Stir in the sour cream, lemon zest, lemon extract and vanilla extract until smooth.

   5. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

   6. Gently fold in the crushed lavender buds by hand. Divide the batter evenly among the prepared pans.

   7. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely on wire racks.

2. Prepare the white chocolate truffle filling

   1. In a small saucepan over low heat, combine the heavy cream, butter, lavender buds, lemon zest and lemon juice. Heat until just simmering, stirring constantly.

   2. Remove from heat and allow the mixture to steep for 10 to 15 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract the liquid.

   3. While still warm, pour the infused cream over the chopped white chocolate in a heat-proof bowl. Stir until the mixture is completely smooth.

   4. Chill the ganache until it reaches a spreadable consistency.

3. Make the lavender buttercream

   1. Heat the milk in a small saucepan until it reaches a simmer. Remove from heat, add the lavender buds, and steep for 15 minutes. Strain and allow the milk to cool to room temperature.

   2. In a large bowl, beat the butter until creamy. Gradually add the icing sugar, mixing on low speed until incorporated.

   3. Add the steeped lavender milk, vanilla extract, salt and food colouring (if using). Increase speed and whip until light and fluffy.

4. Assemble the cake

   1. Level the cooled cake layers with a serrated knife or cake leveler.

   2. Place one layer on a cake stand or serving plate and spread an even layer of white chocolate truffle filling. Repeat with remaining layers.

   3. Apply a thin crumb coat of lavender buttercream to seal in crumbs. Chill for 30 minutes.

   4. Frost the cake with the remaining buttercream, smoothing the sides and top. Pipe decorative swirls if desired.

   5. Drizzle any leftover truffle ganache over the top edges, allowing it to drip down the sides. Garnish with candied lemon slices and extra lavender buds.

Servings and Timing

• Yield: Approximately 15 slices

• Preparation time: 1 hour (including steeping and chilling)

• Baking time: 30 to 35 minutes

• Total time: Approximately 1 hour 30 minutes

Storage/Reheating

• Store at room temperature in a covered cake carrier for up to 2 days.

• Refrigerate in an airtight container for up to 5 days; allow the cake to come to room temperature before serving.

• To freeze, wrap individual slices tightly in plastic wrap and foil; freeze for up to 1 month. Thaw overnight in the refrigerator.

• To refresh frozen or chilled slices, warm in a 300 °F oven for about 10 minutes.

FAQs

What type of lavender should I use in baking?

Use culinary-grade dried lavender buds, which are processed specifically for cooking and have a balanced, pleasant floral flavour.

Can I omit lavender altogether?

Yes. Omitting the lavender will yield a classic lemon truffle cake; you may compensate by increasing the lemon zest.

How do I prevent over-steeping the lavender?

Limit steeping time to 10–15 minutes. Extended steeping can introduce a bitter or soapy note.

Can I prepare components in advance?

Absolutely. Cake layers can be baked and frozen, and both the truffle ganache and buttercream can be made two to three days ahead and refrigerated.

How do I make candied lemon slices?

Simmer thinly sliced lemons in equal parts water and sugar until translucent, then transfer to a rack to dry. Allow several hours of air-drying.

Why did my ganache separate?

Separation often occurs when the cream is overheated or added to chocolate at too high a temperature. Heat gently and stir continuously.

Can I use alternative sweeteners?

You may substitute natural sweeteners for the granulated and icing sugar, but adjustments to quantities and texture may be necessary.

How do I achieve a pastel purple colour in the buttercream?

Use a gel-based purple food colouring, adding only a drop or two to avoid altering the flavour.

Is this cake suitable for special diets?

With ingredient swaps—such as gluten-free flour, vegan butter and cream substitutes—this recipe can accommodate gluten-free and vegan diets.

What is the best way to serve this cake?

Serve at room temperature to allow the flavours of lavender and lemon to shine. It pairs elegantly with Earl Grey tea or a glass of champagne.

Conclusion

This Lavender Lemon Truffle Cake combines ethereal floral notes with bright citrus and a luscious white chocolate ganache to create an elegant dessert perfect for special occasions. With make-ahead options and versatile variations, it can be tailored to suit dietary preferences and event themes while retaining its sophisticated charm. Enjoy every fragrant and zesty bite.