Lemon Lavender Cake

This Lemon Lavender Cake is the perfect balance between sweet, tart, and floral flavors. Cloaked in lavender buttercream and paired with creamy lemon filling, this lightly floral, ultra chic cake is perfect for any spring or summer celebration.

• ½ teaspoon dried culinary lavender
• 1 ½ cups (300g) granulated sugar divided
• 2 ¼ cups (280g) all-purpose flour
• 2 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (240ml) whole milk
• 3 large eggs
• ½ cup (117g) unsalted butter melted
• ¼ cup canola or avocado oil
• 1 teaspoon pure vanilla extract

• ½ cup unsalted butter softened
• 2 cups powdered sugar sifted as needed
• 1 lemon, zested
• 1 tablespoon lemon juice
• 1 tbsp milk

• ½ to 1 teaspoon dried culinary lavender buds
• 3 cups powdered sugar sifted as needed
• ¾ cup unsalted butter softened
• 2 to 3 tablespoon milk or cream
• 1 teaspoon vanilla extract
• gel food coloring optional