Meyer Lemon Cake With Lavender Cream

You know those desserts that make you close your eyes and savor every bite? This Meyer Lemon Cake with Lavender Cream is exactly that kind of treat.
I first made this cake on a whim after spotting a bunch of Meyer lemons at the store—those golden orbs just called to me! Paired with the delicate floral notes of lavender, this cake turned into something truly special. It’s light, citrusy, and perfect for when you want a dessert that feels elegant yet comforting. Whether it’s for a brunch, birthday, or just because, this cake is always a showstopper.
Why You’ll Love This Meyer Lemon Cake with Lavender Cream
- Bright citrus flavor: Meyer lemons bring a sweeter, more fragrant twist to the classic lemon cake.
- Delicate lavender cream: Adds a floral, aromatic layer without being overpowering.
- Perfect for any occasion: From casual gatherings to fancy dinners, this cake fits right in.
- Simple yet impressive: Easy to make but looks (and tastes) bakery-worthy.
How to Make It
Making this Meyer Lemon Cake with Lavender Cream is easier than you’d think. Let’s break it down:
- Prepare the cake batter: The base of this recipe is a moist, tender cake made with Meyer lemon zest and juice for that signature flavor. Cream butter and sugar together until fluffy, then mix in eggs, vanilla, and the lemon components. Alternate adding the dry ingredients and milk to ensure a smooth, lump-free batter.
- Bake to golden perfection: Pour the batter into a prepared pan and bake until the top is golden and a toothpick comes out clean. Let it cool completely before adding any toppings.

- Make the lavender cream: Infuse heavy cream with dried culinary lavender by gently heating it on the stove. Chill the mixture, then whip it to soft peaks with a touch of powdered sugar for sweetness.
- Assemble and garnish: Spread or pipe the lavender cream over the cooled cake. For a finishing touch, sprinkle some extra Meyer lemon zest or edible flowers on top. Slice and serve!
Make Ahead Method
- Cake layers: You can bake the cake a day in advance. Wrap it tightly in plastic wrap and store it at room temperature.
- Lavender cream: Prepare the infused cream up to 2 days ahead and store it in the fridge. Whip it fresh just before serving for the best texture.
- Fully assembled cake: Assemble the cake a few hours before serving and refrigerate. Allow it to come to room temperature for 10-15 minutes before slicing.
Pro Tips
- Use fresh Meyer lemons: Their sweetness and unique flavor make all the difference. Regular lemons can work in a pinch but might need a touch more sugar.
- Don’t overdo the lavender: A little goes a long way. Too much can make the cream taste soapy.
- Room temperature ingredients: This ensures the batter mixes evenly and the cake bakes up light and fluffy.
- Chill the lavender cream: After infusing, make sure the cream is very cold before whipping. This guarantees soft, billowy peaks.
- Sharp knife for slicing: Use a serrated knife to cut clean slices without squishing the cake.
Storage Options
- Refrigerate: Store the assembled cake in an airtight container in the fridge for up to 3 days.
- Freeze the cake layers: Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before decorating.

- Lavender cream: Whipped cream is best used fresh, but leftovers can be stored in the fridge for 1 day.
Tools For This Recipe
- Stand or hand mixer: Makes creaming butter and sugar a breeze.
- Citrus zester: Essential for getting fine, flavorful Meyer lemon zest.
- Fine mesh strainer: For straining the lavender-infused cream to remove any bits of flower.
- Cake pan: A 9-inch round or square pan works well.
- Offset spatula: Helps with evenly spreading the cream on the cake.
FAQs
Can I use regular lemons instead of Meyer lemons?
Yes, but the flavor will be more tart. Add an extra tablespoon of sugar to balance it out.
What if I don’t have culinary lavender?
You can skip the lavender and make a simple vanilla or lemon whipped cream instead.
How do I avoid overmixing the batter?
Mix just until the dry ingredients are incorporated. Overmixing can make the cake dense.
Can I make this gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend, and the results will still be delicious.
Can I use the lavender cream for other desserts?
Yes! It pairs beautifully with scones, pancakes, or even fresh berries.
Variations and Substitutions
- Citrus options: Swap Meyer lemons for oranges or blood oranges for a different flavor profile.
- Lavender alternatives: Use vanilla bean paste or almond extract for a unique twist on the cream.
- Layer cake: Double the recipe and bake in two pans to create a layered masterpiece. Add a thin layer of lemon curd between the layers.

- Garnishes: Top with candied lemon slices, powdered sugar, or a drizzle of honey for extra flair.
- Mini cakes or cupcakes: Divide the batter into a muffin tin for individual portions. Adjust the baking time accordingly.
Conclusion
This Meyer Lemon Cake with Lavender Cream is a burst of sunshine on your plate—bright, floral, and perfectly sweet. Whether you’re treating yourself or sharing with loved ones, it’s a dessert that’s sure to leave everyone smiling.
If you give this recipe a try, I’d love to hear how it turned out! Drop your thoughts and creative twists in the comments below.

Meyer Lemon Cake with Lavender Cream
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 Meyer lemons
- 1/3 cup Meyer lemon juice
- 1/2 cup milk
- 1 cup heavy cream
- 1 tsp dried culinary lavender
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and Meyer lemon zest.
- Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix just until combined. Stir in Meyer lemon juice.
- Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- For the lavender cream, heat the heavy cream with lavender until just steaming. Remove from heat, cover, and let steep for 15 minutes. Strain and chill until cold.
- Whip the infused cream with powdered sugar until soft peaks form.
- Spread the lavender cream over the cooled cake. Garnish with lemon zest or edible flowers. Slice and serve.