The Legendary Gluten Free Lemon Lavender Cake from Ginger & Fox Bake Shop
Once Upon a Time at Ginger & Fox Bake Shop…
Let me tell you a little story – a story about a cake so delightful, it became the talk of the town (ok maybe I’m exaggerating a bit here). I’m talking about the famous Lemon Lavender Cake with Raspberry Buttercream from my sweet little cottage bakery Ginger & Fox Bake Shop. Oh, how many hundreds of these cakes did I make over the years for birthdays, baby and bridal showers, Mother’s Days and other celebrations!
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A Gluten Free Cake That Stole Hearts
When Ginger & Fox Bake Shop was pretty much the only local spot for all things delicious and gluten-free goodies, there was one star that shone the brightest: the Lemon Lavender Cake. It was pure deliciousness and my most requested cake (even gluten-eaters would order it). Each layer is a perfect blend of zesty lemon and aromatic lavender, a truly beautiful flavor combination (see more lemon + lavender recipes below).
The cake itself is a tender, moist affair, where the bright, zesty tang of lemon meets the subtle, floral notes of lavender. It’s like taking a bite of sunshine, (if sunshine had a flavor). The lemon brings its characteristic cheerfulness to the party, cutting through the richness of the cake with its vivacious acidity. Lavender, on the other hand, is the mysterious guest, offering a hint of elegance and a whisper of earthy sweetness.
The Secret’s in the Mix
What made this cake so irresistible? It starts with a light gluten-free flour blend. I used to mix my own flour blend, but now I turn to pre-made all purpose gluten free flour blends like Bob’s Red Mill 1 to 1 or Cup4Cup. Freshly squeezed lemon juice and zest add incredible flavor, bringing in a burst of citrus flavor, while the subtle hint of lavender adds an elegant, floral note that makes each bite a delightful surprise.
Raspberry Buttercream: The Icing on the Cake
Now, let’s talk about that raspberry buttercream. It’s not just your ordinary frosting. It’s a creamy, dreamy concoction infused with raspberry preserves (or blueberry), giving it a natural sweetness and a stunning pastel hue that made the cake not just delicious, but a feast for the eyes.
Bringing Back the Magic
Though Ginger & Fox Bake Shop has since closed its proverbial doors, the legacy of the Lemon Lavender Cake lives on. And guess what? I’m sharing the recipe with you! Whether you’re a seasoned baker or just starting out, this recipe will guide you through creating this magical cake in your own kitchen.
🍋 Here’s What You’re Going To Need to Make this Gluten Free Lemon Lavender Cake
- Gluten-free flour blend
- Fresh lemons (juice and zest)
- Culinary lavender
- Eggs, sugar, whole milk and sour cream
- Baking soda and baking powder
- Butter, powdered sugar and good quality jam for the buttercream
A Cake for All Occasions
This Lemon Lavender Cake is more than just a dessert; it’s a celebration of flavors, textures, and aromas. Whether for a birthday, an afternoon tea, or just because, this cake promises to bring a slice of Ginger & Fox Bake Shop’s magic into your home.
Ginger & Fox: A Legacy of Gluten-Free Deliciousness
Tasting this cake is akin to walking through a blooming garden under a clear blue sky. It’s refreshingly light yet satisfyingly rich, a delicate balance that teeters on the edge of decadence without ever tumbling into overly-sweet territory. Each bite offers a new discovery—the pop of lemon zest, the hint of lavender, the joyful burst of raspberry—making for an utterly enchanting gluten free cake!
While Ginger & Fox Bake Shop may now be a sweet memory, its spirit lives on in every recipe I share and every cake baked. The Lemon Lavender Cake with Raspberry Buttercream is a little piece of my heart, a taste of joy, and a reminder that gluten-free cakes can be just as delicious as you remember. Happy baking!
Big thanks to uber talented photographer Ashley Burns for these images!
More Lemon + Lavender Gluten Free Recipes to Try
- Must Make Lemon Lavender Summer Gin Spritz
- Lemon Lavender Snickerdoodle Cookies – Gluten Free
- Lemon Lavender Roasted Chicken
- Gluten-Free Lemon Lavender Scones
- Gluten-Free Lemon Lavender Mini Tarts
Did you make this gluten free cake recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
The Legendary Gluten Free Lemon Lavender Cake from Ginger & Fox Bake Shop
Equipment
- 2 8 or 9 inch cake pans
Ingredients
- 2 3/4 cups Gluten Free Flour Blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum omit if your flour blend already contains it
- 1/2 teaspoon sea salt
- 1 1/4 cups butter at room temperature
- 1 1/2 cups of cane sugar
- 1 tablespoon culinary lavender
- Zest and juice from one lemon
- 2 large eggs at room temperature
- 2 egg whites at room temperature
- ¼ cup sour cream at room temperature
- 1 1/4 cups whole milk at room temperature
- 2 teaspoons pure vanilla extract
For the Raspberry Buttercream
- 1/2 cup salted butter softened
- 3 cups powdered sugar sifted
- 3 tablespoons high quality raspberry jam or blueberry jam
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Fresh lavender flowers and berries for decorating
Instructions
- Prepare the cakes. Preheat the oven to 350°F. Spray two, 8-inch cake pans lightly with gluten-free cooking spray. Line each of the bottoms with a round of parchment (use a pan as your guide to cut rounds of parchment) and spray again. Set aside.
- Mix the flour, baking powder, baking soda, and sea salt in a large bowl and set aside.
- Pulse the lavender with the sugar in the food processor until the lavender is finely ground. Sift out any larger pieces of stems or buds with a sieve and put the sugar in a small bowl. Add the lemon zest and massage the sugar with your fingers until it turns pale yellow and the zest releases its oils into the sugar. It should be very fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugar and beat for a couple of minutes until light and fluffy. Add the eggs one at a time and beat until combined. Repeat with the egg whites. Stir in the vanilla.
- Add half the flour mixture to the butter and beat to combine. Add the milk and sour cream, lemon juice, and the remaining flour mixture and beat until smooth. Pour the batter evenly between the prepared pans and smooth with an offset spatula so they are even.
- Bake on the center rack of the oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pans for 10 minutes, then run a knife around the edges of the pan and invert onto a cooling rack. Cool cakes completely. At this point, I usually wrap the cakes in plastic and refrigerate over night so they are easier to work with.
- Make the frosting. Beat the butter in the bowl of a stand mixer fitted with the paddle attachment. Add about half of the powdered sugar, followed by the milk Beat until smooth. Stir in the jam and add the remaining powdered sugar. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
- Frost the cooled cakes as desired.
Notes
Nutrition
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hi there, Have you ever made it without the lavender? Asking because I dont have any and would like to make the cake this weekend
thanks
Hi Lorraine – you definitely don’t need to use the lavender! It’ll just be a lemon cake (and still delicious)
Thank you so much for replying ❤️ I haven’t made it yet but will soon
Hi there,
This looks delicious! I’m curious if this cake could be made with regular flour and if so, is there any changes you would have to make?
Thanks!
Hi! It’s been a long time since I’ve baked with “real flour.” But I’m guessing that it would work!
Could agave or honey be used instead of cane sugar?
Using a liquid sweetener wouldn’t work here because it would make the batter too wet. You could try using coconut or date sugar, but it might impact the flavor profile.
Hey there,
Really looking forward to making this cake for my mother in law who is celiac. Is your gf flour blend home made or boxed/branded and why?
Hi Erin! I do have a recipe for a flour blend, but over the years I’ve found that it’s easier to just buy it. Bob’s Red Mill 1 to 1 works great in this recipe, as does Cuo4Cup!
You may already know this…But if you don’t have a gluten free kitchen, make sure that all of your pans and any prep equipment is thoroughly washed in the dishwasher before you prepare the cake. Also wipe down your kitchen with clean towels or new sponges and avoid baking with “real flour” while you are making the cake. And don’t use any wooden spoons as they can retain gluten.
Your MIL is so lucky that she has family that wants to bake for her! It’s always such a treat to be able to enjoy dessert with the rest of the family 🙂