1 cup (227g, or 2 sticks or 1/2 lb) unsalted butter, unsalted
1 3/4 cups sugar
6 egg whites (or 220g liquid egg whites)
1/4 teaspoon pure lemon extract
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons dried culinary lavender
1 1/4 cup whole milk (room temperature)
1/2 teaspoon pure vanilla extract
Add 3 tablespoons of dried culinary lavender to whole milk, cover, and refrigerate overnight (or at least several hours). Strain into clean bowl.
Preheat oven to 350 degrees F, and place rack in center of oven. Butter and flour three - 7" round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.
In a mixing bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add sugar and beat until light and fluffy (about 3 minutes). Add egg whites gradually, beating after each addition. Scrape down the sides of the bowl. Add the lemon extract, and beat until combined.
Stir vanilla into lavender milk, and with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula. If possible, weigh your filled pans to ensure they are equal. Bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for about 30 minutes, to make filling and frosting the cakes easier.
Best paired with Lavender Frosting & Lemon Curd