Lemon Lavender Cake 

The Lemon Lavender Cake is a light and refreshing dessert that pairs the bright, zesty flavor of lemon with the earthy, aromatic taste of lavender. This cake features layers of moist, fluffy lemon cake, flavored with lemon zest and extract, and topped with a delicately infused lavender buttercream. It's a perfect combination of flavors, ideal for special occasions or a delightful afternoon treat.

Ingredients

Lemon Cake

• 2 3/4 Cups (290g) sifted cake flour

• 1 Tbsp baking powder

• 1/2 tsp salt

• 1 2/3 Cups (355g) granulated sugar

• 1 Cup (226g) unsalted butter, room temperature

• 3 large eggs, room temperature

• 1/2 Cup (120g) sour cream, room temperature

• 1 Tbsp fresh lemon zest (about 1 medium lemon)

• 1 tsp pure lemon extract

• 1/2 tsp pure vanilla extract

• 1 Cup (240ml) whole milk, room temperature

Lavender Buttercream

• 1/3 Cup (80ml) whole milk

• 2 Tbsp (8g) dried culinary lavender

• 1 1/2 Cups (339g) unsalted butter, room temperature

• 5 1/4 Cups (630g) powdered sugar

• 2 tsp pure vanilla extract

• 1/4 tsp salt, or to taste

• 2-4 drops purple food coloring (optional)

Garnishes

• 6 candied lemon slices

• 1 Tbsp dried culinary lavender

Directions

1. Make the Lemon Cake
   Preheat the oven to 350°F (177°C). Grease and line the cake pans with parchment paper.
   In a medium bowl, combine the cake flour, baking powder, and salt. Set aside.
   Beat the butter on high for 2 minutes until creamy. Add sugar and beat on medium-high for another 2 minutes. Add eggs one at a time, mixing well. Stir in sour cream, lemon zest, lemon extract, and vanilla extract.
   Gradually add the dry ingredients, then slowly add the milk. Mix until just combined.
   Divide the batter between the prepared pans and bake for 30-35 minutes until done. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack.

2. Make the Lavender Buttercream
   Heat the milk in a saucepan until it simmers. Add the dried lavender and steep for 15 minutes. Strain and cool the milk.
   Beat the butter on medium-high until creamy. Gradually add powdered sugar, scraping down the bowl as needed. Add the lavender milk, vanilla extract, and salt. Mix until smooth and fully combined. Add food coloring if desired.

3. Assemble the Cake
   Once the cakes have cooled, level them. Fill and stack with lavender buttercream, then crumb-coat the cake. Chill for 30 minutes to set the buttercream.
   Frost the cake with lavender buttercream and create a textured finish with a spatula. Pipe swirls on top and garnish with candied lemon slices and dried lavender.

Nutrients

This cake combines the richness of butter and sugar with the tangy lemon flavor and the floral note from lavender. The exact nutritional content will depend on the portion size and any variations made, but here is a general estimate for each slice (assuming 15 slices per cake):

• Calories: Approximately 400-450 kcal

• Protein: 3 grams

• Carbohydrates: 55-60 grams

  • Sugars: 45-50 grams

• Fat: 20-25 grams

  • Saturated fat: 12-14 grams

• Cholesterol: 60 mg

• Sodium: 150-200 mg

• Fiber: 1-2 grams

• Sugar: 45-50 grams

• Calcium: 30-40 mg

• Iron: 1-2 mg