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Lemon Lavender Cake

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Ingredients

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  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (softened)
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tablespoon finely grated lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice
  • 1 cup whole milk
  • 2 tablespoons dried lavender buds (culinary grade)
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon dried lavender buds (culinary grade)
  • ½ cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon dried lavender buds (culinary grade)
  • Pinch of salt

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Infuse the Lavender: In a small saucepan, heat the milk over low heat. Add the dried lavender buds and steep for about 5 minutes. Remove from heat, let cool, and strain out the lavender buds.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
  5. Add Eggs, Lemon Zest, and Lemon Juice:
  6. Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
  7. Combine Wet and Dry Ingredients:
  8. Gradually add the dry ingredients to the butter mixture, alternating with the lavender-infused milk, starting and ending with the dry ingredients. Mix until just combined.
  9. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  11. For the Lemon Lavender Glaze:
  12. For the Lemon Buttercream Frosting:
  13. Assemble the Cake:

Find it online: https://thecookingjournal.com/lemon-lavender-cake/