Lavender Lemon Cream Cake with White Chocolate Frosting
Lavender Lemon Cream Cake with White Chocolate Frosting is a delightful dessert that embodies the essence of spring and the joy of celebration. This enchanting, moist cake is infused with fragrant notes of lavender and zesty lemons, creating a sensory experience that elevates any occasion. The creamy white chocolate frosting adds a luxurious touch, making each bite a heavenly blend of flavors. It’s worth making not just for its taste but for the way it beautifully presents itself on any dessert table, captivating both the eyes and the palate. Let’s dive into this recipe with a step-by-step guide!
Why You’ll Love This Recipe
This Lavender Lemon Cream Cake is perfect for various occasions, whether it’s a family gathering, a birthday celebration, or a simple afternoon tea. The ease of preparation ensures that even novice bakers can create this stunning dessert without feeling overwhelmed. The family-friendly recipe makes it a great way to involve kids or loved ones in the kitchen, fostering a sense of togetherness.
With minimal ingredients and simple steps, this cake is not only delicious but also achievable. Imagine the smell wafting through your home as you bake this mouthwatering cake, beckoning everyone to the kitchen. This recipe is sure to become a treasured addition to your baking repertoire.
Ingredients for Lavender Lemon Cream Cake with White Chocolate Frosting
To create this lovely cake, gather the following ingredients:
- 2 1/2 cups all-purpose flour, fine and fluffy, perfect for a light texture.
- 2 1/2 teaspoons baking powder, to help the cake rise beautifully.
- 1/2 teaspoon salt, enhancing all the sweet and zesty flavors.
- 1 cup unsalted butter, softened to create a creamy base.
- 2 cups granulated sugar, ensuring the perfect amount of sweetness.
- 4 large eggs, for richness and structure.
- 1 cup whole milk, to keep the cake moist and tender.
- Zest of 2 lemons, brightening the cake with citrus notes.
- 2 tablespoons fresh lemon juice, balancing the sweetness with acidity.
- 1 teaspoon vanilla extract, hinting at warmth and depth.
- 1 tablespoon dried culinary lavender, imparting a subtle floral essence.
- 1 cup white chocolate chips, melting into a luscious frosting.
- 4 cups powdered sugar, for a sweet, thick frosting consistency.
- 2-3 tablespoons heavy cream, adjusting thickness as needed.
- Purple food coloring (optional), to add an appealing hue.
- Fresh lavender sprigs (for decoration), bringing a touch of elegance.
- Lemon slices (for decoration), adding freshness to the presentation.
Step-by-Step Directions
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, ensuring an easy release after baking.
Prepare Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. This mixture is vital for the cake’s structure and lightness.
Cream Butter and Sugar: In a large bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until the mixture is light and fluffy. This step is essential for achieving a rich texture.
Add Eggs and Flavorings: Crack in 4 large eggs, adding them one at a time and mixing well after each addition. Follow this by stirring in the zest of 2 lemons, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract to infuse your batter with flavor.
Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the butter-sugar mixture, alternating with 1 cup of whole milk. Mix until just combined, ensuring not to over-mix.
Fold in Lavender: Gently fold 1 tablespoon of dried culinary lavender into the batter, allowing the floral notes to blend throughout the cake.
Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Once baked, let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Make the Frosting: For the white chocolate frosting, melt 1 cup of white chocolate chips according to the package instructions and let it cool slightly. In a large bowl, beat butter until creamy, then add powdered sugar, vanilla extract, and the cooled melted white chocolate. Mix until smooth, adding heavy cream to reach your desired consistency. If desired, stir in purple food coloring for visual appeal.
Frost the Cake Layers: Once the cake layers are completely cooled, place one layer on a serving plate. Spread frosting on top, then repeat with the other layers, finishing with a generous amount of frosting on the top and sides.
Decorate the Cake: To make it visually stunning, decorate your cake with fresh lavender sprigs and lemon slices, adding charm and extra flavor.
Tips & Tricks
To elevate your baking experience, consider these chef’s secrets:
- Use fresh lemons for zest and juice, as they deliver vibrant flavor.
- Ensure all ingredients are at room temperature for better emulsification.
- For an exciting flavor twist, try adding a sprinkle of lemon zest to the frosting.
- Experiment with the amount of dried lavender; a little goes a long way!
- If you prefer a less sweet frosting, adjust the powdered sugar based on your taste.
Serving Suggestions & Pairings
This Lavender Lemon Cream Cake is perfect for spring and summer gatherings. Serve it with:
- A cup of Earl Grey tea, with its bergamot flavors complementing the lavender.
- Fresh berries on the side, adding a burst of color and tartness.
- A dollop of whipped cream for extra indulgence.
- A light lavender-infused lemonade, creating a themed dessert table.
Nutritional Information
Indulging in a slice of this cake does come with some considerations. For reference:
- Calories: Approximately 450 calories per slice.
- Fat: 22 grams
- Carbohydrates: 60 grams
- Protein: 5 grams
It’s a delightful treat for special occasions, so enjoy it in moderation!
Storing Tips & Variations for Lavender Lemon Cream Cake with White Chocolate Frosting
To keep your cake fresh:
- Freezing: This cake freezes well. Wrap slices tightly in plastic wrap and foil, storing in the freezer for up to 3 months.
- Reheating: Thaw in the refrigerator overnight before serving.
- Healthier Swaps: Substitute half the all-purpose flour for whole wheat flour or use coconut sugar in place of granulated sugar for a healthier option.
- Creative Variations: Consider mixing in fresh berries or substituting lime for lemon to create a new flavor profile.
Conclusion for Lavender Lemon Cream Cake with White Chocolate Frosting
There’s no better time than now to indulge in this delightful Lavender Lemon Cream Cake with White Chocolate Frosting. Its enchanting flavors and stunning presentation will surely impress your family and friends. Don’t hesitate; gather your ingredients and embark on this baking adventure today!
FAQs
1. Can I use dried lavender from my garden?
Yes, as long as it’s culinary lavender without pesticides.
2. What can I substitute for white chocolate in the frosting?
You could use cream cheese for a tangy flavor or a dairy-free alternative if needed.
3. How long will the cake stay fresh?
Stored properly, this cake can last about 3-4 days at room temperature or up to a week in the refrigerator.
4. Is this cake suitable for a gluten-free diet?
You may use a gluten-free flour blend to make this cake gluten-free.
5. Can I make this cake a day in advance?
Absolutely! Just store it covered in a cool place or in the refrigerator to keep it fresh for the next day.
Lavender Lemon Cream Cake
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour fine and fluffy, perfect for a light texture.
- 2 1/2 teaspoons baking powder to help the cake rise beautifully.
- 1/2 teaspoon salt enhancing all the sweet and zesty flavors.
- 1 cup unsalted butter softened to create a creamy base.
- 2 cups granulated sugar ensuring the perfect amount of sweetness.
- 4 large eggs for richness and structure.
- 1 cup whole milk to keep the cake moist and tender.
- Zest of 2 lemons brightening the cake with citrus notes.
- 2 tablespoons fresh lemon juice balancing the sweetness with acidity.
- 1 teaspoon vanilla extract hinting at warmth and depth.
- 1 tablespoon dried culinary lavender imparting a subtle floral essence.
Frosting Ingredients
- 1 cup white chocolate chips melting into a luscious frosting.
- 4 cups powdered sugar for a sweet, thick frosting consistency.
- 2-3 tablespoons heavy cream adjusting thickness as needed.
- purple food coloring (optional) to add an appealing hue.
Decoration Ingredients
- fresh lavender sprigs for decoration, bringing a touch of elegance.
- lemon slices for decoration, adding freshness to the presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually mix the dry ingredients into the butter-sugar mixture, alternating with whole milk.
- Gently fold in the dried culinary lavender.
Baking
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes.
- Once baked, let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Melt the white chocolate chips and let cool slightly. Beat the butter until creamy, add powdered sugar and the melted chocolate, mixing until smooth.
- Add heavy cream to achieve desired consistency.
Assembly
- Once cooled, spread frosting between cake layers, then frost the top and sides.
- Decorate with fresh lavender sprigs and lemon slices before serving.