Lavender Lemon Cream Cake
A delightful dessert embodying spring with fragrant lavender and zesty lemons, topped with creamy white chocolate frosting.
Servings: 12 servings
Calories: 450kcal
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.
Notes
To elevate your baking experience, use fresh lemons for zest and juice. Make sure all ingredients are at room temperature for better emulsification.