Lemon Lavender Cake
Recipe by Meredith Hay
When Bakers Give You Lemons...
When Bakers Give You Lemons...
This is by far one of my FAVORITE base batters to make. You'll see this style used in making aclassic German Chocolate Cake - nothing too fancy other than alternating between the dry ingredients and buttermilk while mixing. You're guaranteeing yourself or whoever you're making it for, a moist cake that has a touch of lemon flavor and a subtle undertone of lavender. Note, this will NOT taste like soap! My Mom had her doubts, thinking it was a little weird but the flavors compliment one another so well and the delicacy of it makes it a stunner even being a simple cake. Sometimes less is more!
- [Lemon Cake] Preheat oven to 350 degrees. Prepare two 9 or 10 inch pans and set aside. Sift together the dry ingredients and set aside.
- [Lemon Cake] In the bowl of an electric mixer, beat the butter on medium speed with a paddle attachment. Add in the sugar and beat until light and fluffy.
- [Lemon Cake] Turn the mixer to low and add in the zest, vanilla, and eggs – one at a time.
- [Lemon Cake] Stop mixer and scrape down the sides and bottom of the bowl.
- [Lemon Cake] In alternating batches with the mixer on low, add in the dry ingredients and the buttermilk – beginning and ending with the dry ingredients. Mix until combined.
- [Lemon Cake] Evenly distribute the batter between the cake pan of your choice and bake for 22-24 minutes, or until done.
- [Lavender Simple Syrup] Add all of the ingredients into a medium-small saucepan.
- [Lavender Simple Syrup] Heat over medium-high until syrup begins to boil.
- [Lavender Simple Syrup] Reduce heat to low and cook until mixture reduces to a syrup (about 10 minutes).
- [Lavender Simple Syrup] Strain out lavender and set aside. Reserve 1/4 of syrup for buttercream.
- [Lavender Buttercream] In a stand mixer fitted with the paddle attachment, on medium high whip the butter until fluffy.
- [Lavender Buttercream] Slowly add the powdered sugar in, at 1 cup at a time.
- [Lavender Buttercream] Slowly drizzle the lavender syrup into the buttercream.
- [Lavender Buttercream] Scrape down the sides, and run it about 30 seconds more.
- [Lavender Buttercream] Fill a piping bag immediately with the cake and begin the assembly and decorating!
- [Assembly] Brush the tops of both cakes with the lavender simple syrup.
- [Assembly] Pipe & spread buttercream on top of the first cake layer and top with the second layer, upside down.
- [Assembly] Using the piping bag, feel free to decorate as you so desire. Leave the edges raw or cover them with buttercream.
- [Assembly] To finish, sprinkle the cake with some lemon zest and lavender!
- [Lemon Cake] All purpose flour x 3 cup
- [Lemon Cake] Baking powder x 1 tablespoon
- [Lemon Cake] Salt x 1 teaspoon
- [Lemon Cake] Sugar x 1 1/2 cup
- [Lemon Cake] Unsalted butter, softened x 1 cup
- [Lemon Cake] large eggs + 2 egg yolks x 3
- [Lemon Cake] Zest of one BIG lemon (or the zest of 2 if you really like the flavor. I used one big lemon and would have preferred for more lemon flavor!) x 1
- [Lemon Cake] Vanilla x 1 teaspoon
- [Lemon Cake] Buttermilk x 1 1/4 cup
- [Lavender Simple Syrup] Water x 1 cup
- [Lavender Simple Syrup] Sugar x 1 cup
- [Lavender Simple Syrup] Culinary lavender (Whole Foods has a small packet for under $3!) x 1 tablespoon
- [Lavender Buttercream] Powdered sugar x 4 cup
- [Lavender Buttercream] Sticks unsalted butter, at room temperature x 2
- [Lavender Buttercream] Lavender simple syrup, at room temperature or slightly chilled x 1/4 cup